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The inevitable cycle of seasonal-driven activity fluctuations occurs each year, but it can still catch the restaurant industry off guard if they’re not prepared. As these chaotic holiday months approach, restaurants may find themselves needing to stock both their kitchen and their staff, but neither is as easy as it sounds. This is especially true as restaurants prepare for another uncertain holiday season.
Honestly, when it come to Salmonella in poultry, little has changed since Frontline did this groundbreaking documentary nearly 10 years ago. Although the focus was on chicken, the same issues surround turkey too. Here is an interesting piece that puts the dangers of the holiday in perspective. Volume 28, Number 1—January 2022 Dispatch Salmonella Serotypes Associated with Illnesses after Thanksgiving Holiday, United States, 1998–2018.
One of the most important events on the calendar for anyone that handles food, either at work or at home, national food safety week is an opportunity for experts in food safety to emphasise the importance of basic hygiene practices in the fight against food poisoning. Despite decades of activity by the Australian government to raise awareness of food safety issues, a recent study from the Australian National University, commissioned by FSANZ (Food Standards Australia New Zealand) found that ther
Employees who are short-tempered, who have frequent absences, experience changes in attitude and display lack of execution skills are at risk to holiday burnout, and it is the manager’s responsibility to intervene.
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.
As is the norm in the widespread economic landscape of 2022, inflation has well-and-truly hit the restaurant industry. In August of this year, the cost for consumers of purchasing food away from home rose by 8.3 percent compared to the same period in 2021. Additionally, menu prices at casual dining establishments rose by an average of 9 percent year over year from 2021.
The above picture is the Marler Clark office on Bainbridge Island (opened during the pandemic to get me out of the house). We still have our Seattle office, but since March 2020, Marler Clark has gone virtual. We now have staff and attorneys spread out in several states. We are not missing a beat. I am so thankful for all the lawyers and staff at Marler Clark and the writers at Food Safety News.
One of the quickest ways to improve your bottom line is to implement a proper pricing strategy at your restaurant. Being too aggressive with your pricing can stop customers from visiting your restaurant. Yet if the pricing is too weak, you may get more visits, but you will also miss out on profits.
One of the quickest ways to improve your bottom line is to implement a proper pricing strategy at your restaurant. Being too aggressive with your pricing can stop customers from visiting your restaurant. Yet if the pricing is too weak, you may get more visits, but you will also miss out on profits.
Access to fresh quality produce impacts many elements of restaurant planning, from determining what is in season for menu items to identifying the right price point to be profitable. However, despite thoughtful planning and projections, unpredictable weather can wreak havoc on produce supplies. Take for example the recent U.S. summer droughts and heatwaves.
Food safety should always be a top priority in any commercial food business. When safety comes first in any professional kitchen, the chances of a consumer getting sick drastically decreases. The following tips will help you be better equipped to keep your employees safe and your kitchen clean and your consumer happy.
With Thanksgiving almost here, it's time to start thinking about if you'll go with your past traditions or add a little twist. You can include both and add some spice to your current Thanksgiving traditions. Here are some chef-approved recipes you must add to your Thanksgiving dinner. Mashed Roots Roasted Butternut Squash Traeger Turkey Mashed Roots If you're looking for an alternative to mashed potatoes, try mashed roots.
With Netflix’s adaptation of the book “Poisoned” coming soon, I poked around on the “inner tubes” to find a bit more documentary video. Here is one we did for the Marler Clark website. An E. coli Outbreak at Wendy’s. An E. coli Outbreak at Odwalla and a bit of history from Jack in the Box. A Salmonella Outbreak linked to Peanut Butter. The Trouble with Chicken – Salmonella.
The holiday season is best spent with loved ones. Whether you’re a student returning home from school or you’re traveling to visit friends and family you haven’t seen in quite some time, the holidays are the perfect time to be with those you love. And what better way to spend quality time with those you care about than enjoying a delicious meal? Two of our Fresh Ideas teammates share their favorite holiday recipes as well as what they’re most thankful for this holiday season.
Located in the region of Kainuu in Finland, Vuokatti Sport Resort offers a wide range of services both to active holidaymakers and professional athletes, as well as students. Vuokatti Sport has been a JAMIX Customer already since 1997. The Hotel Director Jani Klemetti has been using JAMIX Systems for over a decade. He has been … Continue reading Vuokatti Sport Manages Food Waste and Costs with JAMIX System → The post Vuokatti Sport Manages Food Waste and Costs with JAMIX System appea
Stainless steel tables are the industry standard for commercial kitchen prep tables. A stainless steel prep table is easy to clean and tough enough to handle direct contact with hot pots. No professional kitchen is complete without stainless steel tables, and many home kitchens can also benefit from their addition. When choosing stainless steel tables, you must understand a little about stainless steel grades, finishes, gauges, and table features.
Electric Panini Grill Most chefs seem to have strong opinions about using gas or electric appliances. Yes, and electric Panini Grill is a no brainer. The local utility rates used to be a big factor in choosing the type electric or gas equipment. Another is the large capital investment in a Hood. The Restaurant Warehouse prefers gas equipment , but we understand that some restaurant start-ups don’t have the luxury of gas equipment.
Even in the dead of winter, a restaurant kitchen can get searingly hot and steamy. That’s just one reason why in addition to the usual required grease hoods, you should also have Type II condensate hoods in your commercial kitchen. Commercial kitchen appliances create a large amount of steam and heat which can greatly increase ambient temperatures in confined kitchen spaces.
Located in the region of Kainuu in Finland, Vuokatti Sport Resort offers a wide range of services both to active holidaymakers and professional athletes, as well as students. Vuokatti Sport has been a JAMIX Customer already since 1997. The Hotel Director Jani Klemetti has been using JAMIX Systems for over a decade. He has been … Continue reading Vuokatti Sport Manages Food Waste and Costs with JAMIX System → The post Vuokatti Sport Manages Food Waste and Costs with JAMIX System appea
Dough-cutting tools come in a dizzying array of shapes and sizes, from doughnut and biscuit cutters to calzone presses and pasta wheel cutters. We’ll explore some of the best pastry cutters on the market and why you need them in your kitchen. What is a Pastry Cutter? A pastry cutter is any utensil used to mix butter or other fats into flour to form a pastry dough.
In this episode, Tracy sits down with Stephanie Beatie of Scottish Event Campus and Rory Archibald of Visit Scotland to talk about food and beverage and how to create safe, sustainable, and inclusive events in Scotland and in general. Listen to get great ideas on how they manage and promote their practices. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.
Produce Safety Technicians are a completely free resource to provide education and technical assistance at your convenience. Technicians can administer a Produce Safety Risk Assessment, help you develop a Farm Food Safety Plan, and describe the expectations and the process of a Produce Safety Inspection, all with complete confidentiality. In this episode, Produce Safety Technicians Micah Hutchison and Patrick Gordon interview Jeremiah Palmer with Rennhack Orchards about his experience working wi
I have been thinking it has been some time since I dug into a Naughty or Nice list. Here is one we at Food Safety News put together (with input from readers) in 2009. Reading these brings back a lot of memories, both good and bad. Shoot me an email at bmarler@marlerclark.com with your thoughts on who should be on this year’s list. After much thought and consideration, here was the Food Safety News Naughty list for 2009: NAUGHTY : Stewart Parnell, President of Peanut Corporation of America, for
In this episode, Tracy sits down with Stephanie Beatie of Scottish Event Campus and Rory Archibald of Visit Scotland to talk about food and beverage and how to create safe, sustainable, and inclusive events in Scotland and in general. Listen to get great ideas on how they manage and promote their practices. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.
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