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As the impact of the pandemic wanes, restaurant owners should evaluate the contactless service options they implemented to keep customers and staff safe to see how they can help drive sales. When restaurants got the green light to reopen their dining rooms, they implemented a host of safety procedures to prevent the spread of germs. Restaurants across the country shelved their paper menus and turned to digital options to reduce touchpoints.
At least 4 sick with 2 babies dead – it’s infant formula for damn sakes! Congress passed the Federal Food, Drug, and Cosmetic Act in 1938 in reaction to growing public safety demands. The primary goal of the Act was to protect the health and safety of the public by preventing deleterious, adulterated or misbranded articles from entering interstate commerce.
Running a bar or a restaurant is difficult. The margins can be razor-thin, talented labor is difficult to find (especially during the ‘Great Resignation’) and the industry is highly competitive.
One of the biggest expenses a restaurant has is credit card processing fees. Each month, restaurants pay somewhere between 3-8% of their sales on credit … Cash Discounting for Restaurants: A Guide to Getting Started Read More ». The post Cash Discounting for Restaurants: A Guide to Getting Started appeared first on iPad Point of Sale System for Restaurants, Bars & More.
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.
Over the past decade, the restaurant business has been changing with the innovations in cooking equipment and advent of ghost and cloud kitchen. These are the future of commercial cooking and the cooking equipment industry must be ready for it. According to Allied Market Research, the global commercial cooking equipment market is expected to reach $12.9 billion by 2027, growing at a CAGR of 5.2 percent from 2021 to 2027.
The result – 4 sick with 2 dead. Why is Cronobacter NOT reportable – except in Minnesota? According to the CDC , Cronobacter infections are rare, but they can be deadly in newborns. Infections in infants usually occur in the first days or weeks of life. About two to four cases are reported to CDC every year, but this figure may not reflect the true number of illnesses because most hospitals and laboratories are not required to report Cronobacter infections to health departments.Although, not spe
Running a bar or a restaurant is difficult. The margins can be razor-thin, talented labor is difficult to find (especially during the ‘Great Resignation’) and the industry is highly competitive.
Running a bar or a restaurant is difficult. The margins can be razor-thin, talented labor is difficult to find (especially during the ‘Great Resignation’) and the industry is highly competitive.
A reliable bar POS system makes running your business easier by helping manage your sales, staff, and inventory. But, most importantly, it can help you … 7 Key Features You Need in a Bar POS System Read More ». The post 7 Key Features You Need in a Bar POS System appeared first on iPad Point of Sale System for Restaurants, Bars & More.
Today, everyone wants a new career or opportunity, but unless they have a great coach to push them, most are merely dreaming instead of achieving. Unfortunately, good coaches are either too expensive or unavailable. However, what if one of the leading voices in restaurant growth could empower you to play that role yourself? Now, a method called “self-coaching” is available to all with the publication of Take Charge Of You: How Self Coaching Can Transform Your Life and Career, which i
What we know: There have been four sick with two dead from Cronobacter sakazakii. The recall: The recall began on February 17, 2022 and expanded on February 28, 2020. The FDA is advising consumers not to use recalled Similac, Alimentum, or EleCare powdered infant formulas. Recalled products can be identified by the 7-to-9-digit code and expiration date on the bottom of the package (see image below).
The National Sanitation Foundation (NSF) is a voluntary organization, which promotes education and conducts restaurant equipment research in areas where sanitation quality affects public health. Atosa NFS Rated Restaurant Equipment Underwriters Laboratories Underwriters Laboratories (UL) is a product-testing organization. If a product bears the UL label or seal, it has met and must continue to meet rigid safety standards.
Home / Blog Food safety issues can arise even in well-managed New Zealand food businesses. Find out what to do if you discover a problem and how to determine if food recalls may be required. What is a food recall? Food recalls are corrective actions that remedy safety issues when food businesses identify potentially hazardous food. The company must take immediate steps to remove the unsafe product from sale, distribution and consumption to ensure consumer safety.
If there’s one thing you can count on in the restaurant industry, it’s change—especially these days. Even after the pandemic-fueled tumult of 2020, few would have predicted the extent to which the industry has been shaped in 2021 by such factors as a major labor shortage, supply-chain issues, and soaring inflation. It is a particularly challenging time, to be sure, and the ever-shifting landscape demands agility of restaurant operators who must adapt to the changes in order to
As a toddler, this week's Women's HERStory month honoree studied her Persian grandma’s movements in her kitchen while she deftly tossed in spices to stews that cooked for hours until the meat was so tender it slipped off a fork, rehearsing an act long practiced and learned from her own mother. Today, Tala Ahmadi is inspiring people in Accra, Ghana (and across Africa) to think critically about where their food comes from, how it is processed, and the effects it has on their health, and the planet
A key part of an effective kitchen is its design. After all, there’s no point in spending time and resources on designing the perfect menu, if your kitchen isn’t up to scratch. Do you feel your kitchen needs a design boost? The fact is, even the most successful restaurants have room for improvement. With that in mind, let’s explore some kitchen design hacks that can boost your restaurant. 1.
Although the restaurant industry has recovered slightly since the pandemic's peak, many restaurants are still facing overwhelming challenges that keep them from running their operations smoothly. Even as restrictions are slowly being lifted, restaurants can't operate at 100 percdntdue to increasing operational costs and an unprecedented labor shortage.
Chances are, you've heard the old adage of hire slow, fire fast. Perhaps it originated in the fast-paced restaurant industry in the first place? It's easy to see at such a pace when people just aren't working out. When you are short staffed, it feels like hurrying to hire could solve all ills, yet this could spell disaster for the rest of your team.
Sales forecasting is always tricky in the restaurant world. Partly, this is because the industry is inherently unpredictable. Under normal circumstances, you could use previous years’ sales figures to forecast the upcoming year – but, as we emerge from two years of COVID closures, staffing shortages, and general turmoil, previous sales’ figures definitely can’t be trusted.
As a toddler, this week's Women's HERStory month honoree studied her Persian grandma’s movements in her kitchen while she deftly tossed in spices to stews that cooked for hours until the meat was so tender it slipped off a fork, rehearsing an act long practiced and learned from her own mother. Today, Tala Ahmadi is inspiring people in Accra, Ghana (and across Africa) to think critically about where their food comes from, how it is processed, and the effects it has on their health, and the planet
After years of participating/attending food and beverage festivals and not seeing themselves represented, restaurateurs Subrina and Chef Gregory Collier decided to start their own. Eighteen months later the Bayhaven Food & Wine Festival was born, celebrating Black culture. "highlighting the richness of Black culinary traditions and advancing Black cuisine in innovative ways.
After years of participating/attending food and beverage festivals and not seeing themselves represented, restaurateurs Subrina and Chef Gregory Collier decided to start their own. Eighteen months later the Bayhaven Food & Wine Festival was born, celebrating Black culture. "highlighting the richness of Black culinary traditions and advancing Black cuisine in innovative ways.
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