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.
Restobiz
NOVEMBER 11, 2024
By Jessica Brill Today’s competitive marketplace is filled with so many loyalty apps, how can restaurant operators stand out amid continued increased inflation, rising guest expectations, and evolving dining habits? Studies show that adding a loyalty program increases visits and customer spending by 30 per cent, and that’s why restaurateurs must develop a strategy to […] The post Looking at loyalty and building genuine customer connection appeared first on Restobiz.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
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 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.
Advertisement
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.
.png)
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.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
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”
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).
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.
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.
.png)
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).
Foodservice Equipment Reports
NOVEMBER 13, 2024
TurboChef and CookTek have welcomed Brett Freifeld to the role of vice president of culinary. He will be based at the manufacturers’ headquarters in Carrollton, Texas. Freifeld, a Culinary Institute of America honors graduate, brings decades of expertise and passion to the industry. He began his career in Florida, refining his craft at upscale restaurants, hotels and country clubs.
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.
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.
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.
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.
Food Management
NOVEMBER 12, 2024
The winning dish from the culinary competition was a pan-seared Coulotte steak, served with a garbanzo bean pupusa.
Food Safety Magazine
NOVEMBER 13, 2024
The number of patients reported in the ongoing Escherichia coli outbreak linked to onions served at McDonald’s restaurants has grown to 104 people across 14 states. A patient has recently been reported in North Carolina.
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.
Hospitality Net
NOVEMBER 11, 2024
As the hotel industry becomes increasingly digital, payment facilitation is evolving into a critical area of focus. Hotels face numerous challenges, from managing payment timing to ensuring a seamless guest experience while balancing costs and risk. Hoteliers are increasingly optin to integrate a payments platform directly into the hotel’s Property Management System (PMS).
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.
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.
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
Cvent CONNECT Europe, one of the region’s largest meetings, events and hospitality technology conferences, hosted by Cvent, brought together thousands of industry professionals both in-person in London and online last week for three days of networking, education and hands-on technology training. Cvent CEO and Founder, Reggie Aggarwal, opened the conference with a keynote reflecting on Cvent’s 25-year journey and what the milestone meant for its fast-growing European customer base and the industr
Food Management
NOVEMBER 11, 2024
Crispy bread and succulent shrimp team up for a touchdown in flavor in this savory game-day recipe by Executive Chef Alejandro Najar of the Butcher's Cellar.
Food Safety Magazine
NOVEMBER 11, 2024
A recent study of salmon sold at Seattle, Washington grocery stores and sushi restaurants found 18 percent of samples to be mislabeled overall, with one-third of “wild-caught” salmon sold at sushi establishments being mislabeled.
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.
Hospitality Net
NOVEMBER 14, 2024
Set to debut in early 2025 as part of The Unbound Collection by Hyatt, this story-worthy hotel serves as the second Hotel La Compañia property to open in the La Compañia Hotels & Resorts portfolio.
Food Management
NOVEMBER 13, 2024
Miami's "don of dessert" and Fireman Derek's Bake Shop founder Derek Kaplan has a "waste-not" view of leftover slices of pumpkin, apple or pecan pie: "No problem," he says. "You've got the star ingredient to make the bake shop's signature Pie Shake, a delicious treat to enjoy post-holiday and use up those leftover slices of pie.
Fast Casual
NOVEMBER 11, 2024
In this episode of the Restaurant Operator Podcast, host Mandy Detwiler, editor of Pizza Marketplace and QSRweb, talks to Rush Bowls founder Andrew Pudalov, who started out in finance before trading dollar signs for menu items.
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.
Expert insights. Personalized for you.
233 
Let's personalize your content