The Food Corridor

APRIL 1, 2025

Michigan’s Cottage Food Law allows food entrepreneurs to legally sell certain homemade goods directly to consumers without the need for a commercial kitchen. The Michigan Cottage Food Law was enacted to allow small-scale food producers to sell low-risk foods directly to consumers.

Kitchen Safety 52

Kitchen Safety License Food Safety Food 52

Modern Restaurant Management

SEPTEMBER 8, 2023

For external audiences, spotlighting your commitment to food safety will also help increase consumer trust and loyalty, as well as positive reviews and referrals. Internally, trust fosters a sense of accountability and responsibility throughout the organization from the top down.

Food Safety 520

Food Safety Allergens Food Loyalty Program 520

Modern Restaurant Management

MARCH 24, 2023

Although restaurants are increasingly interested in meeting the needs of gluten-free consumers, there’s plenty of room for improvement in the messaging used to communicate about gluten-free options. Do you employ alternatives to wheat flour to prepare gluten-free baked goods and pizza dough? If so, what are they?

Training 449

Training Front of House Kitchen Safety Allergens 449

Modern Restaurant Management

MARCH 18, 2024

Among the findings: Casual experiential dining appeals on many fronts to consumers of varying ages in different parts of the country looking for affordable culinary experiences. Chef driven fast casual restaurants feed consumers’ desires for high quality menu items delivered quickly and on the go.

2024 474

2024 Food Truck Fast Casual Allergens 474

Modern Restaurant Management

JUNE 15, 2021

While what consumers eat won’t change, post-COVID-19, how they will get it will. While some automation and technology solutions can require quite an investment, there are plenty of things to enhance your presence, improve efficiency and tempt consumers that are more cost effective and expedient to implement.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

MARCH 22, 2024

The FDA has already issued more than 50 food recalls in 2024, causing many consumers to worry about food safety – and raising an important question for the restaurant industry: Would we know exactly what to do in a recall situation? Good communication – fast, accurate, actionable – is key to a successful recall.

Food Safety 472

Food Safety Social Media Food Supply Allergens 472

Modern Restaurant Management

SEPTEMBER 19, 2023

With AI, food companies can calm ingredients that trigger allergens. The good news is that AI could reduce food waste in several ways such as notifying and assisting sellers in re-pricing perishable food automatically so that it can be sold at a discount before it goes bad. Even so, it's only a sample of what's to come.

Food Supply 322

Food Supply Food Supplies Waste 322

Modern Restaurant Management

MAY 6, 2022

Animal welfare and food processing concerns are making consumers explore environmentally-friendly food alternatives, prompting a rise in vegan food demand. Consumers are increasingly choosing plant-based goods due to growing awareness of animal cruelty and the significant environmental impacts of the dairy industry.

Consumer Goods 492

Consumer Goods Allergens Food Supply Sustainability 492

The Rail

OCTOBER 18, 2022

Customers can now interact with a digital or virtual assistant to make their meal selection, get information about menu items ( such as allergens ), place orders or make reservations, and receive notifications when orders are ready for pick-up. The simpler, the better. Customization.

Online Ordering 241

Online Ordering Allergens Customer Experience Food Order 241

Perfect Daily Grind

JUNE 21, 2020

Vegan, earth-conscious, experience-seeking, Instagram-shunning, pour-over-drinking, pour-over-avoiding, quality-orientated, convenience-orientated: the consumer market is rapidly evolving and at times contradictory. The world has too, and this will impact the behaviour and preferences of 2020’s coffee shop consumer. Neil Soque.

Café 179

Café Consumer Goods Customer Experience Sustainability 179

Modern Restaurant Management

NOVEMBER 4, 2019

The survey uncovered the top factors driving consumers to seek plant-based alternatives: 74 percent of Americans seek variety in their diet. 58 percent of parents say it’s to set a good example for their kids. In fact, 62 percent say they’ve even come to expect plant-based alternatives on menus and in grocery stores.

Fast Casual 280

Fast Casual Seasonal Menu Innovation Customer Experience 280

Cheetah

NOVEMBER 16, 2021

The ‘Clean Label’ movement is part of the rising trend in consumer consciousness driven by the aspiration for improved personal and planetary health. From a marketing perspective, it is a buzz word open to interpretation by consumers and brands. Less additives, allergens and preservatives. Clean Label Food.

Food 147

Food Food Safety Consumer Goods Allergens 147

The Restaurant Times

JANUARY 31, 2022

Consumers across the globe have a strange love affair with baked goods, and the current pandemic seems to have accentuated the relationship. You must consider providing information regarding the nutrition content of your bread, pastries, and sweets since the consumers are becoming more health-conscious. Promote Good Cakes.

Allergens 83

Allergens Food Consumer Goods Point of Sale 83

Hot Schedules

JANUARY 27, 2020

Restaurant owners and operators faced a number of challenges last year, from an unprecedented labor shortage to changing consumer expectations and the continued advancement of new technology. Consumer Demands Will Continue to Change. Consumers know they can have the food they want, when they want, where they want. read more.

2020 117

2020 Webinar Employee Relations Allergens 117

The Food Corridor

JANUARY 4, 2022

With private events difficult to arrange and more consumers happy to order food for delivery, caterers and independent chefs have new opportunities; and therefore, need new ways to connect with customers. What is a Chef-to-Consumer Marketplace? Direct-to-Consumer Marketplace Apps Worth Sharing with Your Tenants. Fees of 7.5%

Catering 105

Catering Food Online Ordering Kitchen Safety 105

The Rail

AUGUST 23, 2022

Any differences should be reflected in the semantic core, meaning the site structure will differ from the main version to get good search visibility. The menu is focused on the preferences of local consumers. It doesn't matter whether visitors use different vocabulary or have different culinary preferences.

SEO 130

SEO Social Media Customer Service Customer Experience 130

Hot Schedules

OCTOBER 4, 2019

These counts are time consuming, can delay end-of-month reporting, and are error prone, especially with more manual inventory counting systems. They may have a daily count for pricey and fast-moving items, weekly counts for most food and beverage, monthly counts for non-consumables, and annual counts for machinery and cookware.

Inventory 60

Inventory Management Management Demo 60

Apicbase

APRIL 11, 2024

The success of a food service business depends on how well its restaurant managers manage purchasing and inventory and how good the chefs are at creating profitable recipes. This is an error-prone and time-consuming process that reduces the value of the data because insights from across the company remain hidden or difficult to access.

Operations 52

Operations Back of House Front of House Allergens 52

Apicbase

MAY 21, 2024

Understand your target audience Define your audience’s demographics, dining occasions, and dietary preferences to create a menu that caters to their needs—considering regional tastes and preferences to ensure a good fit if expanding into a new market.

Menu 52

Menu Dietary Restrictions Allergens Seasonal Menu 52

Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. These automations make the job more straightforward and improve efficiency, accuracy, and compliance.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Black Box Intelligence

DECEMBER 10, 2021

Each update highlights the most relevant and timely workforce, financial, guest and consumer trends. Viewed through the COVID lens, there is added appeal for operators and consumers for increased use of kitchen robots. As an added bonus, reservation systems can also be a smart marketing tactic and a good way to reach new customers.

Technology 52

Technology Online Ordering Employee Relations Kitchen Safety 52

Apicbase

JULY 22, 2024

Mann acknowledged, however, that there remains “a challenge around consumers’ readiness to adapt to climate-friendly dishes.” Implementing software like Apicbase enables foodservice companies to share critical information with their customers, including food provenance, allergen details , nutritional values, and carbon footprints.

Catering 52

Catering Sustainability Technology Employee Relations 52

Apicbase

NOVEMBER 28, 2022

These businesses are accountable for any safety issues in their supply chain and must have information on traceability for the goods they grow, distribute, and sell. In addition, consumers have grown more concerned about the food they eat, where it comes from, and which nutritional values it offers. Virtual brands.

Tip Distribution 52

Tip Distribution Kitchen Safety Food Supply Food Safety 52

Apicbase

AUGUST 19, 2022

And that is a good thing. Unfortunately, despite all the good intentions, these jack-of-all-trades solutions are usually excellent at one trade and deliver jack at most others. It is as if you expect the gardener to be as good at trimming the hedges as he is putting together a bill of materials for a dinner service of 500 people.

Hotels 52

Hotels Technology Hospitality Back of House 52

Apicbase

JUNE 11, 2024

Build Good Vendor Relationships People respond to honesty, transparency, and respect. Consider items like canned goods, condiments, broths or spices. Periodically Review Vendors, Contracts & Invoices Performance reviews can be tedious and time-consuming, often leading to extra work and potentially strained relationships.

Supplies 52

Supplies Management Management Food Supply 52

Apicbase

MARCH 3, 2023

Ingredients are linked to their respective suppliers, package sizes, nutritional values, and allergen information. Moreover, the software generates an accurate allergen list, accessible via QR. However, manually setting PAR levels for every menu item and restaurant would be time-consuming.

Point of Sale 52

Point of Sale POS Management Management 52

The Restaurant Times

AUGUST 30, 2022

and guest-facing content (such as allergens, nutritional content, etc.) A good restaurant POS system allows you to take incoming orders from multiple food aggregators and deliver them efficiently. Thus, it would be best to look for a restaurant POS system with features from contactless delivery to payment processing for your consumers.

POS 52

POS 2022 Point of Sale Mobile Ordering 52

Modern Restaurant Management

NOVEMBER 2, 2023

I also hope that consumers recognize the significance of health inspectors and their crucial role in ensuring the safety of their communities. For future sanitarians, I want them to understand that there will be both good and challenging days, but each one holds valuable lessons. Consumers, vendors, insurance companies, etc.,

Kitchen Safety 474

Kitchen Safety Food Safety Allergens Employee Relations 474

Apicbase

MARCH 28, 2024

Product development – clean data on ingredients, allergens, and nutritional values along with recipe and menu optimization tools. A good system has automation features to save time and improve efficiency in almost every aspect of operations. Which type of consumer does the brand attract? Are there any competing brands?

Management 52

Management Management Point of Sale Kitchen Safety 52

Modern Restaurant Management

AUGUST 28, 2020

“Restaurant models are evolving to meet growing consumer demand for off premise dining. Consumers can order for delivery or pick-up through digital channels, or on-site using kiosks. ” “We are so excited to be working with Trabon on the nutrition and allergen calculator. Sedgwick St.,

Allergens 364

Allergens Kitchen Safety Guest Recovery Customer Service 364

Modern Restaurant Management

JANUARY 5, 2021

The way that businesses and operations are run, the consumer outlook, their needs and requirements have all switched direction to adapt to what has been termed, the new normal. Less commented on is the fact that consumer-facing technology interfaces need to evolve in order to drive the digital guest experience forward.

Online Ordering 395

Online Ordering Point of Sale Allergens Customer Experience 395

Clover - Restaurants

MAY 3, 2024

With an increased focus on consumer safety post-pandemic, many restaurant owners are exploring the use of innovative cleaning solutions. Personal hygiene Your restaurant employees are very important in preventing the spread of germs and bacteria, and that starts with good personal hygiene practices.

Kitchen Safety 52

Kitchen Safety Food Safety Food Food Supply 52

Apicbase

MARCH 16, 2025

If you ran a contract catering operation in the 2000s, the job was straightforward: serve good food, on time, at a reasonable cost. But, people dont want caterers telling them whats good for them, like Try our healthy, high-protein salad for ultra-runners. We need to keep innovating to meet consumer expectations.

Catering 52

Catering Dietary Restrictions Back of House Front of House 52

Modern Restaurant Management

APRIL 30, 2021

FASTER Act Makes Sesame a Designated Allergen : On April 23, 2021, sesame was officially designated an allergen as the bipartisan FASTER Act was signed into law by President Biden. The other eight allergens previously designated as allergens include eggs, dairy, fish, shellfish, tree nuts, peanuts, wheat, and soybeans.

2021 454

2021 Allergens Restaurant Law Employee Relations 454

Modern Restaurant Management

OCTOBER 15, 2019

There was a bit of good news amid the otherwise disappointing quarter. That is a warning that discretionary consumer spending, of which restaurants are a component, is likely to continue being soft going forward.” Key areas of growth include: 92 percent of consumers use drive-thru at least once a month.

2019 211

2019 Point of Sale Small Business Consumer Goods 211

The Restaurant Times

OCTOBER 13, 2021

A good restaurant loyalty program could be a customer magnet for your restaurant. With the introduction of tablet-based POS systems which feature digital receipts, which allow consumers to text or email receipts by entering their phone number or email address. Digital Receipts .

Loyalty Program 52

Loyalty Program POS Allergens Mobile Ordering 52

Modern Restaurant Management

MARCH 13, 2023

Many of the key changes in the 2022 Food Code relate to food allergens. These concerns reflect FDA’s increasing commitment to ensuring that Americans with allergies are aware of the potential allergens in their foods and impose commensurate duties on restaurants and food producers in order to further that commitment.

2022 471

2022 Allergens Food Food Safety 471