Modern Restaurant Management
JUNE 8, 2022
In late May, the National Restaurant Association held its first trade show since 2019 in Chicago. It was so great to see old friends, make new friends and see how far the industry has advanced since the last show. I have been going to the National Restaurant Association show since I was 21, and I have never seen the industry innovate so quickly as I did this year.
Bill Marler
JUNE 10, 2022
Of 28 with Hepatitis A in the United States and Canada, 17 have been hospitalized. We filed the first Hepatitis A Complaint – ArthurBrown – Complaint 6.2.22 Final WDM – To Be Filed. As of May 31, 2022, a total of 18 outbreak-associated cases of hepatitis A have been reported from 3 states – California (16), Minnesota (1) and North Dakota (1). Illnesses started on dates ranging from March 28, 2022, to May 6, 2022.
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Lavu
JUNE 10, 2022
If you want to increase revenue at your Mexican restaurant, you might want to start with your menu. Your menu has more control over what … How to Update Your Mexican Restaurant Menu to Increase Revenue Read More ». The post How to Update Your Mexican Restaurant Menu to Increase Revenue appeared first on iPad Point of Sale System for Restaurants, Bars & More.
Sculpture Hospitality
JUNE 7, 2022
Running a bar or restaurant can be a seamless process, when you have the right tools to support you and your team. A bar inventory app is one of those tools and can be an incredibly effective way to manage your bar’s inventory.
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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.
Modern Restaurant Management
JUNE 7, 2022
Talk about a dichotomy. At nearly $100 billion, Generation Z has enormous spending power — and yet, among all generations, they are reacting with the most intention to rising costs borne from inflation. At Revenue Management Solutions, we see evidence of this shift across multiple channels and frequencies. Our analysts examined how dining habits differ across Gen Zers, millennials, Gen Xers and baby boomers in our research consumer study.
Bill Marler
JUNE 6, 2022
I was reminded about the below post when I saw this headline this morning; California pays out more than $4 million to settle lawsuit stemming from E. coli outbreak: Bill Marler, a Seattle attorney with decades of experience in food safety law who has represented dozens of families with loved ones sickened by E. coli infections, said the settlements generally seemed reasonable based on an expected judgment of between $3 million and $5 million at trial for the Cabezuela case alone.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Lithos POS
JUNE 5, 2022
Acquiring new customers costs more than retaining the existing ones. targeting your existing customers is simple and more powerful. they know about your brand and experience your service or product. behind every customer retention technique, there will be a winning strategy. Customer behavior (it keeps changing). Customer behavior. Consumer behavior is constantly changing.
Modern Restaurant Management
JUNE 10, 2022
If you are a restaurant owner in 2022, you need to be on TikTok. I know what you’re thinking, “It’s a video social network, where the heck does my restaurant fit in there?” Creating engaging content that resonates with your customers is the future of marketing. And TikTok is a great medium to put this content on, as it is a powerful tool that gives businesses the opportunity to reach a large audience in a short amount of time.
Bill Marler
JUNE 5, 2022
Outbreak at a glance: Six hundred and fifty probable cases of acute hepatitis of unknown aetiology in children have been reported to WHO from 33 countries in five WHO Regions between 5 April and 26 May 2022. The aetiology of this severe acute hepatitis remains unknown and under investigation; the cases are more clinically severe and a higher proportion develops acute liver failure compared with previous reports of acute hepatitis of unknown aetiology in children.
Safe Food
JUNE 10, 2022
In the 1960s, several companies began development of Single Cell Protein (SCP) as a protein source for human and animal feed. SCP refers to protein produced by microorganisms, such as bacteria, yeasts and unicellular algae. This was not a new concept and can be traced back at least as far as 1936. My first job was as a fermentation experimental officer at ICI in the UK, helping to develop the ICI Single Cell Protein Process.
Eating at a Meeting
JUNE 6, 2022
Food Allergy Awareness Month Epsiode If you were to look at a group of people would you be able to point out the ones who have food allergies or celiac disease? Probably not. They don’t look different from others standing next to them. This is great on one hand, but also a serious challenge on the other. Food allergies and celiac disease are serious INVISIBLE medical conditions that millions of people live with every day, including Gwen Smith.
Modern Restaurant Management
JUNE 9, 2022
In a restaurant world filled with heavy hitters armed with deep pockets and marketing power, it can seem difficult for smaller concepts to compete. But independently owned, more agile operations can out-maneuver big brands by leaning on their point of sale (POS) platforms to increase sales and expand their client bases. Understand customer cravings and business needs through data.
Bill Marler
JUNE 8, 2022
We are understandably focused on the recent hepatitis A outbreak linked to organic strawberries that has sickened at least 27 in the United States and Canada. However, in the United States we have had a nationwide hepatitis problem since 2016. Since the outbreaks were first identified in 2016, 37 states have publicly reported the following as of June 3, 2022.
Modern Restaurant Management
JUNE 6, 2022
So much was different before March 2020. Restaurant’s safety protocols were done “behind the scenes,” and guests most likely didn’t care about the sanitation of high-touch surfaces or whether they were sitting within six feet of other tables. For many brands, an annual audit was the norm, while employees may have focused on not "getting in trouble" or "getting a good score" rather than the creation of culture.
Modern Restaurant Management
JUNE 7, 2022
Cooking oil is a staple within commercial kitchens. It’s required for deep frying, and the various types of cooking oil to choose from affect the taste and texture of the food. Once a batch of restaurant cooking oil is spent and no longer good for frying, it must be disposed of somewhere. Because it is a liquid, you might be tempted to pour restaurant cooking grease down the drain, but that should never be an option.
Modern Restaurant Management
JUNE 6, 2022
During the pandemic, restaurants were forced to shut down or limit their indoor dining areas to prevent the spread of COVID-19. Most restaurants took advantage of al fresco dining or turned to alternative pick-up and delivery service methods to regenerate revenue. Other restaurants turned to hotels to attract new customers and strengthen their existing customer base.
Bill Marler
JUNE 9, 2022
Salmonella Peanut Butter. Total Illnesses: 16. Hospitalizations: 2. Last Illness Onset: May 1, 2022. States with Cases: Arkansas (1), Georgia (2), Illinois (1), Massachusetts (1), Missouri (2), Ohio (1), North Carolina (2), New York (1), South Carolina (1), Texas (2), Virginia (1), Washington (1). The FDA, along with CDC and state and local partners, are investigating a multistate outbreak of Salmonella Senftenberg infections linked to certain Jif peanut butter products produced at the J.M.
Bill Marler
JUNE 5, 2022
International outbreak of salmonellosis in young children linked to the consumption of Kinder brand products. Update in France as of June 2, 2022. Update on 06/02/22 following the recall of several Kinder range products manufactured in a factory in Belgium due to suspected contamination by Salmonella Typhimurium. Non-typhoidal salmonellosis is an infectious disease caused by salmonella which infects the digestive tract.
Bill Marler
JUNE 5, 2022
As of 18 May 2022, 324 cases (266 confirmed and 58 probable) have been reported in the EU/EEA (Austria, Belgium, Denmark, France, Germany, Ireland, Italy, Luxembourg, Netherlands, Norway, Spain, Sweden) and the UK, including two distinct strains of monophasic S. Typhimurium. In addition, cases have been identified in Canada, Switzerland, and the United States.
Bill Marler
JUNE 5, 2022
As of 04/05/2022, 56 confirmed cases have been identified, of which 54 are linked to STEC O26 strains, and 2 to STEC O103 strains. These 56 cases occurred in 55 children and 1 adult, who presented symptoms between 18/01/2022 (week 3) and 05/04/2022 (week 14) (Figure 1). The epidemic peak is in week 7 (14/02 to 20/02) and week 9 (28/02 to 06/03), with 10 cases each of these weeks.
Eating at a Meeting
JUNE 6, 2022
Food Allergy Awareness Month Epsiode If you were to look at a group of people would you be able to point out the ones who have food allergies or celiac disease? Probably not. They don’t look different from others standing next to them. This is great on one hand, but also a serious challenge on the other. Food allergies and celiac disease are serious INVISIBLE medical conditions that millions of people live with every day, including Gwen Smith.
Modern Restaurant Management
JUNE 8, 2022
When your partner whispers sweet nothings into your ear, you can’t help but fall in love. The same thing can be said about food. Nothing says I love you like a delicious meal. Words of affirmation, acts of service, receiving gifts, quality time, and physical touch are the normal love languages for most humans. But there is a new love language developing in restaurants – the 6th love language that no one talks about – menu descriptions.
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