Food Management
NOVEMBER 12, 2024
The winning dish from the culinary competition was a pan-seared Coulotte steak, served with a garbanzo bean pupusa.
Modern Restaurant Management
NOVEMBER 19, 2024
Across the globe, and largely amongst younger age groups, more and more people are choosing to go out to eat by themselves. Solo dining – a time dedicated to eating a meal alone at a sit-down restaurant – is an opportunity for diners to practice self care over a meal, whether that be by relaxing and reflecting at the end of a long day or even by engaging the mind with a book or catching up on the news.
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Food Safety Magazine
OCTOBER 23, 2024
A foodborne illness outbreak linked to McDonald’s Quarter Pounders contaminated with Escherichia coli has caused 49 illnesses, ten hospitalizations, and one death in ten states. Slivered onions used on the sandwiches are the probable vehicle of illness.
Hospitality Net
NOVEMBER 6, 2024
As the closing part for the Thematic with Oracle Hospitality focusing on how generative artificial intelligence (GenAI) will help hoteliers, this latest panel discussion [link to video] is truly superb 50-minute conversation with Jason Bryant and Tanya Pratt, two senior leaders at Oracle Hospitality.
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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.
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Food Safety News
MARCH 7, 2024
Sargento Foods, Inc. of Plymouth, WI, is recalling certain shredded cheese products over potential Listeria monocytogenes contamination. According to the details posted online by the Food and Drugs Administration (FDA), the recall was initiated on Feb. 5, 2024, and is ongoing. The recalled products were distributed in Arizona, California, Florida, Georgia, Illinois, Indiana, Maryland, North Carolina, New Jersey, Nevada, Ohio, Rhode Island, Texas, Washington and Wisconsin.
Food Service Focus brings together the best content for large-scale food service management professionals from the widest variety of thought leaders.
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.
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 Safety Guru
NOVEMBER 11, 2024
It is time to prepare for the new recycling waste legislation coming into effect in England on 31st March 2025 The new legislation will require businesses in England to separate their dry recycling and food waste from their general waste. This is part of the UK governments initiative to standardise waste practices under the Environmental Act (2021).
FoodService Director
AUGUST 5, 2024
The Sodexo Live! team in Orlando showed forethought, caring and true hospitality at the annual gathering by having braille and large-print menus made, along with other inclusive moves.
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GFI
APRIL 22, 2024
April 22, 2024 Share this page on Facebook Share this page on Twitter Share this page on LinkedIn How alternative proteins change the trajectory of our food system Alternative proteins help decrease emissions, feed more people with fewer resources, and restore biodiversity. They also address the urgent problems of antibiotic resistance and pandemic risk caused by our food system.
Bon Appetit Management Company
AUGUST 19, 2024
Students from the Carleton College Organic Farm and St. Olaf College’s Garden Research and Organic Works (STOGROW) pose together during a visit. About an hour south of the Twin Cities, Northfield, MN is home to Carleton College and St. Olaf College, liberal arts institutions set against the backdrop of the state’s rolling farm country. For over a decade, students at both colleges have worked in collaboration with Bon Appétit and faculty advisors to build leading campus farms, which serve as
Modern Restaurant Management
MARCH 28, 2024
Restaurants started using 2D barcodes (such as QR codes) at dining tables to offer digital menus and even allow patrons to order with their smartphones during the pandemic, when contactless transactions were necessary. Since then, the practice has become ubiquitous. While a QR code can connect users to a host of static information, a more powerful 2D barcode is on the horizon to offer a wider suite of capabilities with virtually unlimited data storage capacity for instantaneous retrieval with th
Food Safety Magazine
OCTOBER 25, 2024
Amid the ongoing E. coli outbreak, Taylor Farms has been confirmed as the onion supplier to the affected McDonald’s locations. As a result, national restaurant chains are proactively pulling onions from their menus. FDA is still investigating whether onions are the vehicle of illness.
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 Safety News
FEBRUARY 29, 2024
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.
Food Safety Tech
AUGUST 15, 2024
Food safety is an issue that is critical to millions of people’s health every year worldwide. Maintaining a high standard of hygiene is essential in preventing contamination and ensuring all people receive the safest quality food products every time. Inspections and audits are the key components to the industry’s effort to maintain these standards. These processes help identify potential risks and hazards, ensuring companies are compliant with regulatory requirements, and to ultimately protect a
Fast Casual
NOVEMBER 7, 2024
Blas Escarcega, VP of Franchise of Pollo Campero, discusses how the brand harnessed the power of tourism, to open in high-traffic, tourist-friendly areas to boost brand visibility and create memorable experiences for guests.
Foodservice Equipment Reports
NOVEMBER 1, 2024
Next Step Design’s marching orders for Delta Air Lines’ new lounge at John F. Kennedy International Airport in New York were simple: create a dining experience for Delta’s first- and business-class passengers that would allow them to curate their own experience. The resulting Delta One Lounge at JFK, located between Concourses A and B in Terminal 4, delivers both premium style and substance.
Penn State Food Safety Blog
NOVEMBER 15, 2024
A recent articles points out the high number of botulism cases in Europe. You may remember the recent botulism outbreak associated with pesto served by a restaurant in France where 5 people were affected. According to the article, "In 2023, 112 cases of botulism were reported in Europe, with Italy registering the highest number, followed by France, Spain, Romania, and Germany.
FoodService Director
APRIL 17, 2024
The foodservice team makes nutrition an integral part of students' school day through themed literary lunches, math problems on cookie packaging and more.
GFI
FEBRUARY 9, 2024
February 9, 2024 Share this page on Facebook Share this page on Twitter Share this page on LinkedIn We need everyone at the table Advances in alternative proteins are happening fast as more researchers and funding flow into the field. To build a truly equitable food system, these opportunities can not be limited to just those from a certain gender, race, or socioeconomic status.
FoodInsight
NOVEMBER 15, 2024
Curious about saccharin? You’re not alone. Conflicting information about low- and no-calorie sweeteners seems to be reaching new heights, so we’ve searched high and low for the facts. Here’s the lowdown on saccharin. What is saccharin? Saccharin is the original zero-calorie sweetener, with roots dating back to the 19th century. It was discovered in the 1870s by Constantine Fahlberg, a researcher at Johns Hopkins University in Baltimore, Maryland.
Modern Restaurant Management
SEPTEMBER 18, 2024
Restaurant industry eyes have been fixed on the impact of the minimum wage law for fast-food workers in California. Data is bringing a fuller story more into focus. While QSRs did see a spike in closures after the law was signed – 71 percent in California compared to 25 percent nationally – that has leveled off where closures are at the same pace as nationally/comparable states and more related to economic factors than the law, according to “ Assessing the Impact of California&
Food Safety Magazine
OCTOBER 7, 2024
Recently signed into law, California Assembly Bill 660 standardizes the use of “Best if Used By” and “Use By” dates on food labels, and prohibits the use of “Sell By” and other, inconsistently used dates.
Hospitality Net
JULY 15, 2024
In today’s dynamic world of cloud computing and enterprise solutions, Oracle has established itself as a leader by integrating advanced technologies to boost business operations across various industries. Let’s look at the applications of Oracle Hospitality, Oracle Cloud Infrastructure, and Fusion within the broader framework of Oracle’s enterprise solutions, and highlight how these platforms deliver robust, AI-enhanced functionalities, driving efficiency and growth in the hospitality industry a
Food Safety News
JANUARY 15, 2024
Two bills introduced into the Arizona Legislature may signal that the 2024 sessions of those “Laboratories of Democracy” will be something of an “alt-meat” grinder. Arizona State Rep. David Marshall, R-Snowflake, and four co-sponsors have introduced House Bill 2121, prohibiting cell-cultured animal products. HB2121 prohibits anyone in Arizona from offering to sell or produce a cell-cultured animal product for human consumption.
Food Safety Tech
JULY 22, 2024
The review in the July 2024 Journal of Food Protection , “Potential for Glove Risk Amplification via Direct Physical, Chemical, and Microbiological Contamination,” sheds light on critical issues within the glove manufacturing industry and their implications for food safety. As food industry executives and professionals, it is crucial to understand these challenges and implement effective strategies to mitigate glove risks.
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.
Foodservice Equipment Reports
OCTOBER 30, 2024
Starbird, a San Francisco-based brand serving “feel-good” crispy chicken, has taken flight. The brand, led by founder and CEO Aaron Noveshen, announced the signing of its first franchise development agreement, which will bring seven locations to the Greater Denver market. The first location will open in Denver in mid-2025, marking the first time the brand has expanded outside California.
Modern Restaurant Management
JANUARY 8, 2024
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. Read the first part, here. For the second part, click here. QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences.
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