Bill Marler
JANUARY 30, 2022
We were proud to donate $100,000 to start the fellowship. The national nonprofit public health organization STOP Foodborne Illness is accepting applicants for its 2022-2023 Dave Theno Food Safety Fellowship. Applications must be submitted by March 31. The fellowship program is a partnership with the Michigan State University Online Food Safety Program.
Modern Restaurant Management
FEBRUARY 4, 2022
Though many of the market forces that shaped the restaurant industry in 2021 were closely linked to disruption from the pandemic's onset in 2020, 2022 brings new challenges — and opportunities. Unprecedented labor and supply chain pressure will drive most of the restaurant trends that will define 2022, industry analysts say. This instability will push operators to trim costs by shortening menus and investing in labor-saving technology to free up cash for wage increases.
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Sculpture Hospitality
JANUARY 31, 2022
The amount of wine a restaurant or bar has on hand in their beverage inventory varies from one location to the next.
Lit Supply
FEBRUARY 1, 2022
Opening a restaurant is the dream for many Americans. After all, running your own business is aspirational, and a restaurant allows you creativity and the ability to make something truly your own. Additionally, opening a restaurant benefits many more than just the restaurant owners themselves. An estimated 11% of all employment opportunities in Tennessee, for example, is sourced from restaurants and other food service jobs.
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Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
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Eating at a Meeting
JANUARY 31, 2022
What do you get when you provide a safe dining experience for someone with food allergies? An inclusive experience in which everyone can enjoy a meal with together without anyone going hungry. If you are a #foodservice outlet or an #event, adding those two types of experiences together — safety + inclusion — you gain potential for increasing your revenue.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
MSU Agrifood Safety Produce Bites
FEBRUARY 4, 2022
The FDA recently proposed changes to the FSMA Produce Safety Rule Agricultural Water Rule requirements. In this episode, Phil Tocco, Food Safety Educator with Michigan State University Extension, and Annalisa Hultberg, Food Safety Educator with the University of Minnesota, discuss the proposed changes to the rule and provide guidance on how to submit comments.
Lit Supply
JANUARY 31, 2022
On the surface, a restaurant kitchen may not seem that different from your kitchen at home. But a restaurant kitchen is meant to serve a completely different purpose. Not only must it serve high-quality food made to a particular standard but it must also serve high quantities of food on a regular basis without fail. Despite the fact that restaurants are increasingly prolific (with 11,693 food and beverage locations in Tennessee alone as of 2018) many up-and-coming restauranteurs don’t unde
Bill Marler
JANUARY 30, 2022
As of January 28, there have been 14 laboratory-confirmed cases of E. coli O157 illness linked to this outbreak in the following provinces: Alberta (13) and Saskatchewan (1). Individuals became sick between early December 2021 and early January 2022. No deaths or hospitalizations have been reported. Individuals who became ill are between 0 and 61 years of age.
Modern Restaurant Management
FEBRUARY 1, 2022
More than half of restaurant operators said it would be a year or more before businesses conditions return to normal with food, labor, and occupancy costs are expected to remain elevated, and continue to impact restaurant profit margins in 2022, according to the National Restaurant Association's 2022 State of the Restaurant Industry report. Additonally, ninety-six percent of operators experienced supply delays or shortages of key food or beverage items in 2021 – and these challenges wi
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Sculpture Hospitality
FEBRUARY 3, 2022
Over the course of the pandemic, restaurants have had to pivot to takeout and delivery-only models as regulations and lockdowns meant that many restaurants were unable to physically welcome guests through their doors.
Modern Restaurant Management
FEBRUARY 3, 2022
If you’re in the process of searching for a site in which to open a restaurant – or if you wish to move or expand your existing business to an additional location – it’s important to consider whether you’ll be buying or renting. In this article, we look at the pros and cons of both renting and buying to help you decide which approach will be best for your unique venture.
Modern Restaurant Management
FEBRUARY 1, 2022
Since the first panic-inducing months of the pandemic in 2020, the restaurant industry has proven to be far more resilient than people would have expected. Sure, many establishments shuttered under that first wave of pressure and change, but those that adapted either survived or thrived. The establishments that made it through did so because of product, platform, or both.
Modern Restaurant Management
FEBRUARY 2, 2022
A vast, community-wide event like Restaurant Week can be the perfect push to start 2022 successfully. Undoubtedly, it has become a community favorite across the country. Consumers are attracted by the promise of discounted meals at their favorite restaurants, as well as new and trending ones. Meanwhile, operators get the opportunity to grow their customer databases and turn new customers into loyal regulars.
Modern Restaurant Management
FEBRUARY 3, 2022
Seventy-four percent of full service restaurants (FSRs) managed to maintain or increase their sales during the pandemic; however, profit margins in 2021 declined to 10 percent, compared to 12 percent in 2019, according to third annual State of Full Service Restaurants Report released by TouchBistro. Additional findings inlcude increased inventory costs caused the greatest financial strain for operators in 2021 with 33 percent citing it as their top expense, followed closely by rent (30 percent)
Modern Restaurant Management
JANUARY 31, 2022
In December 2021, average check was up 22 percent compared to the same period in 2019 and sales were up eight percent, according to Revenue Management Solutions, which released sales, traffic and average check trends for QSR restaurants in December 2021. To best assess relative performance, it compared 2021 sales, traffic and average check trends to 2019.
Modern Restaurant Management
FEBRUARY 4, 2022
On Tuesday, February 15, SOMM TV is premiering, "Saving The Restaurant," which follows master sommelier and restaurant owner Bobby Stuckey during the pandemic lockdown as he tries to do his part to save the country’s restaurant industry. This story shows America’s service industry fighting for survival through restaurant closures, battling Congress, and more.
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