Modern Restaurant Management

MAY 1, 2024

Restaurants are complex businesses with many moving parts. Yet all of these parts must work together in harmony for the customer to leave the restaurant feeling satisfied, with their only hunger being to return for another visit. Unfortunately, the restaurant industry is notoriously known for being cliquish, and these cliques may not be as innocent and harmless as they may seem.

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Customer Experience Inventory Management Inventory Restaurant Manager 197

Food + Tech Connect

MAY 1, 2024

Image Credit: Green Queen 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. Foxtrot Market, once a promising venture, has abruptly ceased operations, filing for Chapter 7 Bankruptcy. The merger with Dom’s, intended to bolster its financial standing, instead proved detrimental.

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Chef Ann Foundation

MAY 3, 2024

We recently met with Richie Wilim, one of the first Healthy School Food Pathway Fellowship graduates, to learn more about an important career milestone: his first director position. Their conversation has been edited for clarity and length.

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Sculpture Hospitality

APRIL 30, 2024

Effective inventory management is the backbone of a successful restaurant operation. As profit margins in the hospitality industry can be razor-thin, ensuring control over food inventory is paramount for financial sustainability and operational efficiency.

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Food Inventory Inventory Inventory Management Hospitality 123

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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 30, 2024

Limited Time Offerings (LTOs) have been a staple of the restaurant industry, although their very nature is short-lived. For consumers, LTOs often bring to mind seasonal offerings that have become synonymous with specific times of the year. For restaurants, LTOs create new avenues to connect with customers and generate opportunities for chefs to expand offerings.

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Chef 197

Hospitality Net

MAY 3, 2024

Is the “hush workcation” the new vacation trend? Nearly a third of Americans admitted they’ve worked remotely on vacation without telling their bosses.

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Hospitality Hospitality 130

Foodservice Equipment Reports

MAY 1, 2024

When the time came to renovate Potawatomi Hotel & Casino’s vast third floor, operators at the Milwaukee-based casino knew food and beverage offerings would be just as critical as the new gaming areas. The 125,500-square-foot floor included a former restaurant space, a partially functioning food court for employee dining and a spacious area for bingo.

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Food and Beverage Food and Beverage Kitchen Design 111

Modern Restaurant Management

MAY 1, 2024

Restaurant brands need to pay attention to evolving media consumptions in order to better engage with potential customers, according to results of a year-long study conducted by Digital Turbine in collaboration with Qrious Insight. While 91 percent of people use social media, the report finds that, among QSR brand consumers, nearly four in ten social users actually spend more time playing mobile games than they do on social media.

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Inventory Restaurant Manager Restaurant Management 180

Food Safety Magazine

MAY 1, 2024

The UK Food Standards Agency (FSA) has granted its first positive safety assessment under novel foods regulations to a cannabidiol (CBD) product intended for use as a novel food supplement.

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Food Regulations 116

FoodService Director

MAY 2, 2024

From day-to-day dining to Diwali, Chef Rajeev Patgaonkar, CEC, AAC, HGT, has forged a culinary path that’s allowed a generation at Michigan State University to experience the truly fascinating flavors of Indian cuisine and given Indian students and faculty at taste of home.

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Chef 105

Foodservice Equipment Reports

MAY 1, 2024

The acts of making and breaking bread span many cultures and generations. Croatia-based Boogie Lab put a modern twist on the acts, however, adding artificial intelligence technology to its sourdough fermentation process and, in turn, making artisanal bread more accessible.

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Food Preparation 105

Modern Restaurant Management

MAY 3, 2024

Keeping health and wellness top of mind, consumers are increasingly choosing mocktails and other non-alcoholic drinks at restaurants and at home. In fact, the market for non-alcoholic alternatives has seen consistent double-digit growth over the last five years and exceeded half a billion dollars in 2023, according to NielsenIQ. Celebrities such as Katy Perry, Blake Lively, Kylie Minogue and Bella Hadid are helping to boost the booze-free band wagon by launching non-alcoholic beverages.

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Food and Beverage Food and Beverage Purchasing 149

Food Safety Magazine

APRIL 30, 2024

Social media platforms like Instagram and TikTok have positively affected the food safety landscape by raising awareness of best practices and helping to identify outbreaks, but at the same time, social media has also served as a vehicle for food safety misinformation.

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Food Safety 116

Food Safety Tech

APRIL 30, 2024

In the food production industry, being efficient is not just a goal, it is essential for success. Operations that produce top-quality products at the lowest costs come out on top. One key to staying efficient is cross training production workers and making sure they’re skilled in operating various machines. This way, anyone can step in to keep things running smoothly, avoiding costly delays.

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Equipment Maintenance 106

Foodservice Equipment Reports

MAY 1, 2024

One of my favorite parts of the year comes when the Kitchen Innovations Award recipients take the stage at the National Restaurant Association Show in May. The showroom marks a convenient place to find the latest equipment for foodservice facilities. For highlights of this year’s program, I visited with Lenny Condenzio, CEO of Ricca Design Studios.

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Modern Restaurant Management

MAY 3, 2024

Ever-popular coffee is also proving to be an uber versatile ingredient for restaurants, bars and coffeehouses. More than half of North America’s 50 Best Bars have coffee cocktails on their signature menus, according to bar inventory resource, Backbar. According to a recent survey , one in four Americans like to drink espresso martinis, and in 2024, the cocktail trend remains strong, having experienced a 50 percent growth over the preceding 12 months.

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Food Safety Magazine

APRIL 30, 2024

The Food and Agriculture Organization of the United Nations (FAO) has announced the launch of the Reduce the Need for Antimicrobials on Farms for Sustainable Agrifood Systems Transformation (RENOFARM) initiative, a global 10-year effort to mitigate the growing public health threat that is antimicrobial resistance (AMR).

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FoodService Director

MAY 2, 2024

At Bryan Medical Center, Khan is leading a team that puts the “care” in healthcare dining, and the flavor, too. By educating the community, he’s making big strides, one healthy recipe at a time.

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Chef Recipes 101

Foodservice Equipment Reports

MAY 1, 2024

When it comes to foodservice equipment, undercounter dishwashers play the classic supporting role. They may never take center stage—like an oven, a broiler or even a blender—but they help an operation’s overall performance shine. Tucked under a counter, these machines are understated equipment, even compared to conveyor or door-type dishwashers.

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Modern Restaurant Management

MAY 2, 2024

When it comes to designing restaurants, creating spaces that rise above mere aesthetics requires a deep understanding of the guests who will be a part of the experience. Beyond the surface-level elements such as décor and spatial layout, as architects and designers we must acknowledge the significance of catering to the diverse preferences of each restaurant’s clientele.

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Catering Catering 88

MSU Agrifood Safety Produce Bites

MAY 1, 2024

The FSMA Produce Safety Rule does not give specifics on establishing no-harvest buffer zones, and it can be difficult for growers to determine the size of a no-harvest buffer zone when they find poop in the field. Laurel Dunn, assistant professor and food safety extension specialist at the University of Georgia, and Shirley Micallef, professor in the Department of Plant Science and Landscape Architecture & Center for Food Safety and Security Systems at the University of Maryland, have conduc

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Food Safety 98

Hospitality Net

APRIL 30, 2024

The demographics of hospitality consumers are changing; millennials, Gen Z and Gen Alpha are now a predominant audience. These new audiences bring new guest expectations, from digitalised experiences and convenience to social consciousness. While the hospitality industry is already experiencing a significant digital adaptation to improve guest experiences through digital solutions and software, there are still many more strategies that businesses can adopt to meet the new guest demands.

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Hospitality Hospitality 98

Foodservice Equipment Reports

MAY 3, 2024

TAKKT Foodservices has appointed Keith Kelly as its division president. TAKKT Foodservices, ranking No. 10 in FER’s 2024 Top Dealer Report, includes the Hubert Co. and Central Restaurant Products, which merged in 2023. Kelly, an experienced FE&S executive, comes from Diversified Foodservice Supply, where he served as chief development officer, playing a role in the company’s M&A strategy.

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Fast Casual

APRIL 30, 2024

Since being acquired last year by FSC Franchise Co., the parent company of Beef 'O' Brady's and The Brass Tap, Newk's Eater is developing a more cost-effective footprint and upgrading its menu.

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Penn State Food Safety Blog

MAY 3, 2024

Cargill Meat Solutions, a Hazleton, Pa., establishment, is recalling approximately 16,243 pounds of raw ground beef products that may be contaminated with E. coli O157:H7. The establishment reported the issue to FSIS after they identified that previously segregated product had been inadvertently utilized in the production of ground beef. These items were shipped to Walmart retail locations nationwide.

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Hospitality Net

MAY 3, 2024

Hotel Managers have one of the most challenging yet rewarding jobs in hospitality, and that’s why the job is not for the faint-hearted. The role attracts those who have high ambition, a passion for service, and are natural-born leaders. A career in hotels can be exciting, luxurious, and lead you to travel the world. Whether you work in a boutique hotel or a multinational chain, the day-to-day challenges can be similar.

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Hospitality Hospitality 98

Foodservice Equipment Reports

MAY 1, 2024

Warmer temperatures and blooming flowers mean spring has arrived and with it, our annual FER Top Dealers Report and preview of the National Restaurant Association Show. You’ll find both features in our May/June issue, and they mark two important topics. Dealers play a crucial role in the FE&S supply chain.

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Fast Casual

APRIL 29, 2024

Neely Woodson Powell, founder of the Charleston Shoe Company, will be a keynote speaker at the upcoming ICX Summit taking place Sept. 9-11 in Charlotte, North Carolina.

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FoodService Director

APRIL 29, 2024

The summit, which is part of the USDA’s and Action for Healthy Kids’ Healthy Meals Incentives, allowed operators from small and rural districts to connect and find ways to improve their programs.

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Hospitality Net

APRIL 29, 2024

This DOCUMENT outlines challenges CIOs and CTOs face when approached by tech vendors, highlighting communication issues that lead to frustration. It provides DOs and DON’Ts to help tech sellers effectively engage with decision-makers. This advice is backed by Martin’s 35 years of International experience, where he managed tech deployment across hotels in the APAC region.

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Hospitality Hospitality 98