Lavu
MARCH 17, 2025
Managing food costs is one of the most important factors in running a profitable restaurant. With rising ingredient prices and tight profit margins, understanding the food cost formula can make the difference between financial success and failure. By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits.
Modern Restaurant Management
MARCH 20, 2025
Growing a restaurant or catering business is no small feat. The challenges can be overwhelming, from managing multiple orders to coordinating staff and ensuring timely deliveries. If your catering business isn’t growing as fast as you’d like, you might be facing some common roadblocks. Below are three key factors that could be hindering your growth and offer practical solutions to overcome them.
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Restobiz
MARCH 18, 2025
Many Canadian consumers are focused on value these days, as costs continue to rise almost across the board. For 71 per cent of consumers, cost is more of a factor this year than last year as they decide whether or not to dine out, according to a new survey released by Square and commissioned by […] The post Consumer spending and restaurant dining appeared first on Restobiz.
the CAMBRO blog
MARCH 21, 2025
A Culinary Mission Born from Compassion In the heart of Cincinnati, La Soupe is tackling food waste and hunger with a bold, chef-driven approach. Founded by Chef Susie De Young, the nonprofit began when Susie learned that many students in local schools had nothing to eat on weekends. Armed with culinary know-how and a passion for community, she began transforming rescued ingredients into soups for food-insecure families.
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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.
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Hospitality Net
MARCH 18, 2025
The Ritz-Carlton today announced its highly anticipated debut in the historic city of Suzhou, nestled in Chinas Jiangsu province near Shanghai. As the brands first venture into the city, The Ritz-Carlton, Suzhou introduces its legendary service, timeless elegance and immersive cultural experiences to the citys scenic Gusu District, offering travelers seamless access to the rich history and dynamic charm of Suzhou.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Restobiz
MARCH 17, 2025
By Alex Thalassinos Between rising costs, supply chain issues, and shifting consumer preferences, restaurant operators are juggling a lot right now. With ongoing global trade tensions and economic uncertainty, keeping costs under control while delivering quality guest experiences has never been more challenging.As operators go back to the drawing board, smart technology solutions are making […] The post Technologys role in safeguarding the restaurant experience appeared first on Restobiz.
Food Management
MARCH 19, 2025
Bryan Health in Nebraska is Chef Nazim Khan's launching pad to sharing his culinary know-how with the world. Khan and Melanie Mitchell, a dietitian at Cancer Partners of Nebraska, spent last year writing Cooking for Wellness: Recipes for Health & Healing with about 200 recipes that unleash food's healing power, against cancer in particular.
Hospitality Net
MARCH 21, 2025
PETERSBURG, Va. - Bruce Smith Enterprise and The Cordish Companies today celebrated the groundbreaking of the new LIVE! CASINO & HOTEL VIRGINIA in Petersburg. Todays milestone officially commences construction on a transformative project that will generate billions of dollars in economic benefits and spinoff development, create thousands of new jobs, and set a new standard for gaming, hotels, and entertainment in the Commonwealth.
Modern Restaurant Management
MARCH 21, 2025
We’ve all heard the statistics surrounding restaurant closures, from the 50 percent failure rate in the first five years to watching restaurant store-fronts change over year to year. The landscape is only getting more difficult, as evidenced by name brands like TGI Fridays and Red Lobster closing locations around the country. With the rising costs of goods, consumers growing more conscious of spending habits, and private equity-backed brands popping up in communities large and small, mom-a
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Foodservice Equipment Reports
MARCH 20, 2025
The fast-casual &pizza is looking to double, triple and quadruple—and then some. By the end of 2030, the brand aims to reach 300 units. To do so, it plans to franchise for the first time, the 13-year-old brand announced today, March 20. Currently, the concept has 46 restaurants across New Jersey, Pennsylvania, Washington, D.C.
Food Management
MARCH 21, 2025
The restaurant incubator, out of Compass Group, recently announced the details for its next annual Global Street Food competition, in partnership with the National Honey Board.
Hospitality Net
MARCH 18, 2025
Hilton Worldwide has announced a new collaboration with hotel operator Black Label Hotels (BLH) for the Hilton Garden Inn Brussels Airport, marking their third partnership in a short period. The brand-new hotel, set to open in The Wingsan innovative business center near Brussels Airportwill cater to both business and leisure travelers, offering 250 rooms, meeting and conference facilities, wellness amenities, parking, and a restaurant with an open kitchen.
Modern Restaurant Management
MARCH 19, 2025
Every restaurant owner is familiar with a POS system and knows how essential a strong system is to every aspect of restaurant operations and management. However, for restaurant owners looking to expand their operations, a POS system can help reduce some of the stress and questions associated with doing so. A strong POS system can streamline operations, inventory and menu management, assist with staffing shortages and scheduling conflicts, as well as assist with sorting through data and sales pat
Wasserstrom
MARCH 19, 2025
For restaurants, the leap to retail-ready products (RRPs) bottled sauces, frozen entrees, pre-packaged desserts is a chance to leverage brand equity and culinary prowess in a whole new market. But navigating this transition demands more than a catchy label; it requires a laser-focused assessment of readiness and a strategic deployment of resources.
Food Management
MARCH 17, 2025
The Chicago-born hospitality partner of several Major League Baseball teams is surprising us with culinary curveballs in global, local and regional flavors, mashed-up to fan-favorite level. Check out these fresh new ballpark menu items from Levy at Wrigley Field, Chase Field, Dodger Stadium, Nationals Park and loanDepot park.
Hospitality Net
MARCH 21, 2025
As India rapidly matures in global and economic influence, so does the buying power of its vast and adventurous travelling population. According to new research by MMGY Travel Intelligence, passport-carrying adults in India intend to spend an average of $4,755 on leisure trips in the next 12 months, pinpointing a 14% increase in spending over the past year.
Modern Restaurant Management
MARCH 17, 2025
Everyone in the food industry is feeling the pinch of the economy with reduced consumer patronage in restaurants and even a reduction of produce consumption in the winter months. This makes business tight causing a hard look at any extra costs. One of those costs is with partnering services, with many food service operators relying on purchasing groups to help them make category-specific strategic purchases.
Lavu
MARCH 21, 2025
Multilingual Menus for Restaurants are transforming the dining experience by breaking language barriers and enhancing customer satisfaction. These menus not only improve accessibility for a diverse range of customers but also streamline restaurant operations by simplifying menu management and order processing. With menus tailored to multiple languages, restaurants can increase efficiency, reduce errors, and boost sales by providing a personalized experience for diners.
Food Management
MARCH 20, 2025
Catch up with the latest food service industry news with 5 things with FSD.
Hospitality Net
MARCH 21, 2025
Maison Mtier, owned by Domain Companies, is housed in a historic 1908 building and evokes the charm of a Parisian-style guesthouse, maintaining its architectural heritage while incorporating contemporary design touches. With 67 lavish guestrooms and suites, this thoughtfully curated hotel balances its storied past with modern luxury, making it a distinctive destination.
Foodservice Equipment Reports
MARCH 20, 2025
Steve Sturm, who has been with Firebirds Wood Fired Grill since its inception in 2000, is stepping up to serve as chief operating officer of the chain, while Andy Seiple becomes Firebirds’ corporate executive chef. Throughout his tenure, Sturm—who trained at the St.
Lavu
MARCH 21, 2025
Restaurants can now use customer data to enhance restaurant menu design, creating smarter menus that increase profits and improve the dining experience. By analyzing ordering patterns, sales trends, and customer preferences using the POS systems System, they can make data-driven decisions to optimize menu offerings, highlight popular dishes, and introduce profitable items.
Food Management
MARCH 17, 2025
The Food Research and Action Center released new data showing how individual states would be impacted if federal lawmakers raise the threshold required to participate in the program, which allows schools to offer free meals to all students.
Hospitality Net
MARCH 21, 2025
The Barnett, owned through a joint venture of Domain Companies and HRI Hospitality, is located in a former neighborhood institution - Barnetts Furniture Store - has maintained its connection to New Orleans vibrant history. Situated among the citys finest cultural touchpoints, the 234-room property offers guests a dynamic New Orleans experience, with musicality and culture at its core.
Foodservice Equipment Reports
MARCH 19, 2025
Taco Bell parent company Yum Brands is furthering its adventures with AI with a fresh provider partnership announced this week.
FoodLogiQ
MARCH 20, 2025
The Food Safety Modernization Act (FSMA) has reshaped the food industry landscape, and complying with Section 204 (the final Food Traceability Rule) can present a particularly significant challenge. Getting up to speed before the January 2026 deadline may seem daunting, but a strategic approach to food specification management can be your most powerful tool for navigating this new terrain, avoiding penalties, and improving your operations.
Food Management
MARCH 19, 2025
Executive Chef Nazim Khan of Bryan Health in Lincoln, Nebraska, has been working the past year on a cookbook that puts the pedal to the metal in the world of food-as-medicine.
Hospitality Net
MARCH 21, 2025
With the rise of social media and online review platforms, understanding the rapidly evolving factors that influence the competitiveness of destination has become transparent for tourism authorities aiming to attract and retain visitors. Thanks to a pioneering framework for assessing the evolution of destination competitiveness developed by Dr Emily Chen, Dr Jie Wu and Professor Dan Wang of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University (PolyU), and Pro
FMT Magazine
MARCH 17, 2025
Most ice cream production and processing machines are developing AI Integrated Human Interface Modules that control the majority of the critical parameters. Previously, overrun was set up manually by the operator, resulting in a weight variance in the finished product, but now it is a PLC-controlled digital system. If 109% O.R is required, the machine will automatically maintain the set overrun and extrude the ice cream.
Penn State Food Safety Blog
MARCH 21, 2025
Nestl USA is initiating a voluntary recall of a limited quantity of Lean Cuisine and STOUFFERS frozen meals due to the potential presence of wood-like material. The company stated, "We are actively investigating the source of the wood-like material. We are confident that this is an isolated issue, and we have taken action to address it." Recalls due to wood or wood-like physical hazards have been pretty rare.
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