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The nature of restaurant management is a pendulum; each year operators swing back and forth to prepare for challenges and take advantage of new opportunities. While 2022 may bring new problems, at its heart, it still follows the same cycle of preparation and prevention. Reviewing the market landscape is a great way to get ahead of the competition. Read on for our key predictions to help operators get a leg up.
53 sick, 30 hospitalized, 4 with kidney failure and 3 dead. E. coli and Lettuce 1: As of December 29, 2021, 13 people infected with the outbreak strain of E. coli O157:H7 have been reported from six states. Illnesses started on dates ranging from November 27, 2021, to December 9, 2021. Sick people range in age from 4 to 79 years, with a median age of 54, and 92% are female.
Managing a bar and restaurant means having to deal with employee turnover rates that you simply just don't see in other industries. In fact, according to the US Bureau of Labor Statistics, the annual restaurant and bar employee turnover rate is a staggering 73 percent. That's a lot higher than the average turnover rate for all industries in the US, which stands between 12 and 15 percent annually.
Hotel catering menus are pretty standard. You have your choice of this breakfast or that. Lunch and dinner choose from chicken, beef or fish with salad and dessert. Bonni Scepkowski was never one to follow the standard rules of meeting. She never met a menu she couldn’t improve. As you know, food is more than ‘lunchtime’ — it’s an integral part of the experience and should be woven into the fabric of the program, reflecting your audience's demographics, culture and vibe of the program.
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.
Everyone wants their company to thrive and beat the competition. Understanding the business of PR is paramount for success. Journalists need valuable content, pitches, unique soundbites, and trending topics. Companies must be responsive and be familiar with news cycles and trending topics. Yet, often, companies are busy working IN their business rather than ON their business.
I could not have said it better and PEW’s conclusion is spot on: Current poultry policies and regulations treat all Salmonella serotypes and strains as if they pose equal risks to people, despite science showing this is not the case. Food safety interventions on farms, such as vaccines targeting harmful serotypes, have likely contributed to meaningful reductions in product contamination and human illness.
Are you tired of grinding out long hours in the hospitality sector? Complete this must-have assessment to see if you’re ready to become your own boss. Do you currently have a job in the hospitality sector, but you’re tired of working long hours for little reward? If you answered yes to this question, then you’ve probably already thought about launching your very own business.
Are you tired of grinding out long hours in the hospitality sector? Complete this must-have assessment to see if you’re ready to become your own boss. Do you currently have a job in the hospitality sector, but you’re tired of working long hours for little reward? If you answered yes to this question, then you’ve probably already thought about launching your very own business.
The COVID-19 pandemic has ushered in a lot of chaos and accelerated several trends within the restaurant industry. From full service to fast-casual to legacy fast-food brands, the one constant was disruption. Many brands were able to turn a profit from the lockdowns and social distancing orders by shifting operations toward drive-thru, delivery, pick-up, and curbside models.
For businesses operating in the food industry, it’s critical that food products are created in a safe and hygienic environment. In the absence of proper hygiene and safety protocols, the entire food chain — from the farmer who grows the produce to the consumer who eats it — is compromised. Proper food safety practices may help prevent numerous mishaps, such as foodborne illnesses and damage to your restaurant’s reputation.
I got this not from former client on Christmas Day: Merry Christmas Bill! It’s been 5 years since getting sick and this time of year I’m reminded of how thankful I am for all the good people I met since then, including you and your team. Words truly can’t do justice to how I feel. I hope your Christmas was wonderful- you deserve it. Best gift ever. Thank you.
Washington – 7, Alaska – 2, California – 1, Mississippi – 1, Ohio – 1, Oregon – 1. Simple Truth Organic Power Greens and Nature’s Basket Organic Power Greens sold at grocery stores and supermarkets, including Fred Meyer, QFC, and Giant Eagle – no recall as of yet. As of December 29, 2021, 13 people infected with the outbreak strain of E. coli O157:H7 have been reported from six states.
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