Sculpture Hospitality
JULY 30, 2024
From crisp vegetables to perfectly aged steaks, the quality of your ingredients directly impacts the satisfaction of your customers. Today’s patrons want fresh dishes, and being the restaurant to serve them will keep them coming back for more.
Restobiz
JULY 29, 2024
With patio season in full swing, it’s important to make the most of the opportunity to see higher revenues before the colder weather arrives. Filling those patio seats can help you get ahead, bring in new customers, and develop relationships that will have guests visiting year-round. Operators leveraging technology can improve the outdoor dining experience, from […] The post Using technology to boost patio sales appeared first on Restobiz.
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Modern Restaurant Management
JULY 30, 2024
Restaurants receive huge amounts of feedback from customers — in survey responses, via social media, on review sites, and more. This unstructured feedback — text responses about your restaurant — holds valuable insights into what’s going right or wrong at your locations, all of which drives repeat visitors, retention, and loyalty.
Wasserstrom
AUGUST 1, 2024
Today’s high food costs mean professional kitchens need to be more resourceful. One culinary philosophy that will save money, contribute to a low waste menu, and earn major sustainability points with your patrons is root-to-stem cuisine. What Is Root-to-Stem Cuisine? If you’re looking to adapt to a low-waste menu or save on money, root-to-stem dining […] The post Root-to-Stem Cuisine for Restaurants appeared first on The Official Wasserstrom Blog.
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Food Safety Magazine
AUGUST 1, 2024
A recent, 8-year-long analysis of U.S. dark chocolate and cocoa products revealed a significant portion of samples to contain cadmium and lead levels exceeding California Proposition 65 maximum allowable limits, although concentrations of toxic heavy metals were seen to reduce over time.
Restobiz
JULY 31, 2024
By Adoniram Sides It’s no secret that the restaurant industry has some of the highest employee turnover statistics across all industries in Canada. While that’s been the norm for quite some time, the industry continues to suffer from elevated levels of turnover in a post-pandemic world. Restaurants are already struggling with maintaining narrow profit margins […] The post Using technology to lower employee turnover in hospitality appeared first on Restobiz.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Fast Casual
JULY 31, 2024
Eran Hollander, chief product officer of HungerRush, reveals how the right restaurant POS system will optimize efficiency and profitability and increase customer satisfaction.
Food Safety Magazine
JULY 29, 2024
USDA-FSIS has published its regulatory framework for Salmonella in raw poultry products, setting an enforceable final product standard for the pathogen that focuses on serotypes of public health significance. The framework also establishes new requirements for sampling and verification, as well as process control.
Restobiz
AUGUST 2, 2024
When the pandemic ended, many restaurateurs planned to reduce dining space, invest in AI and other technology, and commit to improving the drive-thru experience. A recent QSR report showed that drive-thrus are impressive revenue generators, and the locations they studied offered an 88 per cent upsell rate to guests. Along with raising revenues, technology-enabled drive-thrus […] The post Advanced technology and QSR drive-thrus appeared first on Restobiz.
Modern Restaurant Management
JULY 31, 2024
While the restaurant industry has been focused on value meals so far this summer, Pumpkin Spice Latte (PSL) season has snuck up on us with independent restaurants leading the orange-colored way. From May 15 to July 15, SpotOn saw 1,070 “pumpkin” items added to menus across the country, with a spike of 176 items added just between July 7 and 13 alone.
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Foodservice Equipment Reports
JULY 29, 2024
CFS Brands has added Araven Hospitality-Foodservice, a supplier of smallwares and supplies to the foodservice industry, to its portfolio. In a July 29 announcement, CFS describes Araven as a leading brand in the European market, with its headquarters and primary distribution center in Zaragoza, Spain.
Food Safety Magazine
JULY 29, 2024
A foodborne listeriosis outbreak linked to Boar’s Head ready-to-eat (RTE) deli products has sickened 34 people across 13 states, resulting in two deaths. A recall is in effect.
Restobiz
JULY 29, 2024
As takeout and delivery remain popular options for diners, top trends are emerging that operators can capitalize on as they try to boost sales and engage off-premise customers. From technology to sustainability, timing, and delivery, off-premise dining can be a successful revenue generator for restaurants that get it right. Technology AI has emerged as an […] The post Off-premise dining trends appeared first on Restobiz.
Modern Restaurant Management
AUGUST 1, 2024
In early 2022, Chipotle Mexican Grill began testing radio-frequency identification (RFID) technology to enhance its traceability and inventory systems at its Chicago distribution center and approximately 200 restaurants in the greater Chicago area, becoming one of the first major restaurant companies to leverage RFID case labels to track ingredients from suppliers to restaurants via serialization.
FoodHandler
AUGUST 2, 2024
There is no mistake that for those of us in the Midwest, and much of the US, we are in the middle of summer, when the temperatures swell to the high-90s and low-100s. Along with the sweltering heat, comes a reminder about the importance of keeping cold food cold in our operations. Especially as we [.
Food Safety Magazine
JULY 30, 2024
Ensuring personnel are qualified for the position they hold is not only essential to manufacturing quality, compliant finished goods; it is part of the law by which those items are regulated. Food industry regulations point to three main categories to ensure qualification: education, experience, and training.
LTI, Inc.
AUGUST 1, 2024
Blog | August 1, 2024 In one busy Florida school district , the cafeteria staff faced a daily battle against limited space. The cramped service area struggled to accommodate the diverse meal options needed to satisfy hundreds of hungry students. Congested aisles slowed down service, while the lack of storage led to added challenges. Despite their best efforts, the team knew they needed a smarter approach to maximize their small workspace.
Modern Restaurant Management
JULY 29, 2024
There has been a lot of fluidity in the beverage sphere over the past few years with the rise of mocktails and other nonalcoholic experience. In 2023, off-premise sales of non-alcoholic beer, wine, and spirits topped $565 million, according to NielsenIQ, which was a 35-percent increase in dollar sales from the prior year. Alternatively, there's been an uptick in the cannabis-infused beverages market – with the $2.04 billion market in 2023 projected to grow to $3.09 billion globally.
Foodservice Equipment Reports
AUGUST 1, 2024
Papa Johns—comprising more than 5,900 restaurants in 50 countries and territories—has a new president and CEO, effective Thursday, Aug. 1. Todd Penegor, the president and CEO of The Wendy’s Co. (up until this February), succeeds Ravi Thanawala, who has been Papa Johns’ interim CEO since March. Thanawala will resume his role as chief financial officer.
Food Safety Magazine
AUGUST 2, 2024
Following a survey of 3.2 million pigs raised under the U.S. Pork Quality Assurance Plus (PQA+) program, USDA has announced a total absence of Trichinella infections in the national pork supply—a parasite that was once a major food safety risk, but is now controlled.
Culinary Services Group
AUGUST 1, 2024
Chicken with creamy mustard sauce is a delightful dish that combines tender chicken thighs with a rich, tangy sauce. The sauce, made from Dijon mustard, c rème fraiche , and onion, perfectly complements the chicken, creating a flavorful and satisfying meal. This recipe is easy to prepare and ideal for both weeknight dinners and special occasions, offering a gourmet taste with minimal effort.
Modern Restaurant Management
AUGUST 2, 2024
This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features news of LTO impact, influencer impact and no-show fees. Adjusting Priorities Restaurant365 released findings from its midyear industry survey. Restaurant leaders representing nearly 3,700 QSR, fast casual, casual dining, and fine dining locations shared 2024’s top challenges and opportunities alongside plans for investment in back-of-house technology, increased sales, and team training, benefits, an
Foodservice Equipment Reports
JULY 31, 2024
The Restaurant Store, a division of Clark Associates, opened its first Florida location this past week. The 67,000-square-foot facility, opened July 29 in Orlando, Fla., offers foodservice equipment and supplies to restaurants and other businesses. The Florida store marks No. 12, with other stores in Pennsylvania, Delaware, Maryland and New Jersey, along with distribution centers nationwide.
Food Safety Magazine
JULY 30, 2024
Considering new data, the UK Food Standards Agency (FSA) has found that there is insufficient evidence to conclude the safety of food contact materials containing bamboo and similar unauthorized plant-based materials.
Hospitality Net
AUGUST 1, 2024
IHG Hotels & Resorts (IHG), one of the world’s leading hospitality companies, announces the return of InterContinental Hotels & Resorts - the world’s first and largest international luxury hotel brand - to the Philippines in a franchise agreement with Hann Philippines Inc., an emerging leader in the local luxury integrated resort (IR) sector with its Hann Resorts brand.
Modern Restaurant Management
AUGUST 2, 2024
In the restaurant industry, employee feedback—in both directions—is crucial for making positivechanges in operations and workplace dynamics. When restaurant staff feel listened to and appreciated, their morale increases as does workplace engagement and productivity. By seeking out staff input, clearly conveying areas for improvement and creating a clear action plan, restaurant owners and managers can aptly address areas that need enhancement, simplify processes and create an environm
Foodservice Equipment Reports
JULY 31, 2024
As a restaurant service technician, you already understand the value of preventative maintenance. All too often, your clients call you panicked while experiencing equipment breakdowns that could have been avoided. Of course, restaurant owners and managers have a lot on their plate and might not be technically savvy – that’s why it’s up to you to identify future problems!
Healthy Schools Campaign
AUGUST 2, 2024
Healthy Schools Campaign is proud to announce Ronald H. Brown Community Academy and Spencer Elementary Technology Academy as the two newest schools to become part of the Space to Grow program and receive renovated schoolyards. Space to Grow is an innovative partnership co-founded by Healthy Schools Campaign and Openlands to transform Chicago schoolyards into centers for outdoor learning, play and engagement with nature, while also addressing neighborhood flooding issues.
Hospitality Net
JULY 29, 2024
With my workshops and speaking, I often do an exercise where I challenge each leader to find a minimum of $250 in next month’s forecast. That can be savings in the form of reduced payroll or expenses. It can also be a source of new revenue. The participants come up with some amazing ideas that really work. The great thing about these ideas is that we almost always get to repeat and compound.
FoodDocs
JULY 31, 2024
The seven HACCP principles are achieved by analyzing food hazards in your manufacturing process and addressing them accordingly. See all the HACCP steps.
FoodService Director
AUGUST 1, 2024
Executive Director of Programs for the nonprofit Chef Ann Foundation Laura Smith shares her best practices for finding and applying for school nutrition grants.
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