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Less than two decades ago, restaurant-quality meal delivery was largely limited to pizza and Chinese takeout. Today, the global food delivery app industry is predicted to reach $320 billion by 2029 — up from $140 billion in 2022. Consumers crave convenience. As such, implementing a robust food delivery and takeout service has become critical for restaurants’ longevity and success.
Image Credit: The Spoon 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. Recent findings have taken the food industry by surprise, unveiling a stark reality about cultivated meat’s environmental footprint.
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.
Born between 1997 and 2012, Generation Z is a demographic known for being tech-savvy and socially conscious. As one of the largest generations of consumers, they continually influence the ways restaurants innovate, and there are identifiable characteristics that differentiate Gen Z consumers from their older counterparts. Here are the biggest takeaways for how restaurants can engage with Gen Z in ways that create a competitive advantage.
Magnuson Hotels is pleased to announce the promotion of Adnan Malik to the position of Chief Revenue Officer (CRO). In his new role, Malik will oversee the company’s revenue management strategy and drive initiatives to enhance revenue growth across the organization.
We're excited to announce our newest program: Bulk Milk! Bulk Milk in Schools is a project to help school districts transition from conventional milk served in individual bottles/cartons to bulk milk dispensers with reusable plastic tumblers.
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Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
We're excited to announce our newest program: Bulk Milk! Bulk Milk in Schools is a project to help school districts transition from conventional milk served in individual bottles/cartons to bulk milk dispensers with reusable plastic tumblers.
With so much on the line, site selection is a critical decision – one that can’t be left to guesswork or outdated rules. Today, more and more restaurants are trusting powerful consumer behavior data to get them the results and the growth they’re seeking. And it’s paying off.
As extreme weather and climate change continue to make headlines, restaurant owners are recognizing the impact their commercial kitchens have on the environment, with their enormous quantities of waste and carbon emissions. According to the United Nations , the food sector (from production to consumption, including processing, transport and packaging) accounts for 30 percent of the world's total energy consumption and around 22 percent of total greenhouse gas (GHG) emissions.
American hotels support 8.3 million American jobs, which is equivalent to nearly one in 25 U.S. jobs, according to an economic analysis released today by the American Hotel & Lodging Association and Oxford Economics.
For the past 7 years, MenuTrinfo has hosted the National Allergy Awards, highlighting and giving proper recognition to leaders of the industry. These organizations and individuals have dedicated their operations and innovation to provide a safe dining experience at their establishments. Thank you to EVERYONE who submitted nominations this year, we at MenuTrinfo would have loved to have been able to give every single one of you well deserved recognition, but we had to pick a leader for the final
Whether you own a food truck, manage a fast casual restaurant or oversee operations at a fine dining establishment, a well-maintained commercial kitchen hood system is crucial for ensuring a safe and efficient work environment. One of the key components of a commercial kitchen ventilation system is the hood filter. The hood filter plays a vital role in trapping grease and other contaminants as air is exhausted out through the hood.
Accepting fast payments has, after all, always been crucial in hospitality businesses. If there’s a long line – in a cafe, a pub, or a restaurant, for example – customers need to be able to pay quickly and securely. Quickly – and securely. The advent (and continuing evolution) of contactless technology has ticked the first box.
Hyatt Hotels Corporation (NYSE: H) today announced the openings of Secrets Sunny Beach Resort & Spa, Dreams Sunny Beach Resort & Spa, AluaSun Helios Beach, and Alua Helios Bay, representing the entry of the Inclusive Collection, part of World of Hyatt, into a third European country, complimenting the existing presence of Hyatt’s all-inclusive resort brands in Spain and Greece.
To ensure optimal performance of your commercial refrigeration, regular maintenance is essential. As the restaurant owner or designated employee, you'll have to clean condensers every 30 days – not included under warranty. Keep your restaurant environment pristine and ensure the safety of customers by regularly cleaning condensers. A buildup of dirt leads to inefficient air quality and can put strain on cooling systems, which risks damage when equipment overheats.
In today's fast-paced world, quick-service restaurants (QSRs) are constantly looking for ways to attract new customers while keeping their existing ones happy. One such method that has gained significant traction in recent years is the use of digital signage. By displaying menu items, offers, and specials on screens, QSR operators can effectively communicate with their customers and influence their purchasing decisions.
Landmark opening marks Hilton’s entry into Tunisia and promises a myriad of unique experiences, overlooking breathtaking beachside vistas across the Skanes area.
Before selecting an ice maker decide what kind of ice is needed. The three main kinds of ice are shaved or flaked, cubes, and chunklets, pellet ice or nugget ice made popular by Sonic Drive-In. Shaved or flaked ice is made when a thin surface of ice forms on the inside of a cylinder and an auger system removes the ice from the cylinder. This is 40-60% true ice, has more surface area, less total cooling effect, and will dilute the beverage.
The sustainability movement in the food industry is accelerating. Customers are making more informed, climate-conscious decisions, and food companies are finding it essential to adjust their impact, too. The added pressure of global government regulations pushing for greener business practices are also pushing the needle forward. After all, according to the United Nations , nearly a third of greenhouse gas emissions are a result of our global food system.
On May 11, 2023, the Supreme Court of the United States upheld California’s Proposition 12, finding in a divided, 5-4 opinion , that it did not violate the Interstate Commerce. Proposition 12 is a farm animal confinement ballot initiative passed in 2018, by a 62 percent vote. Among other animal welfare measures, it bans the same of Pork in California from farms that confine pregnant pigs in gestation crates.
Under the theme ’Tourism for Rural Development: A Practical Approach to Strategy and Product Development’, the three-day session was held at the UNWTO Regional Office for the Middle East in Riyadh to address the underlying needs for continuous skills development for ensuring up to date learning, adaptation, and innovation.
Chopping board colours serve as a clear visual cue for staff to follow safe food handling practices. Read the article to learn the UK colour coding system.
The sustainability movement in the food industry is accelerating. Customers are making more informed, climate-conscious decisions, and food companies are finding it essential to adjust their impact, too. The added pressure of global government regulations pushing for greener business practices are also pushing the needle forward. After all, according to the United Nations , nearly a third of greenhouse gas emissions are a result of our global food system.
Your glass door merchandiser may just be the most effective salesperson and marketer for grab-and-go beverages. Believe it or not, it holds the power to sway customers' spontaneous purchase decisions more than any human being. Have you ever been to a convenience store for gas but ended up buying a bottle of water or soda pop you had no intention of buying?
Leading hospitality brands have agreed on a shared vision for a prosperous and responsible sector that gives back to the destination more than it takes, signalling the dawn of a new era for the once-fragmented hospitality industry.
05/17/23 Interview with Chef Rudy of Unilever Food Solutions An Exclusive Interview with Unilever Food Solutions Corporate Chef, Rudy Smith Up next in our FSD Chef Series, Unilever Food Solutions Corporate Chef, Rudy Smith, lets us in on where and how he gets inspiration, some of his favorite "go-to's" and more! Read his answers and try out his Top Recipe Pick!
From left, Professor Emeritus and Shell-fisherman Dale Leavitt, and Director of Culinary Operations Jonathan Cambra work the raw bar as Resident District Manager James Gubata looks on. Photo Credit: Stacey Pacheo/Roger Williams University In late April, food system professionals gathered virtually and in person for the annual Northeast Farm to Institution Summit, with Bon Appétiters leading multiple events.
As a restaurant chain owner, you must be constantly seeking ways to increase the visibility and success of your new chains. Here are some tips to help you achieve your goals. Opening a new chain of restaurants when you have your own chain or franchise series can be an exhilarating experience. Expanding your restaurant group can be a great way to increase your profits and promote your brand to potential customers.
Healthy Foods and the Outdoors Bolster Wellness Are you tired of eating at your desk during lunchtime? Why not take a break and enjoy a picnic outside? During the month of June, our Chefs are helping you dine outside by creating special offers within our grab and go selections to make eating outside on a picnic easy even during a busy day. Eating healthy foods in the outdoors can help to boost productivity, rejuvenate your body, and reduce stress.
In February 2023, the Codex Alimentarius Commission reported the adoption of the revised General Principles of Food Hygiene (CXC 1-1969) … Revised CCP Decision Tree adopted by Codex READ MORE » The post Revised CCP Decision Tree adopted by Codex appeared first on HACCP Mentor.
Creating a brand new eatery from the start can be a daunting task. Here are some ideas for getting the ball rolling: Select a location that has high visibility, is easy to access and has ample parking. Establish a budget and stick to it. Design a business plan that will outline how the restaurant will be operated, as well as its goals and objectives.
As we move into the period between spring and the post-Memorial Day summer kickoff, U.S. hotel industry occupancy showed an expected and modest decline of 1.4 percentage points (ppts) from the prior week. Performance remained strong relative to last year with occupancy of 65.2% growing 1.2 ppts from the matched week last year.
FSAI Recall of a batch of Maggi Instant Noodles due to incorrectly declared peanuts and gluten Possible presence of gluten in additional batches of Gosh Foods and The Deli Gluten-Free products FSA Gosh! Food Ltd recalls various Sweet Potato Pakora and Falafel products because of undeclared gluten CFIA Golden Mushroom brand Enoki Mushroom recalled due to Listeria monocytogenes Hidden Valley brand The Original Ranch Homestyle Topping & Dressing recalled due to undeclared mustard San Daniele br
Contaminated small wares (including utensils and equipment) are the third most common cause of foodborne illness. Sani Professional® No-Rinse Sanitizing Multi-Surface Wipes are the fast, easy, and effective way to sanitize hard, non-porous food contact surfaces.
Unfortunately, queer history of the American kitchen isn’t easy to find. Even a gay chef as famous and ubiquitous as James Beard was not acknowledged for his sexuality despite officially coming out in in a revised version of his memoir, “Delights and Prejudices,” in 1981. It has been socially acceptable to divorce someone’s identity from their creativity.
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