Modern Restaurant Management

MARCH 20, 2023

Restaurant financial statements are an untapped source of potential growth. After all, they are made up of data, and you can use data to drive improvement. How do you determine which data to look for to optimize your statements? How to Analyze Different Restaurant Financial Statements To help you make the most of your restaurant financial statements, let’s break down how you should approach a few different types.

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Sculpture Hospitality

MARCH 21, 2023

As a business owner or manager, one of your top priorities is ensuring that your inventory is properly managed. Without accurate and up-to-date inventory records, it's impossible to make informed decisions about purchasing, pricing, and sales.

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Fast Casual

MARCH 21, 2023

As succeeding in the restaurant business becomes ever more complicated, many operators are turning to technology to overcome today’s challenges. Check out 10 brands that are using technology to thrive in the current business climate.

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Chef's Connection

MARCH 24, 2023

Pathogens, or “bugs” such as bacteria, viruses, parasites, and fungi can contaminate our food. Pathogens can make us sick when we eat them or can produce toxins that will make us sick. I am an anaerobic spore-forming rod I produce a deadly neurotoxin The spores are heat-resistant and can survive in foods that are incorrectly or minimally processed The spore state is a period of no growth, similar to hibernation There are seven types of me, of which 4 cause illness My spores and I are widely dist

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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

Modern Restaurant Management

MARCH 21, 2023

With a looming recession, the QSR industry has been brainstorming ways to soften the expected blow to business. Many brands have been experimenting with new technology to help reduce the demand for labor and combat recent price inflation. However, technology is not yet advanced enough to supplant the human element in QSR locations, and with a recent push to increase minimum wage policies across the country, that labor is becoming increasingly expensive.

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Fast Casual

MARCH 20, 2023

In a keynote address at the Restaurant Franchising and Innovation Summit, three restaurant execs discuss launching Buena Onda, which now has five locations. Seven more locations have been sold.

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Hospitality Hospitality 104

Chef's Connection

MARCH 24, 2023

These are actual photographs from different inspections in our county. Can you see what the problems are? 1. ↓ This looks like a dump sink at the bar. Is it? 2. ↓ Raw shrimp and a piece of raw chicken contaminating the product. Any other thoughts? 3. ↓ Things look stored pretty well, or not? 4. ↓ Is it OK to store raw ground beef next to ground meat since they have different kill step temperatures?

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Modern Restaurant Management

MARCH 24, 2023

Although restaurants are increasingly interested in meeting the needs of gluten-free consumers, there’s plenty of room for improvement in the messaging used to communicate about gluten-free options. When staff are unable to answer basic questions about your gluten-free menu, or ask inappropriate questions of guests who inquire about gluten-free options, consumers may have doubts about your ability to ensure their safety or prepare a dish that meets their dietary needs.

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GFI

MARCH 23, 2023

August 4, 2023 Share this page on Facebook Share this page on Twitter Share this page on LinkedIn Bryan Szeliga is not your typical chef It’s not every day that you meet a trained chef who, after a career working in fine dining, opens his own sustainable seafood shop that sells plant-based seafood alongside conventional seafood. I learned more about Bryan Szeliga and his unique background last summer when a few of my GFI colleagues and I visited his store, Fishtown Seafood.

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Fast Casual

MARCH 22, 2023

Mark Mele, CDO of Paris Baguette, discusses how the international bakery franchise prioritizes convenient locations with high visibility when looking for cafe spaces.

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IN Food Marketing

MARCH 22, 2023

When you’ve assembled a team of dedicated, creative minds, it’s only right that those talents be used to better help the communities in which we live. That’s the basis for our annual Food for All Partnership Program. Through an application and selection process, one food-based charitable organization is selected to receive half the proceeds from our 5% Give Back Campaign (up to $10,000), $10,000 worth of pro bono marketing services and 25 hours of staff volunteering.

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Modern Restaurant Management

MARCH 22, 2023

There’s no denying the strain that staffing shortages have on the QSR industry. While there’s hope across the industry that this trend is easing, staffing challenges will likely remain for many throughout the year. As if hiring struggles weren’t enough of a problem, retaining employees remains a challenge, with the quit rate in food service at approximately 5.4 – 6.2 percent in late 2022.

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HACCP Mentor

MARCH 22, 2023

Process descriptions or process narratives are a fantastic way to show what happens at each step in your food production … Process descriptions: What to consider when developing for your production steps READ MORE » The post Process descriptions: What to consider when developing for your production steps appeared first on HACCP Mentor.

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Healthy Schools Campaign

MARCH 20, 2023

Healthy Schools Campaign’s (HSC) work to make schools healthier places for all students is guided by the priorities and needs of the entire school community. That means supporting students, teachers, administration and school staff, while also building relationships with parents, caregivers, neighbors and community groups. Kenneth Varner, HSC’s Community Engagement Manager, has been actively working with schools in the Austin community for several years; he has found that effectively supporting

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HoodFilters

MARCH 19, 2023

Running a restaurant is no easy task, and the kitchen is undoubtedly the most critical area of any food establishment. For this reason, restaurant owners and managers should prioritize kitchen safety and functionality by investing in proper equipment and tools. One essential piece of equipment that is often overlooked is the canopy hood lights for the restaurant’s exhaust system.

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Modern Restaurant Management

MARCH 23, 2023

Less than 24 hours before Silicon Valley Bank failed, restaurant analysts at Revenue Management Solution s released our monthly impact report. At the time, we lauded stability. Our graphs of early 2022 quick-service restaurant traffic trends looked like a mountain range — a significant dip in performance followed by a steep climb, thanks to the appearance and ultimate retreat of the omicron variant.

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Purchasing 173

ComplianceMate

MARCH 24, 2023

Accurate and reliable food safety and temperature monitoring is essential for healthcare cafeterias and the meals they provide to patients, personnel and visitors.

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Food Recovery Network

MARCH 18, 2023

The 2022-2023 Food Recovery Network program year has been saturated with deep learning that has developed into meaningful community impact and a significant next iteration of our mapping work. These combined will allow us to focus ever clearer on our vision to recover surplus food to feed everyone who is hungry in the U.S. I invite you to listen to the recording of the March 2023 Roundtable Talk because it offers several ways to connect to the work of Food Recovery Network, whether you are deepl

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