Foodservice News
50 Common Restaurant Food Safety Violations and Tips to Avoid Them:...
There are over a million restaurants across the country and they all are inspected by food inspectors to ensure that food served to the public is safe. The majority of food poisoning cases are linked to restaurants because food safety violations that cause food poisoning...
Restaurant Misfits Podcast: Ethan Falk
In this episode of the Restaurant Misfits podcast, Brett interviews Ethan Falk, the CEO of Virtual Restaurant Group (VRG), who offers delivery-only brands that can easily operate out of an existing restaurant. They maximize a restaurant's kitchen space and a restaurant's stream of revenue using no additional overhead.
A Tech Evolution: The Saving Grace For The Restaurant Industry
The demand for digital automation at restaurants continues to soar as the hospitality industry navigates the return to normalcy with a greater reliance on cost cutting, maximizing employee output, and retaining customers. More than 80% of business executives are ramping up plans to digitize...
Forever Oceans Kahala Klash™ to Support Future Culinary Superstars
Forever Oceans, a sustainable open-ocean seafood leader, announced this week its investment in the next generation of culinary superstars. The Forever Oceans Kahala Klash™ will pit eight student finalists from The Culinary Institute of America (CIA) in a cook-off to earn scholarships and...
Imperial Dade Adds EBP To Portfolio With 37th Acquisition
Imperial Dade, a leading distributor of food service packaging and janitorial supplies, recently announced the acquisition of EBP Supply Company (“EBP”). The acquisition strengthens Imperial Dade’s East Coast presence while enhancing the company’s differentiated value proposition...
Les Dames D’Escoffier NY Awards $79K in Scholarships to 16 Women...
Les Dames d’Escoffier New York (LDNY) has awarded $79,000 in scholarships to 16 dynamic women pursuing hospitality degrees who are committed to progress and philanthropy, including feeding the disenfranchised; sustainable food systems; racial justice; and breaking gender barriers...
Why We Need A Hospitality Sustainability Summit
With food and energy prices leading the pack, the Bureau of Labor Statistics recently released June 2021 Consumer Price Index is more than another inflationary ripple, the data shows rapidly rising uncontrollable expense tides. When added to the severe labor issues foodservice is battling...
Automation and Excitement Abound as Zakharenko Takes Middleby Marshall Reins
Middleby Marshall, a cornerstone division of the Middleby Corporation with a focus on innovative conveyor cooking technology, has a new president. With that change has come a redoubled determination to offer operators the best product available. At the helm, Max Zakharenko is...
Inspire Your Team This Summer
It’s almost hard to believe that we’re already seven months into 2021! As we look to embrace a summertime characterized by concerts, barbecues, vacations, and parties, it’s jarring how very different it all feels from just one year ago. Our work was challenged over the...
Rich Products Teams With Nextbite For Upstate NY Virtual Restaurant Test
With many restaurants having to close their doors after the first lockdown, virtual kitchens offered what was in many cases was a lifeline to survival. Rich Products, a family-owned food company, spent months researching tools to help operators launch their own virtual kitchens...
Gold Rush 2021: The Time To Invest In Hospitality Is Now
The hospitality industry is on the road to recovery from pandemic-driven revenue losses — and the time to invest in the sector is now as more innovative companies streamline the way restaurants and meal delivery operators can maximize profits. Virtual restaurants, curbside pickups, QR-code menus...
Long Island Real Estate Duo Launches Hamptons 2022 Season With Exclusive Listing
The Compass Realty duo of Hal Zwick and Jeffrey Sztorc have had a busy summer guiding the return of the restaurant industry in the Hamptons, looking ahead towards 2022. With that Zwick and Sztorc have the exclusive listing on the sale of a truly rare waterfront restaurant property in East Hampton...
The Top 5 Successful Marketing Tips, Tricks & Tools Every Restaurant Needs to Know
Walk down any street in America. How many restaurants will you find? Seriously, is there a strip-mall anywhere with just one restaurant? Consumers not only have a myriad of restaurant options to feed their needs but now restaurants are getting into the game with in-store dining options...
Mind the Communications Gap: Using Comms to Win the War for Talent
The foodservice industry as a whole has been the hardest hit. As we all plunged into lockdowns of various levels, one thing remained clear - the hospitality industry - and food along with it - suffered greatly with reduced staff and drastic adaptations made to maintain...
Kitchen Equipment Technology Is All About Providing Operational Efficiency
Technology is always advancing; sometimes quicker than it seems we can keep up. The best thing about existing in a rapidly evolving marketplace, especially after all the change this past year and a half has brought about, is that it prompts an incredible opportunity to...
Drinking in Change On The Labor Shortage
Inevitably, some financial wizard or politician will be claiming “free money” is hurting our businesses who are struggling to staff up, and that the way to turn this around and get all those bartenders, cocktail servers, bar backs and more back into their jobs is to cut off their unemployment...
Leafy Greens: It’s Not Easy Adding To Your Menu… Or Is It?
No matter what season it is in Greece, there’s always a bounty of incredible produce, ready to be prepared into an exciting array of healthy, delicious dishes, both hot and cold. However, no season brings the flavors of my homeland to mind more than summer – and no color more than green.
Whip Inflation Now
With food and energy prices leading the pack, the Bureau of Labor Statistics recently released June 2021 Consumer Price Index is more than another inflationary ripple, the data shows rapidly rising uncontrollable expense tides. When added to the severe labor issues foodservice is battling...
New Hobart Legacy+ Heavy-Duty Mixers To Debut At NAFEM
Hobart, the premium commercial food equipment manufacturer known for designing and building some of the most reliable, must-have equipment, has introduced its Legacy+® maximum heavy-duty mixers. Featuring the exclusive PLUS System — a powerful combination of...
3 Reasons Why QSRs Are Struggling To Hire (And The Solutions)
Restaurants are starting to completely reopen and consumers are gaining confidence to eat out again, but are restaurant workers ready to come back to work? A handful of economic factors point to the perfect storm of low supply and high demand in the hunt for hourly employees.
Understanding the Impact of a $325 Plant Based Menu
After the pandemic shut down restaurants across the city, chef and owner, Daniel Humm, has reopened New York City’s three Michelin-starred restaurant, Eleven Madison Park. This reopening revealed a new 100% plant-based menu that costs $325 per customer...
Nabeel Alamgir, Co-Founder and CEO, Lunchbox
When it comes to digital marketing and ordering solutions for ghost kitchen and brick and mortar restaurants, businesses are turning to Nabeel Alamgir, Co-founder and CEO of Lunchbox. In 2019, Alamgir launched the collection of enterprise solutions that redefine the digital restaurant experience...
Updating Your Cleaning Management Strategy To Ease Pressure On Staffing Issues
With the reopening of restaurants and food service operations, operators are having to figure out how to do more with a smaller staff. One of the ways to ease the burden of having a smaller staff is by using smart and efficient cleaning technologies. There are several options...
Employee Benefits Considerations Due to Hospitality Business Downsizing
For many hospitality businesses, downsizing due to impacts of the pandemic, has been unavoidable. In fact, almost four in 10 of all the U.S. jobs lost since February of last year haven been in the leisure & hospitality industry, according to a 2021 Department of Labor national jobs report...
Trackforce Valiant Brings Comprehensive Portfolio of Specialized Payroll and HR Solutions to Hospitality Industry
Former independent companies Trackforce, a front-end solutions company, and Valiant, a payroll and back-office solutions company, merged to create Trackforce Valiant, a new powerhouse in restaurant and hospitality management that serves as a holistic solutions company, offering restaurants...
GRUBBRR Announces Strategic Samsung Partnership for All-in-One Kiosk
GRUBBRR, the emerging leader in self-ordering kiosk technology, recently announced a strategic partnership with Samsung Electronics America, Inc. to provide the most advanced software solution on the market, powering the Samsung Kiosk, the company’s new all-in-one kiosk solution...
In Praise of Everyday Heroes
From having her hospital scrubs displayed at the Smithsonian to serving as Grand Marshall for last week’s Canyon of Heroes tickertape parade honoring frontline workers and first responders, Northwell Health’s critical care nursing director Sandra Lindsay deserves more than all the accolades she continues to receive.
L. Sashin and TFS Virtual Session on July 14th + 28th To Explore Latest Restaurant & Hospitality Trends
L Sashin and Associates and Total Food Service (TFS) are set to host a series of virtual breakfast sessions on the web. “Our goal is to help the restaurant and foodservice industry take advantage of the perspective that we have been able to gain in working with clients in a wide...
Two Truths About Restaurant Profits
What is a realistic profit margin for a restaurant? Have you been searching for a magic number? Do you want to know where you stack up against the competition? Are you worried that you’re leaving money on the table, or are you just looking to make money for the first time?
Stella Artois Teams With NYC Seaport Eateries To Drive Reopening
New York is dead. New York is never coming back. Everyone left the city for good, – said no real New Yorker ever! With millions of locals getting back in the New York groove by reuniting with their loved ones at their favorite eateries, Stella Artois is bringing together the city’s top restaurants...
How to Protect Your Restaurant’s Return To (The New) Normalcy
After months of complying with CDC guidelines and citizens receiving their vaccinations, the State of New York has been granted access to reopen. However, there is a fine line about how we go from social distancing and wearing masks to the type of “normal” we were familiar with in 2019...
Hopper Brings Passion For Pizza Making To Oven Manufacturer Forza Forni
Chef Mark Hopper’s role at Forza Forni was created to support all its clients by establishing a full-service consulting program for commercial clients worldwide and an Authentic Education program. Hopper has taken up residence hosted Forza Forni’s HQ test kitchen...
Minneapolis Restaurants Look Ahead After A Devastating 2020
After a year that caused many of Minneapolis’s restaurants to shutter their doors, first because of COVID-19, then due to the social unrest unleashed by the tragic murder of George Floyd, one thing is clear, “the city’s landscape is going to look quite different”...
Eco-pliant Grows From Single Straw Solution to Diverse Green Packaging Resource
As companies turn to locating suppliers and learning about compostable supplies, Eco-pliant simplifies the process. A solution-oriented company, Eco-pliant started as a movement away from our dependence on plastic straws, but has expanded its supply line tremendously...
Flynn Shares Vision for NAFEM 2021 Orlando Show
Restaurant and foodservice operators around the country are arising from the proverbial ashes. With that many industry events, conventions, and other large gatherings are tentatively working towards ending their hiatuses. With the changes in CDC guidelines, the trade show industry is set to return...
Hospitality’s Smokey Bear
While Covid-19, its variants or other deadly pathogens may be out of foodservice’s immediate sight in recent weeks, we cannot let it also become out of mind. The recent fast moving coronavirus outbreak in Florida adding 2 more deaths to Covid-19’s toll serves as a stark reminder...
Catering Outdoor Events: How to Maximize Ice Supply
From dinners to weddings to mixers, summer has a way of turning events outdoors. While summer brings the perfect weather to host outdoor parties, the heat can cause a few bumps in the road for party planners and caterers. It can be difficult to keep enough ice on hand in the heat...
NYC Launches $11 Million Business Quick Start To Cut Red Tape for Restaurant Openings
Budding small business owners and those who were shuttered during the coronavirus (COVID-19) pandemic can now tap into a citywide concierge service that promises to cut bureaucratic red tape, and make it easy to open or reopen a business in the Big Apple...
Build A Bar: MyCafe Launches New Design App
In a world powered by technology many foodservice equipment and supply dealers are wondering how they can use advancements in technology to streamline their business and simplify their sales efforts. MyCafé Edu Inc. has provided a solution to that problem with their new Build A Bar app.
Made in America: Chocolatetown Opens At Hersheypark
Finding the perfect product is always joyous. It’s no surprise that the opening of The Chocolatier by Hershey is bringing smiles to lots of faces this summer. The restaurant is like no other, with a suite of customized tabletop and furniture made just for Hershey.
Cooperation Among Competitors: Risks and Opportunities
Federal antitrust laws, which includes the Sherman Act, Clayton Act and the Federal Trade Commission Act, are sometimes described as being highly mysterious and shrouded in technical, economic terms. In truth, they are simply the legal embodiment of economic theories of...
The Covid Trilogy: Phase 3
Measured by the millions of worldwide deaths, of course Covid-19’s most excruciating and lasting damage is all about public health. Nothing can, should or ever will marginalize this awful reality. This column is written from a pure business orientation, with particular emphasis on hospitality...
Kold-Draft Builds New Representation and Distribution Team To Serve Metro New York
Earlier this year, the Ali Group added Kold-Draft to its portfolio of companies. It raised eyes among foodservice professionals who have long seen Kold-Draft’s patented ice cube as the proverbial “diamond in the rough.”
GRUBBRR Enables The Chicken Shack Continued Quick-Service Success
GRUBBRR, the leading innovator of self-ordering technologies, recently announced the expansion of an exclusive partnership with The Chicken Shack as the chain aggressively expands throughout North America. Designed to maximize profit, improve restaurant efficiency...
