Chef Ann Foundation
OCTOBER 28, 2024
The Lunch Box is the largest online resource for scratch cooking in schools. It provides school professionals with the step-by-step guidance and tools to serve students healthy, delicious, scratch-cooked food every day.
Modern Restaurant Management
OCTOBER 29, 2024
On October 1st in Chicago, Meta’s Restaurant Summit brought together more than 100 marketers from some of the most recognizable franchises in the industry for a buffet of diverse programming, discussion, and exploration into the world of restaurants. The day served up a multi-course menu of timely topics designed to empower restaurant marketers, including tapping into industry trends, deploying strong loyalty app campaigns, boosting ad performance with AI-powered tools, and the importance
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Restobiz
OCTOBER 28, 2024
By David Hopkins In the current climate, it is incredibly difficult to be profitable and operate efficiently as a restaurant operator. Inflation is omnipresent, skilled labour is hard to come by, and consumer expectations are high. Fortunately, many technology platforms on the market can help restaurants thrive. Leveraging technology is critical, and here are some […] The post How can restaurants leverage technology to get ahead?
Bon Appetit Management Company
OCTOBER 29, 2024
Each year, National Seafood Month is a time to affirm our ongoing commitment to sourcing seafood sustainably and to our partners who make that a reality in our cafés across the country. In addition to aligning with Seafood Watch guidelines, we encourage our chefs to seek out sustainable seafood that’s locally caught or raised. The Fish to Fork program grew out of a desire to expand our local purchasing program to include nuanced, specific guidelines for local, small-scale seafood: fish must b
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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.
Wasserstrom
OCTOBER 31, 2024
Limited-time offers (LTOs) generate buzz and drive significant traffic to restaurants. Occasionally, they’ll even succeed in creating an entirely new product category. But designing a successful LTO requires a strategic approach. Here, we cover three tactics for crafting LTOs that ignite customer engagement. 1. Sensory Overload Humans are complex experience machines, and successful LTOs go […] The post LTO Development: Three Expert Approaches for Restaurants appeared first on The Official
Modern Restaurant Management
OCTOBER 30, 2024
The entire foodservice industry is being reshaped due to a global shift in consumer behavior prioritizing value, quality, and flexibility, according to the latest Circana™ research that found value-based deals are driving 54 billion global foodservice visits annually. "Value is a broader tent than price, but price is an important value platform when consumers are faced with high inflation or a personal economic situation such as a job loss," Tim Fires, president of global foodservi
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
the CAMBRO blog
OCTOBER 30, 2024
Over the last two decades, The Midwest Culinary Institute at Cincinnati State College has earned a reputation for superior programs, faculty, and facilities. With more than 350 students enrolled at a time, Jay Zwerin, Central Operations Manager at Cincinnati State College, prepares the next generation of foodservice professionals in culinary and pastry, dietetics, food science and brewing.
Foodservice Equipment Reports
OCTOBER 28, 2024
Earlier this month, frozen-dessert machine maker Carpigiani welcomed Robert Delach as its director of chain solution development. In the role, he will assist in overall support and lead Carpigiani’s global effort to develop and align strategic key account plans, with a focus on major QSR chains. Delach has 11 years of industry experience.
Modern Restaurant Management
OCTOBER 29, 2024
Things that go bump in the night for restaurant owners look a lot different than for the average Joe and Jane. Instead of monsters under the bed and ghosts lurking in the shadows, it’s catastrophic storms, cost of materials and civil unrest. Ahead of Halloween and spooky season, Society Insurance explores some of the scary factors, some more rare and some more common, that can affect premium rates. 1.
Food Management
NOVEMBER 1, 2024
Bertrand Weber, director of culinary & wellness services at Minneapolis Public Schools, received the Golden Foodservice Director of the Year Award, FAME’s most prestigious honor.
Hospitality Net
OCTOBER 27, 2024
Artificial Intelligence is expected to have a profound impact on the travel and hotel industries as reported by the 2024 Customer Engagement Technology Study. For travelers, AI offers a powerful tool to enhance decision-making and personalize experiences. For hoteliers, embracing AI can lead to improved guest services and more efficient operations. Hotel Communication Network (HCN), a provider of interactive in-room tablets, is leveraging AI to enable guests to request services, communicate thei
Foodservice Equipment Reports
NOVEMBER 1, 2024
Next Step Design’s marching orders for Delta Air Lines’ new lounge at John F. Kennedy International Airport in New York were simple: create a dining experience for Delta’s first- and business-class passengers that would allow them to curate their own experience. The resulting Delta One Lounge at JFK, located between Concourses A and B in Terminal 4, delivers both premium style and substance.
Chef's Deal
OCTOBER 31, 2024
Butcher shop equipment refers to the specialized tools and machinery used in butcher shops to process, cut, store, and display meat products. This equipment includes the following tools and appliances: Meat Grinders Meat Slicers Hamburger Presses Chicken Slicers Curved Glass Display Cases Meat Saws Meat Smokers Meat Stuffers Meat Tumblers Walk-in Refrigerators and Freezers Meat Butcher Knives Scales Packaging Machines Protective Clothing Open Display Merchandiser Bone Saw Meat Tenderizer Cutting
Food Management
NOVEMBER 1, 2024
Locally Sourced: The dining team at GreenFields of Geneva worked with its supplier to source grouper and fresh produce for the dish which is part of its ‘surprise and delight’ menu.
Hospitality Net
OCTOBER 30, 2024
Bartech, the leading global provider of automatic minibar solutions, has announced the latest addition to its product line with the launch of its innovative Flat eFridge minibar solution. Designed to enhance both hotel design flexibility and operational efficiency with its sleek, modern minimalistic aesthetic, the Flat eFridge is set to transform hotels in-room F&B services by ensuring heightened profitability and guest satisfaction.
Foodservice Equipment Reports
NOVEMBER 1, 2024
For some noncommercial foodservice operators, a renovation or new build comes along once in a career. To start things off right, Eric Goodrich, principal at foodservice design and consulting firm Rippe Associates and faculty member of the Foodservice Design BootCamp, which took place in October, shares his best advice.
Food Safety Guru
OCTOBER 30, 2024
Mustard Alert – Mustard ingredients contaminated with peanuts. Latest Update In a recent food safety alert, the UK’s Food Standards Agency (FSA) has issued urgent guidance following the discovery of peanut contamination in mustard ingredients imported from India. The contamination poses a critical risk to people with peanut allergies and has already led to a series of precautionary recalls across the UK.
Food Management
OCTOBER 31, 2024
The dining team at the university in Salt Lake City recently teamed up with Ramen Monster, a South Korea-born ramen robot maker, to bring the concept's automated ramen machines, built to bring "affordable and cheerful five-minute flavor" to campus.
Hospitality Net
OCTOBER 30, 2024
With Bellevigne, Les Hôtels (Très) Particuliers launches into wine tourism! The first chapter opens in Chambolle-Musigny, in the heart of the Côte de Nuits. Set in an 18th-century bourgeois house designed by Jordane Arrivetz, 37 rooms, a cellar, a lounge, a library, a restaurant, a spa and an outdoor swimming pool give life to this unique place. More than just a hotel, Bellevigne is a new landmark on the wine trail, where winemakers, wine merchants, villagers, experts and wine lovers all meet an
Foodservice Equipment Reports
NOVEMBER 1, 2024
In its Q3 2024 earnings call, Chipotle offered an update on several back-of-house initiatives, all aimed at improving the prep and cooking process, and driving a better experience for employees. Scott Boatwright, interim CEO at Chipotle, says the brand continues to roll out what he calls a dual-sided plancha, which will be in 74 restaurants by the end of this month.
FMT Magazine
OCTOBER 29, 2024
Authors: Durga Venu Kumar Mutyala Kunal Sharan In today’s busy world, many people struggle with meal planning and preparation, especially when they don’t have someone to cook for them and cooking is not everyone’s forte. Alex is a busy professional, who has recently started living alone and no longer has his mom around to prepare meals.
Food Management
OCTOBER 30, 2024
On the latest episode of Onsite with FSD, Dr. Milton McGowian and Rosemary Aho share the latest tech trends happening in senior living dining and their tips for successfully implementing technology at senior living operations.
Hospitality Net
NOVEMBER 1, 2024
Hyatt Hotels Corporation (NYSE: H) is proud to announce Grand Hyatt Scottsdale Resort has completed its highly anticipated $115 million property-wide renovation. The property, formerly known as Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch, marks the first Grand Hyatt hotel in Arizona. The newly reimagined luxury resort invites guests to connect with the captivating spirit of the American Southwest, complemented by six elevated dining experiences in partnership with celebrity chef Richar
Foodservice Equipment Reports
NOVEMBER 1, 2024
The importance of education in our industry cannot be overstated. Shows like the National Restaurant Association Show and The NAFEM Show are a great way to keep up on new products (as is reading each issue of FER!). But what about everything else?
The Restaurant Warehouse
OCTOBER 31, 2024
One common error made by foodservice operators is the reluctance to replace outdated kitchen equipment, with the mistaken belief that it is a cost-saving measure. However, this misconception can actually result in a faster depletion of profits. Businesses can incur hidden costs when they neglect to upgrade their equipment, resulting in various consequences such as frequent repairs and soaring energy expenses.
Food Management
OCTOBER 29, 2024
New survey by Restaura finds some boomers’ decision to age in place may be driven by what they want to eat in their golden years.
Hospitality Net
NOVEMBER 1, 2024
Slowing RevPAR growth and maturation of the U.S. hotel industry are driving brand proliferation to attract new customers. The average number of brands per brand family tracked by CBRE increased to 25 in 2023 from 13 in 2013. RevPAR growth fell to 1.5% between 2018 and 2023 from 3% between 2013 and 2018. Given that year-to-date 2024 RevPAR growth is lower than it was a year ago, we believe this slowdown is more reflective of increasing competition from alternative lodging sources rather than a la
Foodservice Equipment Reports
NOVEMBER 1, 2024
In this industry, we’re all about hospitality. Let me be the first to welcome you to our annual How To Spec Roundup. Here at FER, one of our signature offerings is equipment comparisons, where, in every issue, we do a deep dive into several equipment categories. We share what’s new—application or design-wise—and how to specify the product.
Penn State Food Safety Blog
OCTOBER 28, 2024
Acme Smoked Fish Corporation is issuing a recall of 111 cases of Kirkland Signature Smoked Salmon in twin 12oz package, UPC 0 96619 25697 6, Lot# 8512801270, Best-by-Date 11/13/2024 due to laboratory testing confirming Listeria monocytogenes on October 21, 2024. There are no illnesses reported, so it is likely this recall was issued due to testing. Smoked salmon has a history of Listeria monocytogenes contamination, especially when it is sliced.
Food Management
OCTOBER 30, 2024
Also in this week’s K-12 legislative update: A federal bill would provide halal and kosher meals training to schools.
Hospitality Net
OCTOBER 30, 2024
Les Aiglons is the extension of a nature experience, where the atmosphere is both peaceful and memorable, just like the snow-capped mountains of Chamonix. Under the impetus of ETERNAM and QUINSPARK, the hotel formerly known as "Le Refuge des Aiglons" is being given a new lease of life with the aim of becoming Chamonix’s must-visit lifestyle hotel. Featuring a cocoon refuge designed by Saar Zafir, an Italianstyle restaurant, karaoke rooms and, of course, a brand-new ski shop by Millet, this 4-sta
Foodservice Equipment Reports
OCTOBER 31, 2024
Marcone Group, which includes Marcone Commercial Kitchen, among other divisions, has appointed Asterios Satrazemis as its president and CEO. Satrazemis succeeds Avichal Jain, who helped the parts and equipment distributor grow across multiple verticals, including appliance, HVAC, plumbing, pool and spa, along with commercial kitchen, which launched in 2022.
Sculpture Hospitality
OCTOBER 29, 2024
No matter how successful your restaurant is, profit margins are notoriously tight in this industry. You could be delivering great food and incredible service that keeps your customers coming back, but if you don’t have every other aspect of your finances nailed down… profitability can be difficult to come by.
Food Management
OCTOBER 29, 2024
Eggs are everywhere, strawberry infuses spicy condiments and sea spaghetti may be the new pasta.
Chef's Toys
OCTOBER 30, 2024
When it’s time for a large gathering—whether a bustling holiday buffet, banquet, or high-traffic event—having the right serveware makes all the difference. From keeping food hot and ready to serving it in style, the essentials we cover here will help you deliver a memorable experience every time. Here’s our guide to serveware that’ll help you succeed with any crowd.
Foodservice Equipment Reports
OCTOBER 28, 2024
Perkins American Food Co. is set to make its entrance into Texas for the first time—with a three-unit-deal inked—plus launch its new Griddle & Go fast-casual format there. The format, initially announced earlier this month, covers 1,500 square feet and offers seating for 65 guests.
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