Bill Marler

MAY 24, 2022

In January the Roanoke Times reported that owners of Famous Anthony’s filed bankruptcy for two of their Roanoke five restaurant locations after a hepatitis A outbreak originating from one of their food service workers killed four people, hospitalized 36, sickened 52, with one requiring a liver transplant.

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Bill Marler

NOVEMBER 5, 2023

The CDC misses the point; granted, food service workers are not more at risk of getting hepatitis A because of their occupation, but they are a risk for spreading it to customers. While food service workers are not traditionally designated as having an increased risk of hepatitis A transmission, they are not free from risk.

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Food Management

DECEMBER 6, 2023

The year’s top healthcare stories tracked how dining operations in hospitals and medical centers tackled issues like sustainability and the use of technology.

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Food Management

DECEMBER 13, 2023

The year’s top K-12 stories tracked how school nutrition programs and providers tackled issues like labor shortages and product availability to keep kids fed with nutritious meals.

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Food Management

NOVEMBER 8, 2023

Here are a baker's dozen highlights from FM's coverage of the dining and concessions markets in arts and entertainment facilities over the past year.

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Modern Restaurant Management

MARCH 17, 2025

Everyone in the food industry is feeling the pinch of the economy with reduced consumer patronage in restaurants and even a reduction of produce consumption in the winter months. There are many areas where we have seen food service operators benefit! This makes business tight causing a hard look at any extra costs.

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Food Management

NOVEMBER 21, 2023

Here are a dozen stories FM rain over the past year highlighting trends and innovations in the higher education dining market.

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Modern Restaurant Management

DECEMBER 17, 2024

Not only will this avoid wasting resources, it also will ensure they avoid a potential spike in wasted food – and ultimately their costs – due to the increased demand from online orders. – Frenchie Audette, VP of Food Service at Divert In 2024, the restaurant industry continued to adjust to changes sparked by 2020.

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Modern Restaurant Management

JUNE 1, 2021

The technology behind food lockers and modular marketplaces was already on its way to being recognized for its multiple applications in food service before the pandemic, but now the pace has accelerated. In this episode of The Main Course host Barbara Castiglia speaks with Christine Marcus, founder and CEO of Alchemista.

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Modern Restaurant Management

SEPTEMBER 28, 2023

The fusion of technology and food service is transforming the way restaurants operate, enhancing customer experiences, and shaping the future of the industry. From the way we place orders to how they’re prepared, every facet of the food service sector is being touched by technology. billion by 2027.

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Culinary Digital

DECEMBER 19, 2024

While several kitchens are experimenting with AI-powered point-of-sale systems, like this self-checkout station at Dartmouth Tuck School of Business , the most promising AI technologies for food service management are behind the counter. AI-powered supply chain platforms provide an enticing solution. Want to learn more?

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Food Management

OCTOBER 27, 2023

The newly formed group offers a full suite of digital media, marketing services, conferences/tradeshows, as well as industry specific research/insights.

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Modern Restaurant Management

JULY 22, 2022

For fast food and quick serve restaurants, nothing is more essential than providing high-quality food services to customers quickly. Right now, the restaurant industry has experienced rapid employee turnover and staffing shortages, which is impacting how recruiters are bringing on new talent for food service roles.

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Modern Restaurant Management

DECEMBER 12, 2022

However, much changed for food service businesses throughout the peak of the pandemic. During lockdown periods, food service businesses were forced to adapt or die. Many embraced takeaway delivery services, and had to establish new ways to process customer payments from a distance.

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Modern Restaurant Management

APRIL 29, 2020

Unfortunately, a given reality in the food service industry is that waiting is sometimes a necessary reality in daily operations. As most QSRs and food service vendors are well aware, the Affordable Care Act (ACA) has established guidelines for nutritional information on menu boards and compliance can be a tricky process.

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Modern Restaurant Management

NOVEMBER 22, 2024

Hiring and Recruitment: Making a Strong First Impression As the competition for skilled food service employees remains fierce, restaurants should be boosting their employee engagement strategies well in advance of their busy season.

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Staffing Restaurant Management Restaurant Manager Food Service 437

Bill Marler

MARCH 3, 2024

The Alameda County Public Health Department, Los Angeles Department of Public Health, and California Department of Public Health (CDPH) investigated an outbreak of shigellosis associated with a Kaiser Permanente union delegate conference held at the Westin Bonaventure Hotel in downtown Los Angeles from August 21 to August 24, 2023.

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Modern Restaurant Management

FEBRUARY 18, 2020

This new year is a perfect time to begin shaping a long-term vision and identifying opportunities for growing your restaurant or food services business over the next ten years. The sheer market size of Gen Z and their discretionary spending dollars should make restaurants and food services businesses sit up and take notice.

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Food Service Food Service Recipes Purchasing 523

Culinary Services Group

FEBRUARY 12, 2025

The post Prioritizing People in Food Service: A Guide to Building a Healthy and Productive Kitchen Environment first appeared on Culinary Services Group.

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Modern Restaurant Management

JULY 9, 2021

government created the Food Safety Modernization Act , which transformed the nation’s food safety system by shifting the attention from responding to foodborne illness to preventing it. This Act prompted even more eyes to focus on the food processing and food service industries to ensure sanitation.

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Modern Restaurant Management

DECEMBER 9, 2021

In a recent Limeade survey of people who started a new job in 2021, 52 percent of hospitality and food service workers said burnout was the top reason why they left their previous role. As many as one-third of all retail and food service workers receive less than one-week’s notice of their work schedule.

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Food Service Food Service Staffing Customer Experience 547

Modern Restaurant Management

JUNE 7, 2023

In the food services industry, safety is paramount to protect customers, brand reputation, and, ultimately, profits. Food that is not stored or handled properly can result in serious, even deadly, illnesses. In fact, the World Health Organization reports that on average, 1,600,000 people get sick each day due to unsafe food.

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Modern Restaurant Management

OCTOBER 13, 2021

At the same time, restaurants are grappling with staffing issues, with recent research showing that one in three food service workers doesn’t want to stay in the industry. Profit margins will always be narrow in food service, but IoT solutions help boost competitiveness by modernizing operations.

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Modern Restaurant Management

FEBRUARY 9, 2021

In fact, pre-pandemic, the average length of time a worker stayed on the job in the food service industry was just under 60 days , with a new hire interview process taking just over 10 days (this has surely worsened in the last 12 months), compounds dramatically as even moderate turnover keeps this flywheel in motion.

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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. Since March 2020, restaurant demand in certain areas has swayed between in-person dining and carry-out services. Total restaurant industry sales in the U.S.

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Modern Restaurant Management

DECEMBER 29, 2020

In this week's episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia discusses restaurant technology with Eric Symon, Director of the Enterprise Process Innovation Center & Food Services Group at Panasonic System Solutions Company of North America.

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Modern Restaurant Management

MAY 4, 2020

While the list is not exhaustive or all-inclusive, it is a general overview of action items food service operations should follow. For the food service and hospitality industry, it is important to keep perspective, and to keep a mentality of community.

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Modern Restaurant Management

MAY 18, 2021

He began as a server and loved the sense of community and teamwork he found in food service. Darden has 25 years of experience in the restaurant business and knows how important company culture is to the success of the brand.

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Modern Restaurant Management

FEBRUARY 16, 2021

With many restaurants closed for in-person dining on and off throughout the pandemic, the food service industry shifted to delivery and takeout as a business imperative. According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion from the same period in 2019.

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Modern Restaurant Management

MARCH 21, 2024

It also ended with continued economic growth and low unemployment, making it a profitable, yet challenging year for small businesses in the food service industry. Twenty twenty-three, began with a banking crisis and ended with the highest interest rates America has seen in fifteen years. Census Bureau.

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Modern Restaurant Management

AUGUST 9, 2021

Modern Restaurant Management ((MRM) asked Lindsey Yeakle, Gluten-Free Food Service (GFFS) Program Manager, Food Safety at Gluten Intolerance Group (GIG), what restaurants need to know about gluten-free options. Yeakle has a culinary history working at four-star and four-diamond rated restaurants.

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Modern Restaurant Management

DECEMBER 17, 2021

Meanwhile, food service workers are in high demand. The Bureau of Labor Statistics reported that the food service workforce decreased by 42,000 individuals in August 2021. In parallel, procurement challenges persist as the food service industry reels from ongoing global supply chain disruptions and inventory delays.

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Modern Restaurant Management

JULY 7, 2020

There’s no better way to understand the pressures of food service than getting into the game yourself. Treat Food Delivery Drivers Like People : Frontline food service people have proven themselves to be utterly essential throughout this pandemic.

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Modern Restaurant Management

SEPTEMBER 3, 2021

Food contamination is a very serious and even potentially life threatening issue, which is why it is crucial for proprietors to be prepared for any possible foodborne illness incidents. It’s common knowledge that you must wash your hands before handling food. Cleanliness.

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Modern Restaurant Management

JUNE 9, 2021

So as a restaurant owner or food service manager, how can you best minimize workers comp liability to allow summer 2021 to be the successful reopening of the economy that we are all ready for?

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Modern Restaurant Management

OCTOBER 20, 2020

Ghost kitchens, you may have outsourced overhead and streamlined operations, but you can do so much more to help food service tackle its most existential challenge: great places that people are proud to work and dine at. Better Work: Make Off-Site Kitchen Jobs the Very Best Job in Food Service.

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Modern Restaurant Management

SEPTEMBER 28, 2020

This is why it is crucial for owners to have a system of best practices to follow so they can maximize necessary restaurant operations, reduce overhead costs , and help provide the best quality of service to customers. Below are six best practices to implement so you can improve the efficiency of your restaurant or food service operation: 1.

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