Bill Marler

OCTOBER 5, 2022

The Michigan Department of Agriculture and Rural Development (MDARD) is advising consumers not to eat any Kuntry Gardens produce or products containing produce from Kuntry Gardens of Homer, MI, as it may be contaminated with raw, untreated human waste. All product is expected to be labeled under the name Kuntry Gardens. During a routine produce safety inspection, MDARD staff identified that Kuntry Gardens was using raw, untreated human waste on the fields where produce was grown for sale to loca

Food Safety 303

Food Safety 303

Modern Restaurant Management

OCTOBER 3, 2022

As a result of the Great Chicago Fire that killed 250 people in 1871, President Woodrow Wilson proclaimed an annual week in October as Fire Prevention Week, now the longest-running public health and safety observance on record. In 2020 , local fire departments responded to an estimated 1.4 million fires in the United States. These fires caused 3,500 civilian fire deaths and 15,200 reported civilian fire injuries.

Kitchen Equipment 212

Kitchen Equipment 212

AIA

OCTOBER 7, 2022

Keeping your kitchen clean is an important part of being healthy, especially when you are cooking for a family. To make sure that you and those around you stay safe and avoid any food-borne illnesses you need to create a hygienic cooking space. Here are some handy tips to help maintain a clean environment and take extra care when cooking so that everyone in your home can enjoy good food whilst also staying safe.

Food Safety 130

Food Safety 130

Sculpture Hospitality

OCTOBER 4, 2022

Franchises are an excellent way for individuals to become business owners, while at the same time reducing the risks associated with starting a business. That’s because owning a franchise comes with a pre-built business plan that has demonstrated success.

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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.

Food and Beverage

Bill Marler

OCTOBER 6, 2022

No details about those sickened, no details about the grower, processor or seller, and no details about the conditions that allowed for the contamination? Where is the “root cause analysis?”. I have a word for the FDA and CDC – “Transparency.”. Thanks to Food Safety News for reporting this out: The FDA has determined an outbreak of infections from Salmonella Typhimurium was from contaminated cantaloupe and declared its investigation over. .

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FDA Food Safety 289

CHART

OCTOBER 3, 2022

If you can only go to one CHART conference per year, should it be winter or summer? The age-old debate has flared up again. Here is my perspective, advocating for the winter conference, while Gabe Hosler counters that the summer event would prove more valuable for attendees.

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Sculpture Hospitality

OCTOBER 6, 2022

Maintaining an accurate bar inventory is critical to the success of any bar or restaurant. Inventory data ensures that you have enough stock to meet customer demand, as well as have the insights you need to eliminate waste and to improve your company’s profit margins.

Inventory 115

Inventory 115

Bill Marler

OCTOBER 4, 2022

“Bill Marler, the Seattle lawyer who represented hundreds of victims in the Jack in the Box food poisoning case in the 1990s, was outraged by the avoidable tragedy that sickened 700 and claimed the lives of four children. He courted the media to get the E. coli bacteria on the agenda of policymakers — and played a key role in getting the U.S. Department of Agriculture to outlaw the most virulent strains of the pathogen in meat.

Food Safety 221

Food Safety 221

Modern Restaurant Management

OCTOBER 1, 2022

Restaurant marketing revolves around making your business known. It combines different online and offline strategies to promote a restaurant and increase orders. But is it so simple to stand out from the crowd in 2022? With high inflation and the rising cost of living, people look to reduce spending on leisure activities. Restaurants, in turn, have to deal with skyrocketing prices on products and fuel.

Recipes 203

Recipes Customer Experience Chef 203

Fast Casual

OCTOBER 4, 2022

A long-standing partnership between a smoothie franchise and a provider of commercial blenders has proven to be a driver of growth for both companies.

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Morrison Living

OCTOBER 3, 2022

Even before the heat of summer fades and the cool nip in the air greets you in the morning, pumpkin flavored foods are everywhere. From pumpkin spiced lattes to freshly baked pies, pumpkin bread, and more, our love for its sweet taste has grown over the years, creating even more ways to savor the flavor. But did you know that pumpkins are a superfood that pack serious health benefits?

Nutrition 52

Nutrition Senior Living Recipes 52

Restaurant Technology Network

OCTOBER 4, 2022

After a high-stakes competition featuring the best and brightest restaurant technology start-ups, LANDED was named winner of Start-Up Alley as voted by the MURTEC audience!

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Modern Restaurant Management

OCTOBER 4, 2022

The prevalence of digital payments and automation across industries means that reliable connectivity is imperative for an organization’s success. Not only do businesses rely on an automated Point of Sale to handle a customer’s transaction–both fulfillment and payment– it is often preceded by customers interacting with digital signage, interactive apps, self-serve kiosks, and more.

Point of Sale 202

Point of Sale Customer Experience FDA 202

Fast Casual

OCTOBER 4, 2022

Bob Andersen, president of The Great Greek Mediterranean Grill, reveals how one of his units has increased sales by 30% since last year.

Catering 103

Catering Catering 103

Eating at a Meeting

OCTOBER 3, 2022

Have you ever witnessed someone having an anaphylactic reaction? It is pretty scary. Tune into the next episode of Eating at a Meeting LIVE to learn what my good friend and event planner Heather Herrig, CMP recently experienced to put her on the personal side of the dietary needs question on an event registration form. Heather has been a part of the meetings & events industry since 2005 - and loves every aspect of what goes into creating amazing, inclusive, and engaging experiences.

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Restaurant Technology Network

OCTOBER 3, 2022

Founder & CEO, OneDine

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Modern Restaurant Management

OCTOBER 5, 2022

Here’s how loyalty programs often pan out: A customer downloads the app. They might create an account, log in, place an order, and apply a discount — or they might not even get that far. And when they close their phone or exit the order line, they never touch the app again. Does that sound familiar? If your answer is, “Yes, chef,” then you aren’t alone.

Recipes 194

Recipes Customer Experience Restaurant Manager Restaurant Management 194

Fast Casual

OCTOBER 6, 2022

Fire Up More Five-Star Experiences: What do hungry people worldwide do before deciding where to dine? They read online reviews. The words customers see in those reviews can move them towards your restaurant – or push them away and through the doors of your nearby competitor.

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Eating at a Meeting

OCTOBER 3, 2022

Have you ever witnessed someone having an anaphylactic reaction? It is pretty scary. Tune into the next episode of Eating at a Meeting LIVE to learn what my good friend and event planner Heather Herrig, CMP recently experienced to put her on the personal side of the dietary needs question on an event registration form. Heather has been a part of the meetings & events industry since 2005 - and loves every aspect of what goes into creating amazing, inclusive, and engaging experiences.

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Bill Marler

OCTOBER 7, 2022

Officials in New Zealand investigating Hepatitis A cases linked to berries have identified a connection with a past outbreak in Europe. There are 12 hepatitis A infections from eating frozen berries in New Zealand. Eight have been linked by genetic sequencing, meaning they were likely exposed to the same source of the virus. Seven people have been hospitalized.

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K-12 Food Safety Hospitality Hospitality 203

Modern Restaurant Management

OCTOBER 7, 2022

The color scheme you choose to design your restaurant has a big impact on your customers, how they feel and how long the spend in your establishment. Colors affect the way customers feel and can help boost appetite, increase turnover, give a sense of happiness, and make the space feel larger or more intimate depending on what you are going for. They can also have negative effects on customers, so it is important to know how your color choices may affect the message of your business.

Purchasing 189

Purchasing 189

Modern Restaurant Management

OCTOBER 6, 2022

Food waste generated by restaurants has long been an expensive and environmentally harmful problem. Now, there are solutions to change this that actually turn the waste into a resource that doesn't just benefit the environment, but the restaurants themselves. There is no longer an answer as to what's stopping these restaurants from adopting organic waste management solutions.

Purchasing 180

Purchasing 180