Modern Restaurant Management

APRIL 24, 2023

A strong catering business can be a restaurant’s biggest moneymaker. You know exactly how many people you’re going to serve, how many portions will be provided, what the cost is, what you’re going to charge and what your net profit will be. Most of the year, catering can comprise 10 to 15 percent of your total sales, but during December, if 20 percent of sales are not coming from catering, you’re missing an opportunity.

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Catering Catering Hospitality Hospitality 198

Food + Tech Connect

APRIL 24, 2023

Image Credit: Wall Street Journal 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. The Wall Street Journal took an inside look into the struggle to scale cultivated meat following the FDA’s approval of Upside Meat’s cultivated chicken.

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Nutrition FDA 130

Sculpture Hospitality

APRIL 25, 2023

Investing in a franchise can be a great way to become a business owner and benefit from an established brand and proven business model. However, the initial investment can be a significant hurdle for many aspiring entrepreneurs.

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Hospitality Net

APRIL 28, 2023

Nobu Hospitality is delighted to announce the launch of Nobu Hotel and Restaurant Sevilla. Set in the heart of the Andalusian capital at Plaza de San Francisco, the brand’s latest opening occupies two early 20th century residential buildings, lovingly restored to enhance their traditional architecture. Facing the plateresque façade of the City Hall, Nobu Hotel Sevilla features 25 stylish guest rooms and suites, and an expansive rooftop terrace complete with a swimming pool and dining area which

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Hospitality Hospitality 127

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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

Modern Restaurant Management

APRIL 25, 2023

On April 17, 2023, a panel of judges in the Ninth Circuit Court of Appeal held that the City of Berkeley’s regulation prohibiting the installation of natural gas piping within newly constructed buildings was preempted by the federal Energy Policy and Conservation Act (“EPCA”). The action was brought by the California Restaurant Association (“CRA”).

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Chef 188

SQF Institute

APRIL 28, 2023

The U.S. Food and Drug Administration (FDA) issued the Food Traceability Rule to quickly identify and mitigate risk associated with “high risk” foods prone to contamination. The complexity of FDA’s mandate impacts more than 10,000 products and puts an unnecessary paperwork burden on the food supply chain. FMI is committed to addressing the industry’s concerns with lawmakers and regulators.

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Hospitality Net

APRIL 26, 2023

Resort owners and operators have always specialized in the ‘human touch’, providing highly personalized services and experiences at beautiful locations. Resort guests, paying higher rates with long lengths-of-stay and anticipate having the perfect holiday, expect this kind of high-touch service. But automating that high level of service has proven difficult, as resort products and services are unique.

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Modern Restaurant Management

APRIL 25, 2023

In March, Chick-fil-A announced that a forensic investigation found that a cybersecurity breach compromised its mobile app. More than 71,000 mobile app users were affected, resulting in the exposure of personally identifiable and sensitive data that included names, email addresses, phone numbers, and banking information. With an increasing number of restaurants relying on mobile apps for orders, payments, customer rewards, promotions, and menu updates, mobile apps have become a vital aspect of t

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Food Service Food Service 180

Fast Casual

APRIL 25, 2023

Canadian-born pastry chef Kimberly Lin is confident that her 100% vegan-stuffed cookie concept, launched in 2020, takes the (cookie) cake.

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Chef 93

FoodDocs

APRIL 28, 2023

Cold holding is a critical operation in any food establishment for keeping high-risk foods safe for consumption. Read the article to learn everything essential about cold-holding temperatures for different foods.

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Food Safety 52

Hospitality Net

APRIL 25, 2023

UrVenue, pioneer of hospitality’s first property experience management system (PXMS), has developed a 3D mapping feature to enable discriminating guests to visualize unique experiences before they book. UrVenue’s 3D Maps help venue operators showcase bookable locations (unspecified locations, by section, or by individual inventory such as a cabana or chaise lounge) in virtual detail to drive additional bookings across multiple experiences and layer them into a cross-booking itinerary builder.

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Modern Restaurant Management

APRIL 28, 2023

What if I told you that you could solve a variety of your problems by improving your supply chain transparency? This one effort can help your restaurant ensure you’re aligned with suppliers that prioritize safety and quality efforts. It can also help you identify – and mitigate – a variety of risks. Supply chain transparency can provide vital information about suppliers’ environmental, social, and governance (ESG) initiatives.

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Recipes Inventory Food Safety Food Supply 167

Fast Casual

APRIL 27, 2023

As the role of artificial intelligence in the restaurant industry continues to grow, smart restaurant owners and managers will find ways to use AI and automation to support their teams, creating new opportunities for revenue and increased efficiency. This white paper covers best practices for implementing AI in a way the empowers human workers.

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LTI, Inc.

APRIL 27, 2023

As any foodservice operator knows, space is at a premium in a servery. With counters, equipment, and space for merchandising, it’s easy to run out of room for serving trays, drop-ins , and heated or cooled surfaces. But what do you do when there’s no more room at counter height? The solution lies in moving upward. Going vertical allows operators to serve more product in the same footprint by using equipment suited for this method.

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Hospitality Net

APRIL 25, 2023

Are companies like Amazon and Apple setting better examples of great customer service than the hospitality industry? There has been a sharp decline in the hospitality industry in basic customer service with more reliance on technology, resulting in impersonal or rote customer interactions. Many times, calling a hotel requires extreme patience because of all the sales and reservation messages and the numerous prompts before getting to the right area, if lucky.

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Modern Restaurant Management

APRIL 26, 2023

Just like a great restaurant that remembers your favorite order before you even sit down, what if artificial intelligence could do the very same thing? Artificial intelligence, in particular generative artificial intelligence, has been changing the game lately, especially in the field of marketing. Learn how your restaurant can benefit from this form of the future of generative AI in marketing in the Infographic below.

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Forward Fooding

APRIL 26, 2023

The FoodTech industry is a rapidly changing landscape, marked by continuous progress and innovation year after year. As part of our European Unveiling 2022 FoodTech 500 Tour , this time we collaborated with Kitchentown to host an event in Berlin on the 20th of April, bringing together members of the German FoodTech community to celebrate the release of this year’s list.

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The Foody Gram

APRIL 25, 2023

Running a food truck, café, or restaurant is rewarding, but leveraging online ordering and delivery platforms can be costly. Although they broaden your customer reach, these platforms often take around 30% of your revenue per order. Instead, consider setting up an affordable online ordering system to save money, get paid faster, and boost sales. The Foody Gram is a user-friendly online ordering solution for your restaurant, offering flat-fee options without needing an app.

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Online Ordering Systems 52

Hospitality Net

APRIL 25, 2023

PPHE Hotel Group, the international hospitality real estate group which develops, owns and operates hotels and resorts, is pleased to announce the debut of its first Radisson RED hotel, which will be located in Belgrade, Serbia.

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Hospitality Hospitality 98

Modern Restaurant Management

APRIL 26, 2023

In March, Revenue Management Solutions surveyed more than 800 restaurant-goers across the US to find out how they’re dining in 2023. While insightful, it wasn’t all great news. At a high level, the findings indicated that reported usage across restaurant segments and revenue channels has fallen compared to Q4 2022. The survey results were supported by performance.

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Purchasing 159

Future Food Institute

APRIL 26, 2023

Everything is ready for the second annual ‘’Strategie Climatiche Aziendali a Impatto Zero’ ’ conference to be held in Milan on May 4 and 5, 2023. The organizer of the event, World Class Business Leaders , confirms the formula of business matching and presentation of excellent cases in the area of sustainability as a key element of an ever-changing market.

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FoodDocs

APRIL 25, 2023

Game meat refers to the meat obtained from animals that are hunted in their natural habitats. In preparing and serving game meat recipes, the importance of food safety must be emphasized. Learn tips and guidelines for preparing wild meat.

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Food Safety Recipes 52

Hospitality Net

APRIL 28, 2023

Hyatt Hotels Corporation (NYSE: H) and Mr & Mrs Smith today announced an agreement for a Hyatt affiliate to acquire London-based Mr & Mrs Smith, a platform offering direct booking access to a carefully curated and growing collection of over 1,500 boutique and luxury properties in some of the world’s most desirable locations. Hyatt will acquire 100 percent of the asset-light Mr & Mrs Smith platform for an enterprise value of £53.0 million in cash consideration.

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Modern Restaurant Management

APRIL 27, 2023

Artificial Intelligence (AI) has been in the news a lot lately and many have experienced it firsthand with ChatGPT, Google AI or Simplify. While much hype has been around making tasks like writing easier, there has been considerable focus on the negative aspects of AI such as plagiarism, fake photos or displacing workers. AI certainly has the potential to change so many things in society, but what will accelerate change is how technology and models like the ones developed by OpenAI will be appli

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Online Ordering Systems 88

Healthy Schools Campaign

APRIL 24, 2023

At its May 2023 meeting, the Chicago Public Schools (CPS) Board of Education will consider a proposal for a new Local School Wellness Policy for Students. Wellness policies are required of all school districts that participate in the National School Lunch Program, and they provide an important opportunity for district leadership to share their values, priorities, plans and accountability mechanisms for supporting the health and wellness of all students.

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School Lunch Nutrition 52

ComplianceMate

APRIL 24, 2023

Technology can revolutionize your back-of-house, allowing for accurate temperature monitoring, employee accountability, and food safety. What are the essential questions that you should ask before purchasing back-of-house software for your food and hospitality business?

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Hospitality Net

APRIL 25, 2023

As we move forward from the global pandemic, the tourism sector has a new outlook, with sustainability at the forefront. Travelers are becoming more environmentally conscious and ethical in their travel choices. A recent study by World Travel & Tourism Council (WTTC) and Trip.com Group shows that 69% of tourists plan to travel sustainably in 2023. This trend has paved the way for sustainable vacation rentals offering eco-friendly accommodations and services.

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Chef's Connection

APRIL 24, 2023

I liked the article on the Fridge Tetris. I was wondering about storing raw meat with different cooking/kill step temperatures next to each other in the fridge. A: Hi, yes this is a great question. The food code requires raw animal foods be separated from ready-to-eat foods. While the rules do not specifically require that the food be stored vertically, is preferable to store raw proteins vertically rather than horizontally.

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FoodDocs

APRIL 24, 2023

High-risk populations, including the elderly, children, and pregnant women, are significantly more vulnerable to foodborne illness. Food handlers are responsible for serving safe foods to high-risk group consumers. Read how to do it most effectively!

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Food Safety 52

FoodLogiQ

APRIL 26, 2023

At the heart of any healthy food organization is strong supplier management , enabling businesses to meet production schedules, ensure regulatory compliance, and establish better supply chain resiliency in the midst of disruption. As a food manufacturer, you may already have a set of trustworthy suppliers that you rely on for all of your products. However, as the COVID-19 pandemic demonstrated, situations can change very quickly – whether it be due to a raw material shortage, economic volatility

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Food Safety 40