Modern Restaurant Management

DECEMBER 26, 2024

The restaurant experience has quickly become a digital landscape. With cashless transactions and delivery services becoming the norm, diners are enjoying faster, more streamlined dining journeys. But this technology adoption has also introduced new cybersecurity vulnerabilities. In 2025 and beyond, restaurant executives should be on the lookout for increasing point-of-sale (POS) systems attacks, AI-powered social engineering tactics, and greater supply chain cyber vulnerabilities.

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Food Management

DECEMBER 2, 2024

A Master of Social Work student teamed up with the university’s dining team to prepare Sadza Nemuriwo Unenyama, a Zimbabwean recipe featuring beef stew, cornmeal and collard greens.

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Recipes 264

Bill Marler

FEBRUARY 16, 2024

Here we go again: Organic Pastures Dairy Company (OPDC) & Raw Farm Recalls and Outbreaks 2006-202 4 Started OPDC in 2000 – Changed name to Raw Farm LLC in 2020 I will always remember this kid I represented in the 2006 E. coli Outbreak: Organic Pastures Dairy Company Recalls and Outbreaks : September 2006 Raw Milk E.coli Outbreak: 6 ill/2 HUS September 2007 Raw Cream Listeria Recall December 2007 Raw Milk Campylobacter Outbreak: 8 ill September 2008 Raw Cream Campylobacter Recall

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Hospitality Hospitality 282

Restobiz

FEBRUARY 21, 2024

By Charli Tanner Everyone is feeling the financial pinch, and with restaurants facing rising food, utility, and labour costs, they are keeping a close eye on their profit margins. Reports at the end of 2023 revealed that rising costs meant one-third of Canadian restaurants were operating at a loss, highlighting the need for reducing expenses […] The post Top tips for minimizing restaurant expenses appeared first on Restobiz.

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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

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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Food Management

NOVEMBER 25, 2024

The Sodexo team was able to grow guest counts at the concept by over 50% over the past year.

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Food Management

NOVEMBER 12, 2024

The winning dish from the culinary competition was a pan-seared Coulotte steak, served with a garbanzo bean pupusa.

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Chef 264

Bill Marler

MARCH 8, 2024

Summary On October 3, 2023, the Tennessee Department of Health (TDH) Northeast Regional Office was notified of two cases of Shiga toxin-producing Escherichia coli (STEC). Over the next two weeks a total of ninepatients with STEC infections were reported, seven (78%) were hospitalized, and four (44%) developed hemolytic uremic syndrome (HUS), a type of kidney failure.

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K-12 Food Safety Hospitality Hospitality 280

Bill Marler

MARCH 6, 2024

What is the problem? Through product testing, the FDA has determined that the ground cinnamon products listed in the table below contain elevated levels of lead and that prolonged exposure to these products may be unsafe. The FDA is advising consumers to throw away and not to buy these ground cinnamon products. The FDA has recommended that the firms voluntarily recall these products, with the exception of the MTCI cinnamon.

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FDA Nutrition 276

Food Management

DECEMBER 11, 2024

The Chartwells K12 team aims to offer students familiar favorites as well as dishes that push them to try something new.

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Food Management

OCTOBER 22, 2024

Crumbl cookies, matcha and “girl dinner” are red hot this year, according to peer-to-peer transactions on the payment app.

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Modern Restaurant Management

NOVEMBER 27, 2024

It's beginning to look like a festive holiday season at workplaces as office party attendance and budgets are rising, according to ezCater's first-ever Workplace Holiday Party Trends Report , which reveals emerging trends and insights from 1,600+ employees and decision-makers nationwide. Kaushik Subramanian, Chief Revenue Officer at ezCater, told Modern Restaurant Management (MRM) magazine that the report allows restaurants to predict seasonal trends and prepare their offerings as workpl

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Food Management

DECEMBER 2, 2024

Over the past few years, the nutrition team at ones of Minnesota's largest school districts has reworked its breakfast offerings to include more protein-heavy menu items made in-house.

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Nutrition 246

Food Management

NOVEMBER 4, 2024

Ryan Hickey, a Sodexo executive chef at the University of Vermont, is the U.S. finalist for Sodexo’s Cook for Change competition. Here’s a look at what inspired his winning dish and how he considers sustainability in the kitchen.

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Chef 251

Food Management

NOVEMBER 1, 2024

Starting in the 2027-28 school year, families who qualify for free or reduced meals will no longer have to pay junk fees when adding money to their child’s meal account.

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Food Management

NOVEMBER 19, 2024

The Pennsylvania-based foodservice provider has launched Allergy 411, a five-point food safety program aimed at creating a safe dining experience for all diners.

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Food Safety 244

Restobiz

MARCH 27, 2024

By Madan Kanala In recent years, the landscape of multi-unit food service operations has been plagued by financial volatility. Despite a resurgence in consumer dining habits post-pandemic, these businesses continue to encounter unique hurdles. Escalating food and beverage inventory costs pose significant operational challenges in the kitchen, exacerbating thin profit margins amidst persistent battles against […] The post Choosing kitchen equipment for enhanced operational efficiency appear

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Kitchen Equipment Food and Beverage Food and Beverage Inventory 264

Food Management

DECEMBER 11, 2024

Kevin Kebea, senior director of menu enablement and strategy for the foodservice provider, joins us for this episode of Onsite with FSD to discuss findings from a recent series of menu interventions, developed in partnership with Drexel Food Lab.

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Food Management

NOVEMBER 19, 2024

The program, which is being provided by nonprofits the Chef Ann Foundation and the Park Foundation, has helped six Tompkins County school districts increase their scratch cooking from about 53% to 67% over the past year.

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Chef 241

Food Management

OCTOBER 30, 2024

On the latest episode of Onsite with FSD, Dr. Milton McGowian and Rosemary Aho share the latest tech trends happening in senior living dining and their tips for successfully implementing technology at senior living operations.

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Senior Living 244

Restobiz

DECEMBER 23, 2024

By Sander Meijers Running a high-volume restaurant is no small feat. The number of orders, diverse customer preferences, and the need for impeccable service can create a whirlwind of challenges. Despite the economic pressures induced by recent inflation and reduced customer spending, the question arises, how are some establishments soaring while others falter?

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Customer Experience 224

Modern Restaurant Management

NOVEMBER 20, 2024

Long after the restaurant industry felt the most significant impacts of the pandemic, echoes still reverberate in the form of workforce realities and operational challenges. After millions left the industry in 2020, restaurants responded by increasing wages and leaning into incentives to attract employees back. This adaptability allowed the industry to come back even stronger, but to this day, the struggle to attract and retain a stable workforce remains.

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Restaurant Management Restaurant Manager 190

Restobiz

SEPTEMBER 17, 2024

In recent years, LTOs have become an important tool for operators to drive traffic and boost loyalty. Shifts in customer spending, evolving guest preferences, and increased competition have had many restaurants looking for creative ways to attract and retain visitors. As operators work to increase loyalty and repeat visits, LTOs can be an effective way […] The post Leveraging LTOs and loyalty for higher restaurant revenues appeared first on Restobiz.

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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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Restaurant Management Restaurant Manager 187

Restobiz

DECEMBER 13, 2024

By Raymond Pan As 2025 approaches, the global food and beverage industry stands at a daunting crossroads on the quest for greater profitability and sustainable growth. Evolving consumer preferences, dwindling foot traffic, and soaring costs have created a landscape fraught with challenges yet brimming with potential. For FSR and QSR operators, thriving in todays unpredictable […] The post Robotics and customer-centric tech will empower restaurants in 2025 appeared first on Restobiz.

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Food and Beverage Food and Beverage Customer Experience 232

Bill Marler

MARCH 2, 2024

According to the Centers for Disease Control and Prevention, there are now 468 patients spread across 44 states. The FDA has confirmed that lead chromate is the source of lead and chromium in cinnamon applesauce marketed for children and imported from Ecuador. Leaders at the FDA continue to believe the contamination was intentional. The Food and Drug Administration had already confirmed that applesauce samples had as much as 2,000 times the amount of lead considered safe.

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Food Management

NOVEMBER 25, 2024

Chartwells Higher Ed, which runs foodservice for the university, recently hosted a Teaching Kitchen led by Senior Executive Chef Chad McDonald.

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Chef 235

Bill Marler

JANUARY 6, 2024

Parents are understandably angry at a company – someone in the cinnamon supply chain – would intentionally add significant about of dangerous metals that would eventually end up in the bodies of U.S. children. As I said to the USA Today – Yesterday: “I have never seen chromium being found in foods before, but we have also never seen these high of levels of lead either,” food safety lawyer Bill Marler told USA TODAY.

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FDA Food Safety 256

Food Management

DECEMBER 16, 2024

Healthcare foodservice provider Morrison Healthcare has worked with ChefWorks to launch a sustainable chef coat made from upcycled plastic bottles.

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Chef 227

Food Management

NOVEMBER 6, 2024

A new report by the Food Research Center (FRAC) reveals that after school-meal participation has risen, but is still not back to pre-pandemic levels.

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