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The Future Food Institute is proud that our president, Sara Roversi, took part in the presentation of the Kofi Annan Commission on Food Security Report has been involved as member of the commission, last week in Rome. This ten-month collaboration, supported by The Rockefeller Foundation , brought together visionary leaders, policymakers, and young innovators to rethink food security governance in a world facing escalating crises.
Restaurant no-shows are a silent killer of hospitality profits. No-shows plague the UK hospitality industry, with 12-14 percent of restaurant reservations going unfulfilled, resulting in an estimated £17.6 billion in annual revenue losses, according to Zonal and CGA's GO Technology report. The research also highlights that the 18-34 age group is the most frequent offender, creating significant financial challenges for restaurants and venues.
By Rebecca Barnatt-Smith As restaurant technology continues to evolve, todays tools are helping operators to better manage costs with improved efficiency, organized labour, and seamless guest experiences. While most restaurants have implemented processes for best performance, have you explored alternative strategies that can help you to improve your bottom line while maintaining a high quality […] The post 4 ways technology can lower your restaurant costs appeared first on Restobiz.
Introduction As of 2024, the NSW Food Act has been updated to reflect the new food safety guidelines released by Food Standards Australia New Zealand (FSANZ). These updated regulations, which were developed in conjunction by FSANZ and Australian states and territories as Standard 3.2.2A, involve stricter food-handling measures in response to research showing that the main culprit of foodborne illness outbreaks in 2018 was the food service sector.
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.
Meli Hotels International, Spains leading hotel company, is expanding its presence in Latin America with the signing of an exclusive luxury hotel in Buenos Aires. Casa Lucia, the newest addition to The Meli Collections curated portfolio of distinctive hotels, will open its doors in the iconic Mihanovich Building, located in the vibrant Retiro neighborhood of the Argentine capital.
The restaurant industry is facing unprecedented challenges and opportunities in maintaining visibility online, where the majority of local consumers go for information and recommendations. SOCi's 2024 Local Visibility Index (LVI) reveals that the U.S. restaurant industry risks losing approximately $6.9 billion in revenue every year due to inadequate digital engagement across key consumer channels such as search engines, social media platforms, and review sites.
Lyons Magnus LLC announced in a press release on February 22, that it is voluntarily recalling 4 oz. Lyons ReadyCare and Sysco Imperial Frozen Supplemental Shakes due to the potential for the products to be contaminated with Listeria monocytogenes. Lyons Magnus is taking this action in response to a recall of the products by their manufacturer, Prairie Farms Dairy, Inc. (“Prairie Farms”) from the Prairie Farms facility in Fort Wayne, Indiana.
Lyons Magnus LLC announced in a press release on February 22, that it is voluntarily recalling 4 oz. Lyons ReadyCare and Sysco Imperial Frozen Supplemental Shakes due to the potential for the products to be contaminated with Listeria monocytogenes. Lyons Magnus is taking this action in response to a recall of the products by their manufacturer, Prairie Farms Dairy, Inc. (“Prairie Farms”) from the Prairie Farms facility in Fort Wayne, Indiana.
The university has teamed up with the Humane World for Animals, formerly known as the Humane Society of the United States, to commit to making 60% of its dining options plant-based by 2027.
WATG & Wimberly Interiors, the preeminent hospitality integrated design firm, has reaffirmed its leadership position with a remarkable sweep at the fifth edition of the prestigious LIV Hospitality Design Awards. Securing top honours across multiple categoriesincluding the coveted titles of "Jurys Top Pick in Villa", Destination Winner for Asia, and Destination Winner for the Middle East, the announcement marks a momentous achievement as WATG commemorates its milestone 80th anniversary this year.
Independent restaurants are at a pivotal moment, as the industry confronts multiple challenges including inflation, cost volatility, and extreme weather and adapts to an increasingly complex operating environment, according to the findings of the The James Beard Foundation® (JBF) 2025 Independent Restaurant Industry Report. The research stems from in-person chef interviews and a nationwide survey of more than 400 restaurant owners and operators spanning 47 states with respondents ranging fr
From Knowledge to Action: The LAFA Project at the Water Energy Nexus Conference The relationship between human health, nutrition, and environmental sustainability is more critical than ever. At the Water Energy Nexus Conference in Abu Dhabi, Sara Roversi represented the Future Food Institute to present the LAFA Project an initiative developed in collaboration with key partners to investigate the impact of environmental stressors on fertility, longevity, and well-being.
Kimpton, part of IHG Hotels & Resorts luxury and lifestyle portfolio, opens Kimpton Los Monteros Marbella, reviving one of Spains most distinguished hotels. Originally opened in 1962, Los Monteros set a benchmark in exceptional hospitality on Costa del Sol, becoming the first hotel in Spain to receive a Michelin Star. Now, following an extensive renovation, the luxury lifestyle brand has reimagined its legacy, blending historic grandeur with contemporary, laid-back luxury to offer guests unbeata
Are your customers always asking to take home some extras of your salsa, BBQ sauce, or house salad dressing? Do you think there might be a market to actually sell it; first at your restaurant and then to local retailers/grocers but you have no idea where do you start? Do you just make “extra batches” and bottle it in your restaurant kitchen and slap a label on it?
Roland Gonzalez, chief operations officer of Church’s Texas Chicken since 2023, is stepping up to serve as CEO of the brand. He succeeds Joe Guith, CEO since 2022.
POS systems do more than just process payments they enable restaurants to personalize menus by analyzing customer data. Learn more in our latest post: How POS Systems Enable Menu Personalization. Customer Insights : Track orders, dietary preferences, and trends. Real-Time Updates : Adjust menus instantly for accuracy and relevance. Integrations : Connect with loyalty programs, delivery platforms, and inventory systems for seamless personalization.
Last week in Chefchaouen, Stefano Pisani, Mayor of the Municipality of Pollicaan emblematic community of the UNESCO-recognized Mediterranean Dietundertook an official visit to Chefchaouen, an emblematic community of the UNESCO-recognized Mediterranean Diet. Sara Roversi, President of the Future Food Institute, also took part in the mission as a representative of the technical Secretariat of the Mediterranean Diet Study Center, managed by FFI.
The tight-knit Eurest dining team at The Defense Logistics Agency in Virginia prioritizes employee well-being and provides numerous opportunities for growth in their careers.
Want to improve your restaurants performance? Start by analyzing these Top 7 POS Sales Reports to know where your restaurant is headed. These reports help you understand sales trends, manage inventory, optimize staffing, and improve customer satisfaction. Here’s what you need to know: Sales Reports : Track revenue, peak hours, product performance, and staff contributions to refine pricing, menu, and staffing.
The Associated Press reported barely a week after mass firings at the Food and Drug Administration , some probationary staffers received unexpected news over the weekend: The government wants them back. Beginning Friday night, FDA employees overseeing food ingredients received calls and emails notifying them that their recent terminations had been rescinded effective immediately, according to messages viewed by AP.
Palladium Hotel Group announces it has begun construction to expand Grand Palladium Hotels & Resorts in Jamaica, Montego Bay, promoted by asset owner Grupo Empresas Matutes. The transformative $20 million project will add over 948 new rooms to the resort, which currently has a total of 1,049 rooms, distributed across two hotels: Grand Palladium Lady Hamilton Resort & Spa and Grand Palladium Jamaica Resort & Spa.
The food waste solutions company recently released a report, 'From Surplus to Solutions,' indicating that while progress has been made on reducing food waste, there is still much more work to be done.
Ever since the first OREO Cookie was created in 1912 at a Chelsea Market bakery in Manhattan, OREO has delighted generations of snack and dessert lovers with the worlds most twistable, lickable, dunkable and downright scrumptious cookie.
In the latest episode of the Restaurant Technology Guys podcast, host Jeremy Julian welcomes the dynamic Jay Ashton, affectionately known as “Canadas Restaurant Guy.” The conversation dives into the intricate world of restaurant management amidst challenging regulations and market conditions, offering a wealth of insight for restaurateurs.
This April, Golden Corral is set to open a new fast-casual concept, coined Golden Corral Favorites. The concept will take over a 4,200-square-foot space in Southern Pines, N.C., that currently houses Homeward Kitchen—Golden Corral’s first iteration of a fast-casual. That unit was set to close on the evening of Feb. 24.
In this edition of FSD's Heart of FoodService, we take a look at culinary competitions that spotlight the skills and talents of chefs throughout the on-site dining industry.
When it comes to running a pizzeria, precision, speed, and customization are key. Lavu is the clear leader in the pizza POS industry, named the #1 POS System for Pizza Restaurants by Forbes for its unmatched features tailored to the unique needs of pizza restaurants. Trusted by global pizza chains like Little Caesars and Papa Johns , as well as thousands of mom-and-pop pizzerias in 75+ countries, Lavu delivers exceptional value for every pizza operator.
Nestled within one of the worlds most biodiverse destinations, Nekajui, a Ritz-Carlton Reserve, has officially opened its doors, offering discerning travelers a secluded, ultra-luxury retreat amidst the unspoiled natural beauty of Costa Ricas Peninsula Papagayo. Named after the Chorotega word for "lush garden," Nekajui (NEK-ah-wee) marks a monumental milestone as the first Ritz-Carlton Reserve in Central and South America and the eighth addition to the brands exclusive portfolio.
Today, Feb. 26, marks Day 1 of The NAFEM Show, and FER editors will be on the show floor reporting their findings in our media gallery, click here. Check back often for updates. The NAFEM Show will feature more than 20,000 attendees and 600-plus exhibitors. The show runs through Friday at the Georgia World Congress Center in Atlanta.
As chief culinary officer at Restaura Hospitality Group, Thompson is always on the lookout for ways to make residents dining experience a step above the rest.
In our modern nutrition landscape certain topics become obsessions pursued with relentless focus, often at the expense of balance. Its reminiscent of the literary classic Moby Dick, where an all-consuming chase blinds the characters to the bigger picture. The same can be said for how dietary fats and more recently, seed oils have been discussed in the public sphere.
Despite another challenging year in many respects, the global hotel industry remained resilient in 2024. Through November, global hotel demand reached a staggering 4.8 billion room nights, 102 million more than 2023, resulting in Revenue per Available Room (RevPAR) growth of 3.7%. Resort and leisure-heavy markets, which were generally the first to recover following the Covid-19 pandemic, have started to see some normalization in demand.
Supply chain stability has a great deal of influence over food safety and security across global markets. When food networks experience disruptions, the consequences affect production, distribution, storage conditions, and consumer well-being. Recent events, such as the COVID-19 pandemic, have demonstrated the urgency of developing adaptable food supply systems that maintain strict safety standards under pressure.
Thawing food and cooling food are two challenges we face daily in foodservice operations. Regardless of the type of facility you operate, you are bound to be thawing food at some point in the day. When I started my first job in the foodservice industry at the ripe age of 14 many years ago, [.
The Hospitality Sales and Marketing Association International (HSMAI) Foundation has released a special report, The State of Generative AI in Talent Management for Hotel Sales, Marketing and Revenue Management, which reveals critical insights on how generative AI will impact talent management and organizational strategy. The study was conducted through interviews and an online survey distributed to senior hospitality leaders, resulting in responses from a wide range of executives, including dire
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