Food Management
NOVEMBER 14, 2024
At New Jersey’s Montclair State University, and several other campuses, a system of contactless food lockers located at a dining/residence hall provides items from a ghost kitchen featuring Chick N Bap, Jersey Mike's and more.
Modern Restaurant Management
NOVEMBER 12, 2024
In a time where restaurants are challenged by rising costs and labor constraints, the rise in severe weather adds another challenge that owners and managers must plan and solve for to protect people and assets. 2024 disasters like Hurricanes Helene and Milton are strong examples of how catastrophic weather can be, leaving businesses devastated and communities with billions in damages.
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Restobiz
NOVEMBER 15, 2024
By Madan Kanala In the fast-paced world of restaurant management, technology is evolving to meet the industry’s complex demands. Many restaurants already use IoT (Internet of Things) systems to improve operations, but AIoT (Artificial Intelligence of Things) is a newer advancement that takes things a step further. By combining AI with IoT, restaurants can gather […] The post How AIoT systems differ from IoT systems for restaurants appeared first on Restobiz.
Food Safety Tech
NOVEMBER 15, 2024
Honey is a key component in many households, valued for its health benefits, antibacterial, and antioxidant properties. However, its premium price point and resource-intensive production has led to the rise of honey fraud – the intentional adulteration of honey. This poses a significant challenge to the global honey industry by impacting beekeepers’ livelihoods, who cannot compete with cheaper adulterated alternatives, and damaging consumer trust.
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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.
the CAMBRO blog
NOVEMBER 13, 2024
In catering, keeping food at the right temperature isn’t just about taste; it’s about safety. A well-executed event requires seamless temperature control, ensuring dishes stay piping hot and cold items remain refreshingly cool. This is where Cambro’s insulated transport solutions come into play, allowing caterers to manage diverse menu items in any environment confidently.
Modern Restaurant Management
NOVEMBER 13, 2024
The demise of cash payments might be exaggerated as 90 percent of people select cash as their most widely used payment method and 89 percent consider the ability to pay in cash as important for their customer satisfaction, according to Why Won't Cash Just Die??? , a research report from PayComplete. Among the highlights: More than two-thirds (69 percent) sayd they always have cash on them.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Food Management
NOVEMBER 12, 2024
The winning dish from the culinary competition was a pan-seared Coulotte steak, served with a garbanzo bean pupusa.
Penn State Food Safety Blog
NOVEMBER 15, 2024
A recent articles points out the high number of botulism cases in Europe. You may remember the recent botulism outbreak associated with pesto served by a restaurant in France where 5 people were affected. According to the article, "In 2023, 112 cases of botulism were reported in Europe, with Italy registering the highest number, followed by France, Spain, Romania, and Germany.
Modern Restaurant Management
NOVEMBER 14, 2024
With 59 percent of customers hanging up after calling in and waiting for a minute or less, according to Linga, restaurants are missing out on a lot of business. The average restaurant operating a sit-down dining experience can miss 15-30 percent of incoming calls on average, with that number possibly being even higher during busy hours. The most common asks are to make a reservation, ask a Frequently-Asked-Question (e.g., menu, hours, etc.), or place an order (for take out).
Food Safety Guru
NOVEMBER 11, 2024
It is time to prepare for the new recycling waste legislation coming into effect in England on 31st March 2025 The new legislation will require businesses in England to separate their dry recycling and food waste from their general waste. This is part of the UK governments initiative to standardise waste practices under the Environmental Act (2021).
Food Safety Tech
NOVEMBER 15, 2024
Robotics technology has been a staple of certain manufacturing subsectors (automotive, aerospace, etc) since the 1950s, far longer than most people think. Food and beverage manufacturing isn’t a subsector most of the general public would associate with robotics. However, robotics are widely used in the largest food manufacturing facilities worldwide, in a variety of use cases.
Food Management
NOVEMBER 15, 2024
FoodService Director’s 2024 State of Healthcare survey responses indicated that some operators see sustainability as one of the biggest trends in the healthcare dining industry right now.
Modern Restaurant Management
NOVEMBER 11, 2024
Imagine this: It’s the year 2035. You walk into your favorite restaurant, but there’s no human host to greet you at the door. Instead, you're welcomed by Tao, a sleek robot host programmed to seat you efficiently based on your preferences, even remembering your favorite booth from past visits. You take your seat at a table embedded with a touchscreen menu.
Food Safety Magazine
NOVEMBER 11, 2024
In this episode of Food Safety Matters , we speak to Johanna Velez, Vice President of Quality Assurance for Monin Americas, about how she encourages modernization, solves non-conformances, upholds an “Excellent” food safety rating, and reinforces a culture of continuous improvement and collaboration. Bob Ferguson also discusses his latest “Food Safety Insights” column on processors' adoption of testing technologies at the international level.
Foodservice Equipment Reports
NOVEMBER 12, 2024
Qdoba, which calls itself America’s No. 2 restaurant brand in the Mexican fast-casual category, ended its fiscal year on a high note. Along with continuing positive same-store sales and investments in store remodels and upgrades, the company had 22 new franchise signings nationwide.
Food Management
NOVEMBER 13, 2024
Croissant dough plus leftover turkey plus lingonberries and brie equals a new holiday menu classic recipe from General Mills Foodservice's Chefs of the Mills, perfect for a small plate or brunch.
Modern Restaurant Management
NOVEMBER 14, 2024
The restaurant industry is a hotbed for bacteria, with the potential for contamination lurking around every corner. From the moment a customer steps through the door to the time they leave, they are exposed to a myriad of germs. While stringent cleaning protocols are in place, the constant flow of patrons presents a unique challenge for maintaining a sanitary environment.
Food Safety Tech
NOVEMBER 15, 2024
The food industry faces increasing customer demand on top of snowballing regulatory concerns, and many are calling for automation to overcome these obstacles. Automation technologies reinforce food safety practices from processing to packaging by revamping sanitation, quality control, and more. To begin leveraging automation for food safety in your sector today, the most important areas to focus on are automated monitoring systems, growing AI/ML capabilities, and exceeding regulatory compliance.
Sculpture Hospitality
NOVEMBER 12, 2024
Learn how to calculate your average restaurant food cost per month, improve your food cost percentage, and boost profitability with effective strategies.
Food Management
NOVEMBER 13, 2024
The day after your organization’s Thanksgiving meal can be an opportunity to use surplus turkey meat on crispy tostones with mojo sauce, turkey necks for deep, rich gumbo and even pumpkin pie can become an outrageously fun milkshake.
Modern Restaurant Management
NOVEMBER 13, 2024
Drinksgiving aka Blackout Wednesday has become the lead-in to the holiday season. While there is an opportunity for restaurant operators to reap the benefits of increased alcohol sales, they must pay attention to the potential liability. States such as Pennsylvania and North Carolina enacted new laws earlier this year that allow their restaurant owners to serve alcohol for longer periods of time.
Thomas Cuisine
NOVEMBER 14, 2024
In an innovative approach to healthcare education, Touro College of Osteopathic Medicine Montana has launched the Farm to Clinician Culinary Medicine Program—a course designed to deepen students’ understanding of nutrition’s role in patient health. This initiative is a collaborative effort between Touro COM Montana, Montana State University , Thomas Cuisine, and Benefis Health System.
Penn State Food Safety Blog
NOVEMBER 15, 2024
FDA provided an update on the E.coli STEC linked to onions served on fast food chain hamburgers. There are now 104 cases with 34 hospitalizations and one death. That is over 15 more cases from the last update on October 30. FDA provided this about the investigation - "At this time, one FDA sample of recalled onions has tested positive for E. coli, but it is a non-O157:H7 Shiga toxin-producing E. coli (STEC) and does not match the outbreak strain or any other clinical illnesses.
Food Management
NOVEMBER 12, 2024
Cheesecake with a twist is the vibe in this dessert from Ricky Webster and the California Milk Advisory Board, designed to highlight mozzarella and seasonal fruit, much like a caprese does at the peak of tomato season. Fresh berries, stone fruit, poached rhubarb or pears would all work well.
Modern Restaurant Management
NOVEMBER 14, 2024
Despite 93 percent of QSR operators indicating they raised prices in 2024, nearly two-thirds (64 percent) reported increased traffic across all dayparts, according to TransUnion’s QSR Industry Report: Bridging the Affordability and Profitability Gap. More than two-thirds (67 percent) that “significantly increased” value-driven messaging saw an extremely positive effect on customer traffic, while only 53 percent of those who raised prices but only “somewhat increased”
Foodservice Equipment Reports
NOVEMBER 15, 2024
Addison-Ill.-based Parts Town Unlimited has appointed Chris Dacey as its chief strategy and operations officer. In this role, he will lead strategic planning, operations, IT and the project management office for the foodservice equipment parts distributor. Dacey hails from Berkshire Partners—Parts Town’s lead private equity sponsor since 2016—where he served as operating partner for 13 years.
Penn State Food Safety Blog
NOVEMBER 15, 2024
This is an interesting case where a lawsuit was filed against Kraft Heinz on 'no preservative claim'. Being scientifically right may not be good enough. [link] Kraft Heinz ordered to face Mac & Cheese lawsuit over ‘no preservatives’ label By Reuters Published Nov. 14, 2024, 2:26 p.m. ET A federal judge said Kraft Heinz must face a proposed nationwide class action alleging that it defrauded consumers by claiming its Kraft macaroni and cheese, one of its best-known products, contains no artifi
Food Management
NOVEMBER 12, 2024
Also in this week’s K-12 legislative update: Boise State’s subgrant program aimed at strengthening procurement for school meals is also open for applications.
Modern Restaurant Management
NOVEMBER 15, 2024
Setting a new brand standard, Marco's Pizza recently unveiled a store redesign beginning in the Boise market at corporate-owned store. “Our new store design marks a pivotal moment in our brand’s evolution, serving as a cornerstone for our growth and the next chapter of our journey,” said Tony Libardi, Co-CEO & President of Marco’s Pizza. “This redesign is not just about aesthetics; it’s about enhancing the customer experience, improving operational eff
Hospitality Net
NOVEMBER 14, 2024
After months of constructive dialogue with the European Commission, other stakeholders and intense efforts of teams across our business, we reached a major milestone today: our compliance with the requirements under the Digital Markets Act (DMA).
Penn State Food Safety Blog
NOVEMBER 15, 2024
Yu Shang Food, Inc, a Spartanburg, SC, establishment, is recalling approximately 4,589 pounds of ready-to-eat (RTE) meat and poultry products that may be adulterated with Listeria monocytogenes. The ready-to-eat meat and poultry items were produced from October 21 to October 27, 2024. These products have “used by” dates ranging from 21-AUG-2025 through 27-AUG-2025.
Food Management
NOVEMBER 14, 2024
The university has ushered in a variety of new changes over the past year to make sure it stays up to date on what students want from campus dining.
Fast Casual
NOVEMBER 12, 2024
AI has taken the world by storm, and it has transformed numerous aspects of customer experience across restaurant, QSR, and self-service contexts, including drive-thru ordering and kiosks.
Hospitality Net
NOVEMBER 14, 2024
WATG, the preeminent leader in integrated luxury hospitality design since 1945, spotlights five emerging trends that will shape Asia Pacific’s hospitality industry in 2025 and beyond.
Penn State Food Safety Blog
NOVEMBER 13, 2024
Gilster-Mary Lee, 520 Old St. Mary’s Road, of Perryville, Missouri, is voluntarily recalling two lots of Bowl & Basket Onion Soup Mix, UPC 41190-08394 at the consumer level because it may contain undeclared egg. Gilster-Mary Lee Corp. became aware of the mispackaging after receiving a customer complaint. No illnesses have been reported to date in connection with this coating mix.
Food Management
NOVEMBER 14, 2024
Catch up on industry news that you may have missed this week with 5 Things with FSD.
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