Modern Restaurant Management

MARCH 28, 2024

Food manufacturers and retailers are embracing a whole new world of opportunities for consumer engagement that are enabled by this newer technology. In foodservice establishments, the same technology opens doors to greater food safety and ingredient transparency.

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Information Server Catering Events 221

eHotelier

OCTOBER 16, 2022

A major potential advantage of drone-based food delivery is that drones are eco-friendly, in line with calls to promote sustainability in the food service industry.

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Hospitality Magazine

JULY 12, 2023

Fine Food Australia returns to Sydney from 11-14 September, with the Southern Hemisphere’s ultimate industry food event set to showcase the latest innovations in the sector. Innovation Awards 2023 Celebrating excellence in the food industry, the ever-popular annual Innovation Awards will return to Fine Food once more.

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Workshop Events Special Events Magazine 246

Hospitality Magazine

APRIL 22, 2024

Vivid’s theme for 2024 is ‘humanity’ which will see the program showcase how food is a fundamental part of the human experience and is a universal language across the globe. Tickets are now on sale for the Vivid Residence, Vivid Chef Series, and Vivid Fire Kitchen at Vivid Food | Vivid Sydney. Read Original Post

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Events 130

Modern Restaurant Management

NOVEMBER 8, 2022

" Conversations Behind the Kitchen Door: 50 American Chefs Chart Today’s Food Culture " by Emmanuel Laroche offers insights from leading chefs and readers will walk away with advice and inspiration from noted chefs, restaurant owners, bartenders, and industry leaders, all of whom have shared their stories in their own words.

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Book Marketing Presentation Magazine 180

eHotelier

AUGUST 15, 2023

Blue Mountain Resort, a year-round recreational destination located along the Kittatinny Ridge in the Pocono Mountain regions and managed by KSL Resorts, has named William McPartland as food and beverage director.

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Catering Events 246

Modern Restaurant Management

MARCH 31, 2023

How much information do you have about the foods your company handles in the course of business? If subjected to a food recall, would you be able to produce clear records delineating every touchpoint where the food was produced, harvested, processed or transformed, shipped, received, and used?

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Modern Restaurant Management

OCTOBER 6, 2023

Integrating IoT devices and connectivity drives efficiency, enhances food safety, mitigates risks, increases transparency, reduces waste, and provides many other benefits for restaurants. The numerous, significant benefits of using IoT in the restaurant industry include: Enhancing food safety. Optimizing shelf life and reducing waste.

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Maintenance Information Scheduling Accounting 201

eHotelier

MARCH 24, 2024

Nuno Rodrigues has been named Food & Beverage Director of The Statler, a Curio Collection by Hilton hotel managed by Aimbridge Hospitality, the leading global third-party hotel operator.

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eHotelier

NOVEMBER 1, 2022

What's changing in the food industry? What does the future of the food industry hold for us? What do we have to worry about? What innovations have caught most attention? Find out what's on the radar.

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Modern Restaurant Management

SEPTEMBER 8, 2023

Ensuring food safety is essential for restaurant brands and others within the food industry. A weak food safety culture can have severe consequences, including product recalls, foodborne illnesses, reputational damage, diminished customer loyalty, and financial losses.

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Communication Training Accounting Information 208

Modern Restaurant Management

MARCH 13, 2023

In the waning days of 2022, FDA issued an updated Food Code with several important updates. economy, and the Food Code impacts virtually every American. Let’s examine the key new provisions of the 2022 Food Code. Many of the key changes in the 2022 Food Code relate to food allergens.

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Information Accounting Presentation 188

eHotelier

OCTOBER 17, 2022

If you do not have all three of these metrics on your radar screen at the same time, you are flying the profit picture in your food operation with at least one eye closed.

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Food Operations 246

Modern Restaurant Management

OCTOBER 2, 2023

Food waste is recognized as an endemic challenge around the world. According to Feeding America , nearly 40 percent of all food in the U.S. For restaurants, an industry with challenging profit margins, minimizing food waste is nothing less than a survival strategy. restaurants lose $162 billion annually in food waste costs.

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Hospitality Magazine

MARCH 4, 2024

Alfresco dining spot George Street Food Gallery has returned to The Rocks in Sydney with a range of new pop-up eateries. Located opposite the Museum of Contemporary Art Australia, the George Street Food Gallery is now open from 11am daily and will run until 28 April.

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Marketing 130

eHotelier

OCTOBER 19, 2023

Four Seasons Resort Punta Mita, a beloved five-star resort nestled along Mexico's Pacific coast, announces the appointment of Michael Rodriguez as new food and beverage director.

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Modern Restaurant Management

SEPTEMBER 1, 2023

The food your restaurant serves should taste good, look appealing, and be safe! Each year, food safety breaches sicken 48 million people in the United States and, of those, 128,000 are hospitalized and 3,000 die. Food safety must be “baked in” to your brand’s culture so key audiences know that you prioritize it.

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Sanitation Training Information 155

eHotelier

NOVEMBER 2, 2023

Marriott International proudly announces the appointment of Nick Heavisideas the new Complex Director of Food and Beverage. Heaviside will be responsible for six Wasl-owned Marriott Hotel properties; Le Meridien Dubai Hotel and Conference Centre, Le Meridien Fairway, Aloft & Element AlMina, and Aloft & Element Dubai Airport.

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Marketing 130

Modern Restaurant Management

MAY 14, 2021

million tons of food. According to the food waste hierarchy pyramid, source reduction is the ‘best case scenario’ when it comes to food waste. Fortunately, there are many ways to manage food waste once it has been generated as an alternative to sending it to a landfill. Food Donation.

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Modern Restaurant Management

SEPTEMBER 26, 2023

is the second-largest online food delivery market​ and generated an estimated $218B in revenue in 2022. CNP Fraud: CNP, or card-not-present fraud, occurs on platforms where a physical card isn’t necessary to complete the transaction, such as on a food delivery app.

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Modern Restaurant Management

FEBRUARY 1, 2024

Food delivery services have not only changed the way people eat, but they have also provided restaurant operators with both obstacles and possibilities. Understanding the Landscape Food delivery services have changed the restaurant sector, causing an evolution in consumer expectations.

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Marketing 100

eHotelier

FEBRUARY 26, 2024

hospitality partner to the world’s most iconic venues, is pleased to announce the appointment of Randy Morales as General Manager spearheading food and beverage operations at the Miami Beach Convention Center (MBCC). Sodexo Live!,

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Beverage Operations 130

Hospitality Magazine

AUGUST 28, 2023

Melbourne Food & Wine Festival has awarded the scholarship to Stefanie Wee, a Perth chef who has spent the past 12 years working across the industry from owning her own cafe to working in hotels. “My ” The post Melbourne Food & Wine announces scholarship winner appeared first on hospitality | Magazine.

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Magazine 130

eHotelier

FEBRUARY 29, 2024

Multi-award-winning and Forbes Five-star rated Pan Pacific London has appointed Andrea Signanini as its new Director of Food and Beverage.

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Modern Restaurant Management

JANUARY 19, 2023

If you want to have a successful restaurant, great food is not an option — it is a necessity. Still, great food is not enough. Any restaurant can have great food. Great food with a great concept is a winning combination that will bring diners back again and again. After all, people go to restaurants to eat.

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Presentation Marketing 180

EATER

DECEMBER 4, 2023

How, I wondered then, does one go from having tried Japanese omakase and Ethiopian injera as an undergrad to eating the same standard soul-food meal three times over the course of the month or so between Thanksgiving and the New Year? I also thought changing up our foods would be good for us. The reason?

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Book 139

Modern Restaurant Management

AUGUST 23, 2022

However, a food processor is one tool that many chefs may underestimate the value of for their kitchen. Continuous-feed food processors offer several benefits over hand-cutting produce or buying precut fruits and vegetables. Bowl style food processors also have a great spot in the kitchen for mixing, emulsifying and more.

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Training 189

EATER

FEBRUARY 27, 2024

Fast food chain Wendy’s has announced plans to test “dynamic pricing” at its locations across the country, beginning in 2025. The changes come at an interesting time for the fast food industry, especially when it comes to cost. If so, you’re in luck! Not surprisingly, Wendy’s insists that the changes will actually benefit consumers.

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Pricing Procurement 134

Modern Restaurant Management

DECEMBER 28, 2021

For businesses operating in the food industry, it’s critical that food products are created in a safe and hygienic environment. In the absence of proper hygiene and safety protocols, the entire food chain — from the farmer who grows the produce to the consumer who eats it — is compromised.

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Sanitation 189

EATER

MARCH 19, 2024

French food, by virtue of its history, is familiar. These are the French equivalent of pubs, with their steaks and roast chickens and simple salads, “more casual, approachable restaurants that let you indulge in delicious French food more regularly,” says Wilson. This makes brasseries an easy sell.

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Pricing Definition Training 111

Modern Restaurant Management

JANUARY 27, 2022

However, the same challenges arise in ghost kitchens’ quality assurance and food safety protocols that plague the traditional restaurant kitchen. Food businesses should take a fresh look at some traditional kitchen challenges that may even be amplified in ghost kitchen settings: Be transparent. Continue focusing on food safety.

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Sanitation Training Information Pricing 212

Modern Restaurant Management

SEPTEMBER 9, 2021

Good words sell food. The data to analyze with food is the following: food sales, food costs, sales mixture, food inventory, cost of goods sold, menu pricing, invoice reviews for accuracy of pricing, stock on hand, beginning and end of day protein counts, and daily sold items. Purchasing of Foods.

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Pricing Accounting Information 208

Modern Restaurant Management

AUGUST 21, 2023

As an investor in some of America’s most iconic brands, I’ve identified some key elements that every food brand can focus on in 2023 to grow and scale their business. When looking to invest in a food concept, we look for these seven elements: 1. ” In the food world, we ask similar questions.

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Marketing 167

EATER

APRIL 2, 2024

Food delivery apps have recently added new fees in response to minimum pay rules in New York City and Seattle. Amid this dogpile of disgruntlement, the merry-go-round of debating the value of food delivery keeps spinning. Browsing Grubhub in Seattle, I loaded a sample $62 food order and was levied a $14 service fee.

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Pricing Blog Server Marketing 145

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

MARCH 9, 2022

The restaurant industry loses an astounding $162 billion each year in food waste. All restaurants should proactively work to reduce food waste, which will also help you save money, increase profits, spotlight your commitment to sustainability, and help the environment. Between a third and a half of food is wasted worldwide annually.

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POS Systems Training 215