Restobiz

OCTOBER 10, 2024

By Madan Kanala The restaurant industry is continuously evolving, and one of the most significant shifts has been the rise of technology that enables hands-off franchisee ownership through remote monitoring. For multi-unit operators, managing day-to-day operations across multiple locations can be overwhelming. Still, the ability to monitor and control operations remotely has emerged as a […] The post Why remote monitoring is the path to growth for restaurants appeared first on Restobiz.

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Modern Restaurant Management

OCTOBER 7, 2024

History will show that COVID was the line of demarcation for the hospitality industry in the 21st century. In almost every conversation I have with other industry professionals, someone will say “before COVID… ” or “since COVID… ” As a matter of fact, in many of my articles I make the same comparison. Since COVID, technology in the restaurant industry has moved at lightning speed.

Food and Beverage 189

Food and Beverage Food and Beverage Food Preparation Inventory 189

Sculpture Hospitality

OCTOBER 8, 2024

Nobody said running a restaurant is easy. Between managing staff , keeping customers satisfied, and ensuring the kitchen operates like a well-oiled machine, it can feel like you’re constantly juggling a dozen different things.

Restaurant Management 128

Restaurant Management Restaurant Manager 128

Food Safety Magazine

OCTOBER 7, 2024

Recently signed into law, California Assembly Bill 660 standardizes the use of “Best if Used By” and “Use By” dates on food labels, and prohibits the use of “Sell By” and other, inconsistently used dates.

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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

Hospitality Net

OCTOBER 10, 2024

AI can streamline the hiring process, but concerns linger. For example, AI could perpetuate gender or racial biases in the hiring process, just like most human HR managers could do. Meanwhile, to increase the chances of being picked by AI, job candidates must prepare resumes and job interviews tailored to AI’s “preference.

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Foodservice Equipment Reports

OCTOBER 11, 2024

Middleby Corp. has acquired Brooksville, Fla.-based Emery Thompson, a global frozen dessert equipment brand with $10 million in annual revenues. Middleby CEO Tim FitzGerald says there are many synergies between Emery Thompson and Taylor Co., a Middleby brand (since 2018) offering soft serve and frozen yogurt machines, frozen cocktail equipment, and more.

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Food Safety Magazine

OCTOBER 7, 2024

In this episode of Food Safety Matters , we speak to Dr. Takashi Nakamura, Vice President of Food Safety at Fresh Del Monte, about the company’s food safety initiatives, from supplier approval and grower engagement to environmental monitoring, traceability, and beyond.

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Food Safety 107

Hospitality Net

OCTOBER 11, 2024

An iconic hotel in the heart of Key West, Florida, partnered with Cogwheel Marketing to revitalize its online presence. Facing limited visibility in organic search, we undertook a comprehensive SEO campaign that would transform the hotel’s digital footprint. Despite initial hurdles, including low keyword rankings and minimal referring domains, our strategy led to a monumental increase in keyword rankings, organic traffic, and domain authority.

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Modern Restaurant Management

OCTOBER 11, 2024

Navigating the bustling world of the restaurant industry comes with its own set of challenges, and one critical area that often flies under the radar is worker classification. Understanding whether your staff are employees or independent contractors isn’t just about following the rules—it’s key to maintaining a fair, compliant and smoothly running establishment.

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FoodService Director

OCTOBER 7, 2024

Students at the Michigan school will have numerous ways to connect with their food and peers this year thanks to Metz Culinary Management General Manager Jeff Davis and his team.

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Food Safety Magazine

OCTOBER 9, 2024

The rising number of product recalls suggests that a more comprehensive, adaptive approach to prevention is needed. Organizations must evaluate several key areas, including robust operational and quality programs, clear standard operating procedures (SOPs), and comprehensive training programs.

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Hospitality Net

OCTOBER 8, 2024

Technology plays an increasingly pivotal role in today’s hotel and resort operations. From property management to mobile point-of-sale, the right systems can help properties streamline processes, improve staff communication, and enhance guest service. Moreover, as consumer expectations skyrocket, there’s no margin for error.

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Point of Sale Hospitality Hospitality 112

Modern Restaurant Management

OCTOBER 10, 2024

Attracting and retaining top talent is a widespread restaurant industry challenge. What can operators do to address this problem? In this Q&A, Travis Larrier, Solutions and Strategy Director at InStride, provides insights on how investing in employee education can give a boost to talent acquisition and retention strategies. Drawing from his experience working with organizations and QSR brands, Larrier shares practical tips for strategically leveraging workforce education to gain a competitiv

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Food Service Manager Food Service Management Customer Service Customer Service 88

FoodService Director

OCTOBER 9, 2024

The food service team at the Willits, California hospital relies on good communication to provide patients and visitors with a variety of plant-forward, farm-to-fork meals.

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Food Service Food Service Hospitality Hospitality 102

Fast Casual

OCTOBER 11, 2024

A session at #QSRNext will look into current and future menu trends that can take your menu from ho-hum to a humdinger.

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Hospitality Net

OCTOBER 10, 2024

Anticipated to open in 2027, The Ritz-Carlton, Cancun, Punta Nizuc, will feature a world-class oceanfront resort and ultra-luxury residential condominiums, developed through an unprecedented collaboration between three of Mexico’s most experienced real estate developers.

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Modern Restaurant Management

OCTOBER 9, 2024

With the post-pandemic return-to-office, business catering is in full swing. In fact, according to a recent report from ezCater, 97 percent of restaurant operators expect to see year-over-year growth. But business catering is a different beast requiring different menus, operations, and technology. So, how can operators best invest in their businesses to meet the needs of local businesses?

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Catering Catering Food and Beverage Food and Beverage 88

Bon Appetit Management Company

OCTOBER 10, 2024

Thousands of years ago, the corn we know and love today looked wildly different. What began as a wild native grass with only a dozen tough kernels has since blossomed into a nutrient-rich staple crop around the world following centuries of domestication by Indigenous civilizations in the Americas. For Native Peoples in Mesoamerica, corn was considered a sacred grain, a gift from the gods, and a source of life.

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Nutrition 97

FoodService Director

OCTOBER 7, 2024

Crepes, pancakes’ paper-thin French cousins, are a once-and-future trend that just might make your customers flip. Sodexo Live!’s Warner Peck of the Orange County Convention Center shares his expertise in this wow-worthy concept.

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Convention Center 99

Hospitality Net

OCTOBER 7, 2024

In the rolling hills of Central Texas, where German heritage meets Texan hospitality, a new cornerstone of luxury is set to open its doors in the charming town of Fredericksburg. New Waterloo, the visionary force behind some of Texas’s most iconic hospitality experiences, announces that the Albert Hotel will begin accepting room reservations on October 2, 2024, for its grand opening on January 3, 2025.

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Hospitality Hospitality 111

Fast Casual

OCTOBER 8, 2024

Featuring a streamlined design and an elevated cafe experience, the 1,500-square-foot restaurant is half the size of a standard Perkins.

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Food Safety Magazine

OCTOBER 7, 2024

This article explores effective methods to assess food safety culture within an organization and communicate key findings for continuous improvement. Knowledge on fostering a culture of food safety and driving positive change within an organization is also shared.

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Food Safety 95

Foodservice Equipment Reports

OCTOBER 8, 2024

Refrigerated Solutions Group, which includes the brands Norlake and Master-Bilt, has added Ryan DeSimone as key account director. Before joining RSG, DeSimone supported many foodservice chains as a national account manager at ITW FEG.

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Hospitality Net

OCTOBER 10, 2024

My friend Norman Beck sends me interesting articles and stories on a regular basis. Recently, he shared the story of a wealthy customer who entered a luxury store and asked to see a $25,000 chess set. The customer wasn’t dressed well, and the salesperson made the assumption that she couldn’t afford to buy it. The customer walked away, but before leaving the store, she visited the owner’s office, who also happened to be a close friend.

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Culinary Services Group

OCTOBER 9, 2024

Watching what you eat is never a fun adventure. There’s nothing worse than limiting your favorite foods, especially when we live in a culture that values indulgence — something that often leads to overeating and obesity. Thankfully, these ideas are slowly changing as more people embrace mindful eating. If you’ve ever seen the 2004 documentary “Super-Size Me,” you know how far the food industry has come in reducing portion sizes to a somewhat healthy, consumable level.

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Senior Living Nutritionist Nutrition Culinary Services 89

Food Safety Magazine

OCTOBER 9, 2024

Bimbo Bakeries’ response letter to an FDA warning letter about intentionally adding sesame to its products and falsely listing sesame as an ingredient on products has been revealed by consumer protection groups. In short, the company defended its practice.

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FDA 91

Foodservice Equipment Reports

OCTOBER 9, 2024

No matter what industry one is in, business as usual has proven difficult amid recent natural disasters. Following Hurricane Helene—a Category 4 storm that primarily impacted Florida, Georgia, North Carolina, South Carolina, Tennessee and Virginia—several foodservice equipment dealers jumped into action. Here’s a bit on their efforts: • KaTom Restaurant Supply, based in Kodak, Tenn.

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Hospitality Net

OCTOBER 8, 2024

Boutique hotels, known for their unique charm and local character, offer guests something that cookie-cutter chain hotels cannot. These smaller, independent properties have the freedom to design spaces that reflect the culture of their surroundings, provide highly personalized service, and create memorable experiences. Unlike most franchised hotels, owners and operators of boutique properties often have more flexibility in the technology they use.

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Fast Casual

OCTOBER 9, 2024

Vicki Dunn-Marshall owns more than 60 Little Caesars units. Her philanthropy project is Pizza Paws, which raises money for police K-9 units.

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FoodService Director

OCTOBER 8, 2024

Also in this week’s K-12 legislative update: a federal bill would require school nutrition professionals to undergo allergy training and New Jersey lawmakers introduce a universal free school meals bill.

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K-12 School Nutrition Nutrition 86