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"The pandemic forced the restaurant industry to reinvent itself overnight, moving from a primarily in-store dining experience to an omnichannel, digital-first business. These changes have become permanent shifts in how they target customers, market themselves, and design their offerings." As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry.
ByMadan Kanala In the fast-paced world of restaurant operations, downtime can lead to significant disruptions, lost revenue, and a tarnished reputation. When critical equipment like ovens, refrigerators, or dishwashers fail, it can halt service, spoil food, and cause delays that frustrate customers. However, thanks to advancements in predictive technology, restaurant operators now have the tools […] The post Predictive technology transforms restaurant operations appeared first on Restobiz.
The future of foodservice has arrivedand its automated. Technologies that were once novelties are now the norm. Self-ordering kiosks, online ordering apps, robotic food preparation systems, automated scheduling software, AI-powered customer insightsthe list goes on and on for the varieties of automation that have become pervasive across the foodscape landscape.
The USDAs National Advisory Committee on Microbiological Criteria for Foods ( NACMCF ) was established in 1988 by the Secretary of Agriculture, after consulting with the Secretary of the U.S. Department of Health and Human Services (HHS). The committee provides impartial scientific advice and recommendations to federal agencies on microbiological and public health issues relative to the safety of the U.S. food supply.
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.
Introduction As of 2024, the NSW Food Act has been updated to reflect the new food safety guidelines released by Food Standards Australia New Zealand (FSANZ). These updated regulations, which were developed in conjunction by FSANZ and Australian states and territories as Standard 3.2.2A, involve stricter food-handling measures in response to research showing that the main culprit of foodborne illness outbreaks in 2018 was the food service sector.
A Culinary Mission Born from Compassion In the heart of Cincinnati, La Soupe is tackling food waste and hunger with a bold, chef-driven approach. Founded by Chef Susie De Young, the nonprofit began when Susie learned that many students in local schools had nothing to eat on weekends. Armed with culinary know-how and a passion for community, she began transforming rescued ingredients into soups for food-insecure families.
A Culinary Mission Born from Compassion In the heart of Cincinnati, La Soupe is tackling food waste and hunger with a bold, chef-driven approach. Founded by Chef Susie De Young, the nonprofit began when Susie learned that many students in local schools had nothing to eat on weekends. Armed with culinary know-how and a passion for community, she began transforming rescued ingredients into soups for food-insecure families.
Meli Hotels International, Spains leading hotel company, is expanding its presence in Latin America with the signing of an exclusive luxury hotel in Buenos Aires. Casa Lucia, the newest addition to The Meli Collections curated portfolio of distinctive hotels, will open its doors in the iconic Mihanovich Building, located in the vibrant Retiro neighborhood of the Argentine capital.
In a collaboration between foodservice provider Thomas Cuisine, Montana State University, an osteopathic college and a healthcare system, the food-as-medicine gospel is getting preached as only chefs and dietitians can do.
Winter weather means warmer cycle menus The start of a New Year means many things to many people, but one thing it means for everyone is winter weather. Depending on where you are, it may even mean bitterly cold winter storms (1). Every industrys food services have different requirements and needs, but we all get cold. If your food service management hasnt already adjusted your menus to include piping hot drinks, warm soups, and other wintertime comfort foods, now is the time to be ready for any
After spending much of the past three years getting singed by a hot labor market and slogging through stickier-than-expected inflation, restaurant operators are cautiously, modestly optimistic heading into 2025, industry analysts say.
With RSV, norovirus, and COVID cases raging, hospitals are seeing an increase in admissions this winter. Although the Centers for Disease Control (CDC) predicts that admissions will be lower than average this year, housing and healing sick patients requires a holistic view of medicine. While hospital food has long endured a reputation for being bland, uninspiring, and even detrimental to patient health, it doesnt have to be that way.
Better food safety has never been more in reach, thanks to advancements in traceability standards and technology. With the January 20, 2026 compliance deadline for the U.S. FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve. While the rule targets all links in the supply chain such as manufacturers and distributors, its ripple effects can empower restaurants to respond more
By Rebecca Barnatt-Smith As restaurant technology continues to evolve, todays tools are helping operators to better manage costs with improved efficiency, organized labour, and seamless guest experiences. While most restaurants have implemented processes for best performance, have you explored alternative strategies that can help you to improve your bottom line while maintaining a high quality […] The post 4 ways technology can lower your restaurant costs appeared first on Restobiz.
The perennial tension between front-of-house (FOH) and back-of-house (BOH) staff is a persistent challenge within the foodservice industry. In this article, we explore potential causes of the tension between the FOH and BOH and offer a solution that will help improve operational efficiency, guest satisfaction, and employee camaraderie: cross-training.
Lyons Magnus LLC announced in a press release on February 22, that it is voluntarily recalling 4 oz. Lyons ReadyCare and Sysco Imperial Frozen Supplemental Shakes due to the potential for the products to be contaminated with Listeria monocytogenes. Lyons Magnus is taking this action in response to a recall of the products by their manufacturer, Prairie Farms Dairy, Inc. (“Prairie Farms”) from the Prairie Farms facility in Fort Wayne, Indiana.
Lunchtime at Whitman’s Cleveland Commons dining hall on the day of their First Foods station launch. Crowds of guests, both students and members of the public, lined up in Whitman Colleges Cleveland Commons dining hall in early December to get a taste of smoked rainbow trout, roasted elk, root vegetables, and house-made frybread with huckleberry jam during the launch of Bon Apptit at Whitmans First Foods station, a celebration of Indigenous cuisine that will be featured on the first Friday
As the new year kicks off, school foodservice directors have a prime opportunity to inspire students to make healthier choices. Salad bars offer a simple yet impactful way to encourage balanced eating while engaging students in the importance of nutrition. We have 7 ways foodservice directors can leverage salad bars to foster healthy habits in schools. 1.
In 2025, luxury travelers are making bold demands for their health and well-being. A striking 84% of affluent individuals now expect wellness services tailored to their unique health goals. Spontaneity and personalization define the new wellness landscape, with nearly 70% booking treatments on the spot during their trips, while 78% value the ability to plan ahead.
Bryan Health in Nebraska is Chef Nazim Khan's launching pad to sharing his culinary know-how with the world. Khan and Melanie Mitchell, a dietitian at Cancer Partners of Nebraska, spent last year writing Cooking for Wellness: Recipes for Health & Healing with about 200 recipes that unleash food's healing power, against cancer in particular.
Managing food costs is one of the most important factors in running a profitable restaurant. With rising ingredient prices and tight profit margins, understanding the food cost formula can make the difference between financial success and failure. By accurately calculating food costs, restaurant owners can set the right menu prices, reduce waste, and maximize their profits.
The fast-casual &pizza is looking to double, triple and quadruple—and then some. By the end of 2030, the brand aims to reach 300 units. To do so, it plans to franchise for the first time, the 13-year-old brand announced today, March 20. Currently, the concept has 46 restaurants across New Jersey, Pennsylvania, Washington, D.C.
From Knowledge to Action: The LAFA Project at the Water Energy Nexus Conference The relationship between human health, nutrition, and environmental sustainability is more critical than ever. At the Water Energy Nexus Conference in Abu Dhabi, Sara Roversi represented the Future Food Institute to present the LAFA Project an initiative developed in collaboration with key partners to investigate the impact of environmental stressors on fertility, longevity, and well-being.
Omnichannel communications and value-oriented customer expectations are two elements challenging restaurant owners and operators, according to a survey from Klaviyo. “Every guest touchpoint–whether it’s a dine-in experience, an online order, or even a response to a review – can influence future business,” Mike Eng, Senior Director of Vertical Expansion at Klaviyo, told Modern Restaurant Management (MRM) magazine. “Restaurants need to think beyond just serving
Many Canadian consumers are focused on value these days, as costs continue to rise almost across the board. For 71 per cent of consumers, cost is more of a factor this year than last year as they decide whether or not to dine out, according to a new survey released by Square and commissioned by […] The post Consumer spending and restaurant dining appeared first on Restobiz.
Analysts predict that the swicy (sweet + spicy) trend will continue gaining momentum in 2025. Although it is being heavily marketed as a new trend, the swicy flavor profile isn’t a fleeting fad; it’s a deeply ingrained human preference for balanced sensory experiences and a ubiquitous part of global cuisine. For foodservice and beverage operators […] The post Swicy: How to Capitalize on This Classic Flavor Profile appeared first on The Official Wasserstrom Blog.
By Anne Dwyer, Hannah Green and Jessie Mandle With Congress contemplating major cuts to Medicaid, health services provided to school-age children covered by Medicaid could be threatened. Services provided in schools increase access to care for school-age children, who make up nearly one-third of all individuals covered by Medicaid.* In addition, research has shown that Medicaid-eligible students are more likely to graduate from high school and complete college, enabling them to become productive
Nedim Kombic (L), sous chef at CCU, talks with FrontLine Farming’s Executive Director Fatuma Emmad. At Bon Apptit, our Farm to Fork program is more than just a sourcing commitment; it’s a promise to support local farmers and strengthen our community connections. Behind every Farm to Fork partnership is a story of a few individuals working hard to nourish their community and give back in many more ways than just food.
For the last 10 years, Chef Mike Lombardo has worked his way up through seven different Hyatt properties; getting his start as a line cook, Lombardo is currently the executive chef at Oystercatchers restaurant at the Grand Hyatt Tampa Bay. Through it all, Lombardo says Cambro products have been there with him every step of the way. Oystercatchers, a staple in the Tampa restaurant scene since its inception in 1986, offers an upscale take on fresh and local seafood while treating guests to a gorge
The Ritz-Carlton today announced its highly anticipated debut in the historic city of Suzhou, nestled in Chinas Jiangsu province near Shanghai. As the brands first venture into the city, The Ritz-Carlton, Suzhou introduces its legendary service, timeless elegance and immersive cultural experiences to the citys scenic Gusu District, offering travelers seamless access to the rich history and dynamic charm of Suzhou.
Also in this weeks K-12 legislative update: A handful of states have introduced universal free school meal programs, A Rhode Island bill would ban certain dyes in school meals and New Hampshire takes aim at school lunch shaming.
Multilingual Menus for Restaurants are transforming the dining experience by breaking language barriers and enhancing customer satisfaction. These menus not only improve accessibility for a diverse range of customers but also streamline restaurant operations by simplifying menu management and order processing. With menus tailored to multiple languages, restaurants can increase efficiency, reduce errors, and boost sales by providing a personalized experience for diners.
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