Bill Marler
MAY 12, 2021
9 sick in Snohomish and King counties. All under the age of 15, except one woman in her 20’s. Question: what food items are consumed by kids as young as 1 and someone in their 20’s? The Snohomish Health District announced Tuesday evening that it has identified two cases of Shiga toxin-producing E. coli (STEC) in Snohomish County residents.
Modern Restaurant Management
JULY 29, 2021
Running a restaurant today is a challenging undertaking. Some challenges, like crowded and highly competitive markets and shifting consumer demands, have always been relevant to restaurant owners. Now, as restaurants embrace new technologies, there’s another threat to consider: cybercrime. Cybercriminals are a growing threat to virtually every industry.
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Bill Marler
AUGUST 27, 2021
Jackson County Public Health is investigating an unusually high number of Shiga toxin- producing Escherichia coli (STEC) cases. Since August 1, 2021, 14 cases have been reported to Jackson County, and 10 (71%) of these cases have been hospitalized. Urgent Flash Report_Shiga-toxigenic Escherichia coli_8.22.21. .
Bill Marler
MARCH 15, 2021
Pre-COVID, I spent at least 5-6 days of any month somewhere in the world preaching the gospel of “why it is a bad idea to Poison your customer.” There are the business reasons – you will likely see a downturn in sales of your leafy green, and I will sue you for millions of dollars on behalf of kids like the below. There is also the moral reason – either of these kids could be your son or daughter or a grandson or grandaughter.
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Bill Marler
JANUARY 24, 2021
Rest in Peace Larry King. I wrote in my blog that in March 2009 I finally made it to the Blakely, Georgia Peanut Corporation of America plant. Despite being scrubbed a bit in the last few months after the announcement of the outbreak, we still found mice and cockroaches in the plant with several spots where the roof had been clearly leaking. Really little question that any company purchasing product from this plant should have been on notice of the risks had they ever taken the time for a quic
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
Bill Marler
JUNE 24, 2021
It was only a matter of time – as commercial marijuana becomes a thing that we would see recalls due to bacterial contamination. We should expect to see the sam in other, especially edible, marijuana products. Multiple Arizona marijuana establishments and dispensaries are initiating a voluntary recall of specific marijuana products due to possible contamination with Salmonella or Aspergillus.
Bill Marler
SEPTEMBER 14, 2021
To protect Canadians from possible health risks, the Canadian Food Inspection Agency (CFIA) is implementing temporary import conditions for romaine lettuce from the Salinas Valley ( Santa Cruz , Santa Clara , San Benito , and Monterey ) in California for the 2021 growing season. Between September 30 and December 31, 2021, importers of romaine lettuce and products containing romaine lettuce from the U.S. are required to provide proof that the product does not originate from counties in Ca
Bill Marler
JUNE 7, 2021
According to the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO), with an estimated 600 million cases of foodborne illnesses annually, unsafe food is a threat to human health and economies, disproportionally affecting vulnerable and marginalized people, especially women and children, populations affected by conflict, and migrants.
Bill Marler
NOVEMBER 2, 2021
I will spare you the list of hepatitis A cases that I have been involved with since 1998 when I represented 30 people exposed in a Seattle, Washington Subway restaurant, including one child who suffered acute liver failure requiring an emergency liver transplant. There have been dozens in the last 23 years, many with tragic consequences. Yet, here we are once again.
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Bill Marler
NOVEMBER 18, 2021
In 2011 I wrote: Last week the USDA Food Safety and Inspection Service (FSIS) announced a recall of ground turkey products due to “possible” Salmonella contamination. According to the press release, “Cargill Meat Solutions Corporation, a Springdale, Ark. establishment, is recalling approximately 36 million pounds of ground turkey products that may be contaminated with a multi-drug resistant strain of Salmonella Heidelberg.”.
Bill Marler
NOVEMBER 9, 2021
This afternoon, the Roanoke City and Alleghany Health Districts (RCAHD) announced that RCAHD has identified a total of 50 confirmed primary cases and 2 secondary cases. There have been at least 31 hospitalizations and unfortunately 3 deaths. RCAHD stresses that hepatitis A is a preventable disease. RCAHD urges everyone to consistently practice good hand washing and to consider getting vaccinated, especially if they fall into a high-risk population.
Modern Restaurant Management
OCTOBER 13, 2021
With profit margins ranging on average from three to nine percent , restaurants are continually looking to keep costs down. How do restaurant operators find efficiencies to minimize costs without degrading quality or service? The industry has since entered recovery mode , but returning to pre-pandemic levels won’t be easy. Consumers have shown interest in returning to restaurants, but it’s a slow march, not a cavalcade.
Modern Restaurant Management
NOVEMBER 8, 2021
The rise in popularity of contactless payments can mean leaner operations, happier staff, and – most importantly – happier customers. Contactless ordering and pay-at-the-table systems had already started gaining a slow-but-steady foothold over the past three years. Then the COVID-19 pandemic happened. That, in turn, forced the acceleration of adoption of contactless ordering and payment options from both the consumer and the restaurant sides of the business.
Modern Restaurant Management
DECEMBER 22, 2021
With the new year just around the corner, many restaurants are deciding how they can enhance their operations going forward. While there is plenty of technology out there to optimize your establishment, one food service trend is becoming a mainstay: Internet of Things. Internet of Things, or IoT for short, lets one digital device communicate with multiple devices over an internet connection without human intervention.
Modern Restaurant Management
SEPTEMBER 1, 2021
After the rollercoaster of the last year and a half, the restaurant industry is moving forward with making upgrades they put off because of the disruption COVID-19 created. The trends the industry had in 2019 toward improved tech stacks, better reporting, and streamlined operations can’t wait any longer, and restaurants are finding the budget to put toward technology again.
Modern Restaurant Management
MARCH 25, 2021
Throughout her career, Ellen Linardi has been driven by the passion to build products that help small businesses hold their own against big companies.That desire fueled the Global Head of Product for Clover and her team to help restaurant owners struggling during the pandemic pivot operations and compete in the now digital-first world. In just three weeks, they created a native solution that allowed Clover restaurant merchants to enable online ordering for delivery or curbside pickup.
Modern Restaurant Management
JULY 27, 2021
Restaurant technology adoption has accelerated throughout the pandemic, shifting digital tools from futuristic nice-to-haves into critical components of day-to-day operations. Adopting in-house technologies became necessary for restaurants to stay open throughout the pandemic, restart operations after temporary closures, and pivot services to maintain revenue while still following enhanced health and safety protocols.
Modern Restaurant Management
FEBRUARY 9, 2021
As we continue to move past the fallout from the pandemic there will be a growing reliance on technology within every aspect of the operation and companies can be ready to take advantage, but they must start now or be left behind. Outside of adapting new technologies to tackle ordering and delivery, one area that is evolving and showing great promise is in the war for talent.
Modern Restaurant Management
NOVEMBER 5, 2021
Food service suppliers have been scrambling to keep pace with fluctuating demand in a supply chain that has been anything but predictable since 2020. Total restaurant industry sales in the U.S. hit an all-time low of $30 billion in April 2020. Since then, sales have fluctuated in response to surges of COVID-19 cases, climbing up to $72 billion in August 2021.
Modern Restaurant Management
AUGUST 10, 2021
The food and beverage industry is on a hiring frenzy. With pandemic-related restrictions being eased and dine-in being allowed again, restaurant owners are in need of a lot of staff. The April 2021 Job Openings and Labor Turnover summary issued by The Department of Labor showed that restaurants added almost 350,000 new job openings since March, bringing the sector’s total number of job openings as of April to 1.34 million.
Modern Restaurant Management
SEPTEMBER 7, 2021
This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Please send questions to Modern Restaurant Management (MRM) magazine Executive Editor Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. Q: How Can I Prevent Contract Overlaps and Overpricing? A : Contract overlaps and pricing have a lot of impact on restaurant operators and their business, especially for those without supply chain personnel or who are simply too busy to check or double c
Modern Restaurant Management
DECEMBER 30, 2021
The nature of restaurant management is a pendulum; each year operators swing back and forth to prepare for challenges and take advantage of new opportunities. While 2022 may bring new problems, at its heart, it still follows the same cycle of preparation and prevention. Reviewing the market landscape is a great way to get ahead of the competition. Read on for our key predictions to help operators get a leg up.
Modern Restaurant Management
MAY 5, 2021
Each year, food waste in the restaurant industry reaches losses that are in the billions. And, while there are multiple points of waste throughout the food supply chain, imagine if it were possible to limit losses due to power outages. What would it mean for a restaurant’s bottom line to keep refrigerators, freezers, ice machines and display coolers running during power outages?
Modern Restaurant Management
JUNE 4, 2021
Finding a restaurant today is typically accomplished by typing in search terms like “Italian restaurant near me.” From there, the majority of people look at only the top three to six results served up by Google and other search engines to select their restaurant of choice. Understandably, the top six search results are the most coveted rankings for any business and are commonly referred to as the Google Six Pack.
Modern Restaurant Management
DECEMBER 20, 2021
The COVID-19 pandemic has brought endless changes to the restaurant industry, but perhaps the most significant has been the rise of the contactless dining experience. The pandemic forced restaurants to adapt to not only a new, leaner business model but also to new consumer behavior. With customers opting for alternatives to dine-in, restaurants adapted to build solutions to offer takeout, delivery and curbside pickup options.
Modern Restaurant Management
NOVEMBER 22, 2021
Amid all the unknowns COVID-19 has served up over the past year and a half, a few certainties have emerged. Within the hospitality industry, there is universal agreement that restaurants have been through the ringer. And it doesn’t appear the ups and downs of this pandemic will end anytime soon. With delta variant cases surging and a second pandemic winter looming, restaurants are desperately trying to sustain and fuel their recoveries.
Modern Restaurant Management
DECEMBER 10, 2021
While your restaurant may feature a diverse menu, delicious food, a great ambiance, and excellent customer service, you will still struggle to build a customer base without promoting it. The fact is that running a successful restaurant is more than just offering good food and good service. Providing top-quality food and service should remain your restaurant’s foremost priority, but you also need to get the word out and attract new customers.
Modern Restaurant Management
AUGUST 26, 2021
Restaurants across the country are returning to pre-pandemic operations. Dining rooms are open, and tables are at 100 percent capacity in most states. However, based on the spread of the delta variant, shifting mask guidance from the CDC, differing local government regulations (such as Los Angeles County’s current indoor mask requirement regardless of vaccination status) and low vaccination rates in various states , restaurant operations are still far from normal.
Modern Restaurant Management
APRIL 30, 2021
The pandemic has ravaged many businesses in the country and few industries were hit as hard as the restaurant industry. Thousands upon thousands of restaurants were forced to close for safety reasons, some permanently. Now more than ever, restaurant owners need to improve the way dining places are run to survive these uncertain times. Consumers and customers have changed their behavior due to the events of the previous year.
Modern Restaurant Management
FEBRUARY 22, 2021
According to The Enterprises Project , digital transformation can be defined as the integration of digital technology into all areas of a business, fundamentally changing how you operate and deliver value to customers. It’s also a cultural change that requires organizations to continually challenge the status quo, experiment, and get comfortable with failure.
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