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A lot of people would assume that fraud in the restaurant industry doesn’t extend beyond dine-and-dashers and bad cheques, but those with experience in the industry, especially at the level of popular franchises and chains, will tell you that fraud is more common than most people recognize. The food service industry has had a tough couple of years, and a large part of what has kept restaurants afloat has been a move to digitalization.
I might have missed it, but has anyone received answers to these basic questions? Question 1: Given that illnesses began in early September 2021, did that fact that Cronobacter sakazakii is only reportable in Minnesota hamper the investigation and delay the outbreak announcement and recall? Note: Salmonella Newport is reportable in all states. Question 2: With illnesses occurring (that we know about) beginning September 6 2021 to at least December 18, 2021, why was the first recall not announ
When shrinkage is substantial, it can significantly decrease your restaurant or bar’s profitability. You will find restaurant and bar inventory shrinkage when you reconcile your inventory with your accounting records and find that you have less inventory on the shelves than your books say you should.
Refrigerated Storage Atosa Refrigerator Refrigerated storage for a fast, convenience food service operation is a major link in the overall production system. Because of the prominent role that refrigerated facilities play in coupling the preparation center into a unified, smooth-running entity, a great deal of time and effort should be spent in planning and selecting the equipment.
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.
The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. As brands scrambled to change their business models – whether through the adoption of touchless payments, delivery and curbside pickup, or the use of QR codes to access online menus – consumers were also forced to adapt their dining behaviors.
Why is not Cronobacter sakazakii reportable in more than one state in the US? Why was the first illness on September 16, 2021, but the first recall not until February 20, 2022? According to the CDC, on February 10, 2022, CDC was notified of FDA’s investigation of consumer complaints of infant illness related to products from Abbott Nutrition in Sturgis, Michigan.
When shrinkage is substantial, it can significantly decrease your restaurant or bar’s profitability. You will find restaurant and bar inventory shrinkage when you reconcile your inventory with your accounting records and find that you have less inventory on the shelves than your books say you should.
When shrinkage is substantial, it can significantly decrease your restaurant or bar’s profitability. You will find restaurant and bar inventory shrinkage when you reconcile your inventory with your accounting records and find that you have less inventory on the shelves than your books say you should.
Not sure what size Atosa refrigerator or freezer to buy? Here are some things you should consider when making your decision. Commercial Refrigerator and Freezer for Sale A lot goes into selecting the right commercial refrigerator and commercial freezer solution for your restaurant, and one important factor is how much space they'll need! Too small and you run into refrigerator and freezer storage problems; too big will just waste energy as well as money on equipment that doesn't fit where it's
When designer Monica Jeffers saw the aging, dated restaurant she was going to remodel, she thought, “A T-bar grid ceiling! How the heck am I going to deliver this beautiful, elegant restaurant with a T-bar ceiling?” Ironically, this thought sets her apart. All too often, designers pay little if any attention to the ceiling. Jeffers understood the design value of the expansive surface overhead.
ALERT: Cronobacter Illnesses Linked to Powdered Infant Formula. Recalled Infant Formula: On February 28, 2022, Abbott Nutrition recalled Similac PM 60/40 powdered formula (Lot #?27032K80 (can) / Lot # 27032K800 (case). The Similac PM 60/40 recall is in addition to other lots of Similac, Alimentum, and EleCare powdered formula that were recalled on February 17, 2022 for possible Cronobacter contamination.
Food nourishes us, gives us energy, keeps us feeling our best. Food is medicine. While food is necessary to survive, enjoying the right ingredients can help you not only survive, but thrive. Enjoying nutritional-dense foods can influence and increase your quality and longevity of life. Our dietitians and culinarians work together to incorporate a variety of foods that help residents feel their best and our monthly superfoods are highlighted through education, hands-on demonstration, and deliciou
“A penny saved is a penny earned.” No truer words were spoken by Benjamin Franklin and is a mantra that resonates deeply for businesses in the food service industry—many of whom are in recovery mode in the midst of the COVID-19 pandemic. With operational costs sky high and profit margins razor thin (ranging on average from three to nine percent ), restaurant operators are continually looking to keep costs down without degrading quality or service.
This episode features Emily Hale, Produce Safety Technician with the Blue Water Conservation District, Jordan DeVries, Produce Safety Technician with the Newaygo Conservation District, and Ben Phillips, MSU Extension Educator. They talk about their experiences with On-Farm Readiness Reviews and discuss areas of improvement they see most commonly on farms when it comes to produce safety.
Only 25.8% of culinarians are women, according to Zippia. At Morrison Living, we celebrate our women culinarians who are defying the odds and paving the way in their journeys, while carrying the culture of our company in everything they do. We asked three of our women culinarians across the country questions on their journey, experience, and what it means to be in culinary.
Fast food production facilities should be designed with maximum productivity in mind for mobility. It has the qualities of a kitchen with prep tables, which will be further explored. Restaurant Kitchen Production The production area of a fast food, convenience-oriented feeding establishment must be designed and equipped for maximum productivity and mobility.
Since the late summer of 2021, many major U.S. cities have implemented requirements for patrons to show proof of COVID-19 vaccination in order to dine indoors at restaurants. At a time when over one-third of U.S adults remained unvaccinated, the launch of this unprecedented policy was met with concern by many in the restaurant industry. If visitation from these unvaccinated consumers were to be lost entirely, or even fully shifted to less profitable channels like delivery, many restaurant owners
Who says that eating plant-based cannot have flavor? I am sure there are a lot of people who do, but not Chef Robin Asbell. A vegetarian since 1980, Robin is the least preachy veg-head you know. Most of her friends are omnivores and she cooks meat for her private clients. She is more into living it than talking about it at parties and really believes that teaching people to enjoy eating more plants and less meats is going to have a bigger impact than pushing strict rules on people.
I am not sure Putin shares the same love for fast food as Trump , but we all need to do our share to send a message that Russian aggression can not stand. I must admit, I have sued the above restaurants in the past. Tip-o-pen to my friend, Paul V. Nunes.
Get the best of both worlds. New, reliable equipment that is affordable and comes with a warranty. Is Your Restaurant Adequately Funded? In my restaurant recon blog post I discussed how most restaurateurs work in the business and graduate to open their own place. Plan how you are going to get your restaurant funded. Restaurateurs learned on the job and rarely undertake any formal study.
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Restaurant menu prices continue upward as the U.S. Department of Labor reported an inflation rate of 7.5 percent on an annual basis.
Who says that eating plant-based cannot have flavor? I am sure there are a lot of people who do, but not Chef Robin Asbell. A vegetarian since 1980, Robin is the least preachy veg-head you know. Most of her friends are omnivores and she cooks meat for her private clients. She is more into living it than talking about it at parties and really believes that teaching people to enjoy eating more plants and less meats is going to have a bigger impact than pushing strict rules on people.
This edition of MRM Research Roundup features The State of What Feeds Us, Dry January, top cuisines on Instagram and. QSR 2021 Performance. Revenue Management Solutions released its analysis of US quick-service restaurant (QSR) performance for 2021. Overall, traffic continued its post-pandemic decline, but the global data solutions provider believes double-digit increases in average check will remain — and demonstrate a fundamental change in consumer behavior.
Running a profitable restaurant can be a challenge for a multitude of reasons. During a global pandemic, it can seem nearly impossible. With food costs rising and labor shortages causing foodservice establishments to increase wages , profit margins are being squeezed tighter than ever. Thus, maintaining a loyal customer base is paramount. While restaurants are accustomed to prioritizing cleanliness to maintain food safety, new infectious disease threats are making cleanliness even more important
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