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.
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.
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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?
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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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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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 Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
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.
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 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.
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Food Safety Magazine
OCTOBER 31, 2024
The U.S. Centers for Disease Control and Prevention (CDC) has officially named Taylor Farms onions served at McDonald’s as the source of the recent Escherichia coli outbreak, and has reported 90 illnesses, 27 hospitalizations, two cases of Hemolytic Uremic Syndrome, and one fatality.
Hospitality Net
NOVEMBER 1, 2024
Accor, a global leader in hospitality, is proud to announce the signing of Sofitel Sapa Hotel & Residences, a landmark luxury development set to bring Sofitel’s signature French elegance and cultural refinement to the breathtaking highlands of Northern Vietnam. This exciting new project will be a combination of 176 rooms and 436 residences. It is expected to open its doors in 2030, marking another milestone in the expansion of Sofitel’s portfolio in Southeast Asia.
Modern Restaurant Management
OCTOBER 28, 2024
The restaurant industry isn’t just evolving – it’s reinventing itself in real-time. Digital transformation has completely reshaped how we serve customers and empower employees, but the stakes are higher than ever. From personalized customer experiences to unlocking operational efficiencies, technology is the fuel driving the next era of restaurant success.
Food Management
OCTOBER 30, 2024
Dramatic fermented carrots with an umami punch, ancho-spiked sweet potatoes folded into porky quesadillas, a clever plant-based Bolognese sauce and more will have you rooting for root veggies this fall.
Food Safety Magazine
OCTOBER 29, 2024
Testing has shown no sign of Escherichia coli contamination in McDonald’s Quarter Pounder beef patties, and traceback and epidemiological data have ruled out beef as the cause of the ongoing E. coli outbreak. Quarter Pounders have returned to the menu at affected McDonald’s locations—without slivered onions.
Hospitality Net
OCTOBER 30, 2024
Halloween brings up images of spooky costumes and haunted houses. So, here’s a question for you: Are you confident your customer service and CX won’t scare your customers away?
Modern Restaurant Management
NOVEMBER 1, 2024
McDonald’s Quarter Pounders were temporarily removed from the menu across 13 states due to E. coli contamination , likely from onions used on the burgers. This widespread foodborne illness outbreak has killed at least one person and sickened 75 others , with cases expected to rise. Investigators suspect that the contaminated onions came from Taylor Farms, a supplier for McDonald’s and other restaurants.
Food Management
OCTOBER 31, 2024
Food service editors revealed what’s trending in breakfast during the International Editorial Foodservice Council’s (IFEC) conference held earlier this week in Chicago.
Food Safety Magazine
OCTOBER 31, 2024
In an October 31 webinar, Jim Jones, U.S. Food and Drug Administration (FDA) Deputy Commissioner for Human Foods, provided insight into the work of the Human Foods Program and how budgetary constraints are affecting its work.
Hospitality Net
OCTOBER 29, 2024
Destinations International (DI), the world’s leading association representing destination organizations and convention and visitors bureaus (CVBs), today issued an industry brief, “Addressing Workforce Diversification and Retention in the Travel Industry.” The brief highlights the importance of diverse talent attraction and succession planning in the industry and outlines commitments to accelerate progress.
Modern Restaurant Management
OCTOBER 31, 2024
In April 2024, the United States Department of Labor (DOL) published a new rule that significantly increases the salary threshold for exempt employees: how do these changes impact the restaurant industry? With a scheduled increase in the salary threshold slated for January 1, 2025, employers may want to review their exemptions to ensure each position that has been classified as exempt passes the requisite legal tests, including both the salary and duties tests.
Food Management
OCTOBER 28, 2024
FoodService Director is bringing together the 14 executive chefs of the Big Ten Conference for the FSD Big Ten Conference Chefs Immersion. Join us for this exclusive opportunity to cook, create, plan and ideate with your Big Ten Conference culinary peers and industry experts.
Foodservice Equipment Reports
OCTOBER 28, 2024
Dickey’s Barbecue Pit has made plans to grow its footprint in Ontario. On Friday, the company announced it had signed a development deal with Hayder Smokey Barbecue to bring as many as 32 stores to the province. Plans are in the works for locations across major cities such as Ottawa, Kingston, London, St. Thomas, Chatham and Windsor.
Hospitality Net
OCTOBER 31, 2024
When I signed up for the 2024 Thailand Collins College Study Abroad Program, I did not anticipate a life-changing experience. I had no expectations beyond learning how to cook Thai food in Thailand for course credits, and I had not researched much about studying abroad before the trip. However, during my time at Rajamangala University of Technology Thanyaburi (RMUTT), I immersed myself in Thai culture, gained new insights into the hospitality industry, and broadened my global perspective in a ne
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
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.
Food Safety Magazine
OCTOBER 29, 2024
Temperature monitoring is more than writing numbers on a form or entering data into a spreadsheet. Personnel must be properly educated on not only how to do the work, but also why it is important—as well as the ramifications of failing to properly do the work.
Hospitality Net
OCTOBER 30, 2024
With direct bookings becoming a critical focus for hotel chains worldwide, h2c, a leading consultancy in the hospitality industry, has released its 2024 Global Hotel Direct Booking Acceleration Study. This in-depth research offers key insights into the technologies and strategies shaping the future of direct bookings, from AI-powered booking engines to the rise of mobile transactions.
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?
Food Management
OCTOBER 28, 2024
Fifth graders at Avondale School District in Auburn Hills, Michigan got a chance to sample and “purchase” local produce at the district’s first ever farmers market.
Food Safety Magazine
OCTOBER 28, 2024
By fostering a culture of continuous learning and development, food businesses reduce risks and gain agility, positioning themselves as industry leaders. This proactive approach enables companies to manage food safety risks more effectively while staying competitive and responsive to evolving demands.
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