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Video marketing through social media opens up a world of opportunities for restaurants to grow their brands and bring new customers through their doors. Food-related content has been a staple of social media since its inception, as it brings users closer to a world of exciting dishes than ever before. While it gives restaurants the chance to connect with their target market in unprecedented ways, it also introduces new competition, from other local restaurants to world-class chefs to viral home
Finding sufficient and compliant products, as well as enough bodies to prepare and serve them, are top-of-mind issues for school foodservice operators in the coming year.
When you are sitting comfortable at home feeding your kids or going out to dinner, remember that there are a lot of people that have your back. I will be profiling them over the coming days as Poisoned begins streaming on Netflix. Darin has always been one of my heroes – even before he became a Netflix star. Dr. Detwiler is a well-respected food safety academic, advisor, advocate, and author.
Image Credit: Courtesy Every week we track the business, tech and investment trends in CPG, retail, restaurants, agriculture, cooking and health, so you don’t have to. Here are some of this week’s top headlines. Aleph Farms, in partnership with Migros, Switzerland’s leading food enterprise, has made strides towards introducing cultivated meat in Europe with a groundbreaking regulatory application.
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.
In the demanding world of the restaurant industry, success is not solely reliant on exceptional food and service. Behind the scenes, strategic decisions greatly impact a restaurant's bottom line, and at the forefront of these is the art of menu engineering. Far from just a list of dishes, a well-engineered menu is a powerful tool that can significantly increase a restaurant's efficiency and profitability.
Back to “normal” operation following several years of pandemic disruptions also means accommodating the trends COVID accelerated in the higher ed dining market.
Acute hemolytic uremic syndrome (HUS). Post-diarrheal hemolytic uremic syndrome (D+HUS) is a severe, life-threatening complication that occurs in about 10 percent of those infected with E. coli O157:H7 or other Shiga toxin-producing (Stx) E. coli (STEC). The cascade of events leading to HUS begins with ingestion of Stx-producing E. coli (e.g., E. coli O157: H7) in contaminated food, beverages, animal to person, or person-to-person transmission.
Acute hemolytic uremic syndrome (HUS). Post-diarrheal hemolytic uremic syndrome (D+HUS) is a severe, life-threatening complication that occurs in about 10 percent of those infected with E. coli O157:H7 or other Shiga toxin-producing (Stx) E. coli (STEC). The cascade of events leading to HUS begins with ingestion of Stx-producing E. coli (e.g., E. coli O157: H7) in contaminated food, beverages, animal to person, or person-to-person transmission.
The secret to long-term, loyal restaurant customers is connection. Developing a relationship with your guests will leave them wanting to visit you again and again, telling their friends, and helping you build your profits. Not only can customer retention provide steady, reliable revenues, but it also means that your customers will stick by you in […] The post Building a connection with your customers appeared first on Restobiz.
TACO TUESDAYS: The story of a now-defunct trademark and the risk of trademarks becoming so general with time that they can no longer be protected. TACO TUESDAYS as a Registered Trademark Since 1979, Taco John’s (a regional taco chain based in Wyoming) has used TACO TUESDAYS to promote their restaurant. In 1989, Taco John’s successfully registered the trademark TACO TUESDAYS for restaurant services outside of New Jersey, since a New Jersey restaurant, Gregory’s, had shown earlie
This and Washington University adding five local minority/women-owned restaurants to its campus dining mix are some of the stories you may have missed recently.
Over two months ago, while watching the premiere of the documentary, “Poisoned,” at the Tribeca Film Festival in NYC, I got thinking again about how little in the past 30 years I feel I have moved the needle on food safety – pathogens and certainly, human nutrition. Now that “Poisoned” is up on the Netflix platform, it has become the most watched documentary in the world – at least for the last few days.
By Mark Plumlee In today’s digital age, online reviews play a critical role in a restaurant’s reputation, which can directly affect the bottom line. A recent survey showed that 90 per cent of consumers read online reviews before visiting a business, and 88 per cent trust online reviews as much as personal recommendations. Therefore, it’s […] The post Responding to online reviews: a cheat sheet for restaurants appeared first on Restobiz.
Amid a climate of recovery and relentless transformation, the restaurant industry braces for new challenges and opportunities. Fresh off a year marked by tremendous disruption, the sector is projected to record a staggering $997 billion in sales this year. Yet, this growth comes at a time of significant menu price inflation and continued impacts from the pandemic.
This and a study showing the benefits of synchronizing school meals with the latest Dietary Guidelines for Americans standards are some of the stories you may have missed recently.
“Lettuce” make it clear that lettuce from California and Arizona have been problematic over the last 20 years. We – Government, Industry and Consumers need to do more. Watch the trailer and was the full documentary streaming August 2. Here is what Canada Health Officials just posted about importing (or not) lettuce from California. If poisoning US citizens doesn’t do the trick and change grower/processor behavior, perhaps the Canadians setting standards (that the US doesn’t even do) will make a
As restaurants continue to look for creative ways to get ahead in today’s economy, some operators are adding surcharges to the bill. While many diners balked at rising tipflation earlier this year, surcharges may be easier to swallow, as the industry starts to make changes for the better. Typically, the surcharges look like a line […] The post Are restaurant surcharges a growing trend?
When it comes to running a restaurant, Gen Z is becoming the prevailing generation to attract and retain. While you may have thought them previously to be in the minority, it is expected that Gen Z will become 30 percent of the workforce by the year 2030. This, coupled with the fact that job transitions are up 80% from year to year for Gen Z, it is time to pay close attention.
Once the pandemic began propelling the rapid integration and expansion of drive-thrus and delivery, it was off to the races for the fast-casual segment. Digital ordering and curbside service picked up speed as dining rooms were shuttered or restricted and eventually reconfigured in a seismic shift to off-premise business.
When you are sitting comfortable at home feeding your kids or going out to dinner, remember that there are a lot of people that have your back. I will be profiling them over the coming days as Poisoned begins streaming on Netflix. Sarah Sorscher – Director of Regulatory Affairs, Center for Science in the Public Interest Bio of Sarah: Sarah Sorscher is an experienced advocate with a passion for public health who fights for a safer, healthier, more transparent food system by promoting consumer s
I knew I had hit rock bottom as an addict when I did a drunken face plant onto the concrete sidewalk near the restaurant I owned and then used super glue to put my face back together. It was as bad as it sounds. But things got worse. For some of us who are addicted to drugs or alcohol or both, rock bottom isn’t low enough to motivate change. My lowest of lows came not long after that while riding with my mother in her car.
Do you have experience in the hospitality industry, but are ready to take the next step in your career and regain control of your life by running your own business? If so, you might be considering operating your very own franchise business.
To celebrate National Chocolate Chip Cookie Day, August 4, DoubleTree by Hilton, known for the beloved signature cookie welcome, announced that starting today, it will begin offering a new allergy-friendly soft chocolate chip cookie, alongside the original DoubleTree chocolate chip cookie, extending the iconic welcome to even more guests.
I knew I had hit rock bottom as an addict when I did a drunken face plant onto the concrete sidewalk near the restaurant I owned and then used super glue to put my face back together. It was as bad as it sounds. But things got worse. For some of us who are addicted to drugs or alcohol or both, rock bottom isn’t low enough to motivate change. My lowest of lows came not long after that while riding with my mother in her car.
Ingenious Culinary Concepts takes school lunchrooms from ‘blah’ to welcoming, fun and bound to get kids hyped up. Kern Halls, owner and founder, lends us some inspiration for back to school with a fresh new attitude.
The Hospitality Sales and Marketing Association International (HSMAI) is now accepting entries for the 2023 Adrian Awards. The 67th annual Adrian Awards competition focuses on WanderLOVE, highlighting the stories of remarkable marketing and public relations campaigns, ads, earned media programs, experiential and digital experiences that spark a love for travel, igniting a desire for exploration in travelers around the world.
For Part 1, click here. NIOSH goes a step farther and recommends creating a “ recovery-supportive workplace ” to address factors that cause or enable a substance use disorder, and to get rid of barriers and stigma to acknowledging the need for recovery. I never thought about it in exactly those terms, but this approach makes a lot of sense to me.
Kappus Co., a Cleveland-based foodservice equipment, parts and service provider, has appointed Paul Geist as its general manager, the company announced today. In the role, Geist will oversee sales, service, operations, marketing, finance, IT and human resources. Geist brings over 25 years of manufacturing, operations and financial leadership experience to his new position.
LOTTE HOTELS & RESORTS, South Korea’s largest hotel group, announced the soft launch of L7 HOTELS BY LOTTE WEST LAKE HANOI in Hanoi, Vietnam on July 28. This marks the first international expansion of the L7 HOTELS BY LOTTE brand.
Barring any new global emergencies like the pandemic that caused the demise of restaurant dining, the past few months have seen it return back to life in a tempered manner. For now, gone are the sight of diners being widely spaced out and sometimes separated by sheets of plastic or plexiglass in some areas. But now a new threat has emerged that might derail that widespread restaurant recovery.
The U.S. Food and Drug Administration (FDA) will host a free, hybrid public listening session on recall modernization on September 29, 2023. The listening session will provide an opportunity for stakeholders to share information and feedback about topics related to recall modernization for FDA-regulated products.
As a restaurant owner or a catering company, you understand the importance of presentation when it comes to your buffet equipment. The way you present your food can significantly impact your guests’ dining experience. One key aspect of this presentation is the chafing dish you use. With so many options available, how do you choose the perfect chafing dish for your establishment?
This article provides a summary of the current state of the timeshare industry, as well as the outlook in the current environment. We also highlight the benefits of timeshare resort ownership. Lastly, we describe the opportunities for entering this industry.
While many of us strive to cook meals using fresh ingredients, busy schedules over the course of our week often lead to home-cooking burnout and the desire for delivery or takeout—sometimes before we’ve used all the food we bought on our weekly grocery run. One food-industry invention that can keep items in our fridge or pantry fresher for longer. Preservation.
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