Food Management
JULY 18, 2023
SDSU’s dining team is led by this executive chef, who takes leadership and caring about his team as seriously as he takes his grilling (and as a guy from Brazil, that’s very seriously!
Modern Restaurant Management
JULY 18, 2023
Restaurant customers are back, with many restaurants reporting business close to pre-pandemic levels. And those consumers want the restaurant experience, according to a survey earlier this year by the National Restaurant Association. It reported that “84 percent of consumers say going out to a restaurant with family and friends is a better use of their leisure time than cooking and cleaning up.” Take a minute now and think of five things that you believe bring your customers back tim
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Sculpture Hospitality
JULY 18, 2023
TORONTO, ON, July 17, 2023 -- Sculpture Hospitality, a distinguished leader in hospitality and restaurant inventory management, is pleased to announce the expansion of its network with the addition of a Sculpture Hospitality franchise in Santa Cruz, California, owned by long-standing clients Jennee Gregg and Taylor Fontana. This significant move enables Gregg and Fontana to continue using Sculpture’s services for their own restaurant, Malone’s Grille in Santa Cruz, California, while delivering t
Wasserstrom
JULY 18, 2023
Managing inventory in the foodservice industry is essential for ensuring profitability. However, theft and shrinkage can be a major problem, leading to significant financial losses. Reducing theft and shrinkage in your restaurant requires systematic planning and the vigilance of a meerkat. Being that, we provide an overview of theft and shrinkage in the context of […] The post Restaurant Inventory Management: Theft & Shrinkage appeared first on The Official Wasserstrom Blog.
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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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Food Management
JULY 21, 2023
No matter the time of day your guests are in the mood for breakfast, serving dreamy new breakfast trends will ensure no one hits snooze on your menu. Plus, behind the scenes at Sodexo’s recent training sessions for new college-ready customizable breakfast concepts and SNA Show K-12 coffee tips.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Hospitality Net
JULY 17, 2023
Hyatt Hotels Corporation (NYSE: H) announced today that a Hyatt affiliate has entered into a franchise agreement with JUEL Hospitality Limited, part of the JUEL Group, to develop the 160-room Hyatt Centric Malta. The hotel is expected to open in early 2024, marking the second Hyatt-branded property in Malta, joining Hyatt Regency Malta in the heart of St Julian’s, a bustling resort town on the island’s northeast coast known for its thriving nightlife and stunning beaches.
Fast Casual
JULY 21, 2023
Although self-service technology provides convenience and efficiency, it can also feel impersonal and frustrating if the system is not tailored towards an individual’s needs. To address this issue, companies are exploring the use of personalization in self-service technology along with new ways of allowing users to interact with that technology.
Food Management
JULY 21, 2023
Don’t hit snooze on these early-rising breakfast trends, from syrupy to savory to spicy to Southern charm to fancy flights of frittata, farmhouse-style plates, bodega-style egg sandos, unexpected surprises and more.
Modern Restaurant Management
JULY 20, 2023
In this episode of " The Main Course ," Johnny Tellez, VP of International Operations and Training at Focus Brands International, discusses how the customer experience has changed during the pandemic, the role technology has played in these changes, and how restaurants are adapting their use of technology to enhance customer experience. In this conversation with host MRM Executive Editor Barbara Castiglia, Tellez talks about The impact of the pandemic on international restaurant operatio
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Hospitality Net
JULY 19, 2023
Do you know if your hotel is performing at the highest level? Are you missing out on opportunities? Are there changes that can be made that will quickly improve the bottom line?
Chef Ann Foundation
JULY 20, 2023
We’re honoring Culinary Arts Month with NEW school food training videos from Chef Brandy!
Food Management
JULY 18, 2023
Improvements and additions are helping the senior living facility farm flourish
Modern Restaurant Management
JULY 21, 2023
Jean-Georges Director of Restaurants Vincenzo Decaria was raised in Crotone, Italy surrounded by hotels and restaurants. While studying for a law degree, he worked nights at restaurants and bars. He then started working at a private members club, Café Royal and visited New York for a consultancy job and ended up staying. Decaria has been with Jean-Georges Management for seven years and played a fundamental part in opening many of Jean-Georges’ restaurants including L’Italien and L’Asiatique in M
Hospitality Net
JULY 17, 2023
In a society that values conformity and uniformity, neurodiversity is often overlooked. However, as more people acknowledge the importance of embracing and celebrating the unique wiring of each individual’s brain, change is happening. It’s essential to recognize that every person’s thought process is distinct not only due to life experiences and culture but also because of their brain’s unique functioning.
Chef Ann Foundation
JULY 20, 2023
We’re honoring Culinary Arts Month with NEW school food training videos from Chef Brandy!
Food Management
JULY 19, 2023
This and Chipotle using a robot to speed up guacamole production are some of the tech-related developments you may have missed recently.
Modern Restaurant Management
JULY 17, 2023
When restaurants, food businesses, and other organizations become ISO certified, they’re showing that they: Prioritize safety, quality, and compliance, following strict guidelines to ensure safe, high-quality foods. Respect their customers and work diligently to earn their trust and loyalty. Are meeting the demands of key stakeholders (including customers, employees, investors, the media, and influencers) who want to align with reputable, ethical, sustainable, humane, diverse organizations
Hospitality Net
JULY 19, 2023
Hilton (NYSE: HLT) announced today that it has been ranked as #4 on the Best Workplaces™ for Millennials in the U.S. list by Great Place to Work®. This is the sixth consecutive year Hilton’s millennial team members have rated the hospitality leader among the best employers for their generation.
FoodService Director
JULY 21, 2023
The “Krafted by Kraig” pop-ups at Loyola University New Orleans nourish attendees in multiple ways, thanks to the chef’s contagious passion.
Food Management
JULY 21, 2023
This and Aramark partnering with Black-owned coffee brand BLK & Bold are some of the stories you may have missed recently.
Modern Restaurant Management
JULY 20, 2023
Like most headline-grabbing technology, artificial intelligence (AI) has its pros and cons. But like it or not, AI is being implemented in so many industries, including foodservice, and is here to stay. For readers seasoned enough to remember, there was a time 20-30 years ago when mobile phones were being tried on for size by consumers. There was a mixture of early adopters and those who questioned cell phones’ staying power.
Hospitality Net
JULY 21, 2023
The sudden growth in demand for wellness pursuits has perhaps calmed with the recession of Covid-19, but general interest in the great outdoors and getting back to nature has remained strong, prompting more and more hoteliers to tap into this trend.
Fast Casual
JULY 19, 2023
The goals for McAlister's breakfast catering relaunch were to create exciting choices without adding new SKUs and to tackle packaging with supply chain partners for a breakfast bar approach.
Food Management
JULY 20, 2023
This week on Food Management Awesome a-ha moments from SNA’s big annual school food conference ranked as the weeks to story.
Food Service Direct
JULY 20, 2023
07/20/23 Interview with Chef Bryan of Nestle Professional An Exclusive Interview with Nestle Professional Corporate Executive Chef, Bryan Frick. As part of our continued FSD Chef Series, we asked Nestle Professional Corporate Executive Chef, Bryan Frick about his career, favorite products, advice for future generations, and more! Read what he had to say and check out how he used one of the new Minor's Drizzles finishing sauces to add layers of flavor to his recipe!
Hospitality Net
JULY 17, 2023
Choice Hotels EMEA, the 100% franchise focused hotel company, has signed a new agreement with Roibos for the distribution of Choice Hotels EMEA’s portfolio of properties on the Roibos Marketplace, enabling hoteliers and travel providers to directly connect without intermediaries.
Fast Casual
JULY 21, 2023
Restaurants are still trying to fill 2 million jobs, and with a near 10% increase in the cost of food, 92% of restaurant operators are justifiably worried.
Food Management
JULY 19, 2023
Casual-dining brand re-opens unit with larger bar, more seats and beefed up ‘On the Fly’ to-go offerings
SQF Institute
JULY 19, 2023
Food Manufacturers enthusiastically welcome the recent acknowledgment by the US Food and Drug Administration of the SQF program for its alignment with the FDA FSMA Preventive Controls for Human Food (PCHF) rule.
Hospitality Net
JULY 18, 2023
In June 2023, Stephanie Smith, Founder & Digital Matriarch at Cogwheel Marketing, the company behind Cogwheel Analytics spoke with Trevor Grant of Revenue Hub. They discuss the impact to hotels of combining multiple digital marketing datasets.
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