Modern Restaurant Management

DECEMBER 16, 2019

Industry Continues to Grow, Adding to Mounting Staffing and Retention Pressures. Restaurants continue to face significant staffing pressures. Restaurants have had to keep up with this growth from a staffing standpoint amid the most difficult labor market in decades. That means restaurant demand is likely to be largely flat.

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Food and Beverage Food and Beverage Purchasing Food Prices 322

Modern Restaurant Management

FEBRUARY 28, 2020

Following its rapid expansion over the last year, propelled by the expansion of avocado distribution and new produce categories with Kroger, and landing on European retail shelves at Edeka in Germany and Salling Group in Denmark, Apeel is now extending its plant-derived food-waste fighting solution beyond retail into the foodservice channel.

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Chef K-12 Cafeteria Cruise 419

Food Safety Tech

JULY 23, 2024

Introduction The safety of our food supply is critical to public health, economic stability, and consumer confidence. The United States has developed a comprehensive regulatory framework for food safety that relies heavily on federal laws and oversight. Food Safety Laws The U.S. The Effectiveness of U.S.

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Food Safety FDA Food Supply Food Safety Regulations 59

LTI, Inc.

FEBRUARY 14, 2023

Common problems, and ways to remedy each situation, include: Food/supply shortages. In recent years, supply shortages have become the new normal for school cafeterias, forcing last-minute menu changes and substitutions which can disrupt the flow of students through the serving line.

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Modern Restaurant Management

SEPTEMBER 17, 2020

On average, restaurant operators say their current staffing levels are only 71 percent of what they would typically be in the absence of COVID-19. Ninety-three percent of surveyed food and beverage decision-makers believe their companies have an ethical responsibility to ensure the safe handling and management of food.

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Food and Beverage Food and Beverage Food Safety Staffing 474

Food Safety Tech

DECEMBER 5, 2023

Having been part of the Regan Udall Foundation’s evaluation of the foods program, I had the opportunity to understand what was working, and what was not working at the FDA. During this evaluation we realized that fundamentally the challenges within the agency were structural and not attributed to staffing.

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Food Regulations Nutrition FDA Food Safety 116

Bill Marler

JANUARY 24, 2020

coli outbreaks than any other food, including beef, but the government’s efforts to secure the safety of greens remains a pale shadow of its policing of red meat. The Globe review found that the FDA still sometimes seems more concerned with preventing panic than fully informing the public about health hazards in the food supply.

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FDA Food Safety Staffing Hospitality 216

Penn State Food Safety Blog

JANUARY 20, 2025

Together this work yielded several key areas for improvement including those related to sampling, inspector training, oversight over Talmadge-Aiken federal plants staffed by state inspectors, and the future of the agencys Listeria regulatory policy. food supply. As outlined in the agencys Dec.

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Food Safety Staffing Food Supply Hospitality 52

Food Recovery Network

JANUARY 17, 2025

Its been food the organizations can count on regularlyadjusting budgets to use finances on other needed items and staffing. This means more food is on hand in their freezer when demand is high.

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Cafeteria Staffing Food Supply 52