Food Safety Never Takes a Holiday 

Modern Restaurant Management

With the season of food and Thanksgiving when holiday food is at the forefront, what are defined standards and procedures that restaurants should keep top-of-mind to set the expectations regarding food handling and preparation during the holiday rush? With an influx of customers at peak dining times and an increase in the volume of prep work, some employees may feel pressure to sacrifice food safety for speed.

A Coffee Shop Owner’s Guide to Handling Food & Dairy Allergies

Perfect Daily Grind

Nuts are common culprits when it comes to triggering food allergies. What Food Allergies Should You Be Aware Of? According to Food Allergy Research and Education ( FARE ), most fatal allergic reactions occur outside the home, in public places like coffee shops. Popular food items like cakes, muffins, and sandwiches usually contain wheat and eggs. It doesn’t always take large amounts of an allergen to cause sickness or even death.


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FDA Relaxes Nutrition Facts and Menu Labeling Requirements for Restaurants and Food Manufacturers During COVID-19 Emergency

Modern Restaurant Management

Food and Drug Administration (FDA) has issued two temporary food labeling guidance documents that attempt to balance industry supply and demand during the novel coronavirus pandemic. Labeling on Packaged Food Sold by Restaurants and Food Manufacturing Facilities.

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How to Handle Food Recalls in Your Restaurant


A recall is by far one of the most devastating things that can happen to any brand in the food industry. Fortunately, they can take several proactive measures such as implementing food safety initiatives in order to maintain quality and safety in the production process. Adopting a technology-based solution such as a quality management system (QMS) would help streamline the process for all of those that are involved in preparation, production, and distribution of food.

Cross-Contamination: What It Is and How to Avoid It


What can restaurants, food trucks, and other professional kitchens do to prevent foodborne illness? Cross-contamination is the transfer of bacteria and other contaminants during food handling. Cross-Contamination with Allergens. The most common food allergens are found in: Eggs.

Meet the Villains Part Two: The Rogue Spender

Hot Schedules

The Rise of Food Allergies – and How to Keep Your Guests Safe and Happy. With food allergies on the rise, and more than 15 million Americans affected, it’s critical for your restaurant to be able to deliver clear, accurate allergen information to guests.

Managing Inventory – and Your Time

Hot Schedules

A long with labor, food and beverage is one of the highest costs within a hospitality organization. For these businesses, selecting a few items to spot-check regularly (high-theft potential items like alcohol; goods that spoil quickly; items with high loss-percentages, like janitorial supplies) against the theoretical can help keep variances in check, while limiting the actual amount of time spend overseeing inventory. Managing Inventory — and Your Time .

Competition’s Coming: Key Technology Changes Can Help You Win

Modern Restaurant Management

Lavu, the restaurant technology services company, estimates 42 percent of food purchases are made online. What’s more, consumers tend to spend extra on their food when ordering by themselves, either through kiosks or branded apps.

Restaurant Inspections Checklist and Guide [Get an A+ Rating]

7 Shifts

72% of Americans eat food from a restaurant at least twice a week, meaning hundreds of millions of Americans frequently trust foodservice establishments to prepare their meals in a safe and sanitary environment. However, surfaces that touch food not only needs to be cleaned but sanitized.

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#LifeOrDeathRecipe Challenge and ‘A Woman’s Place’

Modern Restaurant Management

He began his life-long career in the hospitality business at the food service division of Stouffer in Newark, N.J., and joined the Marriott Corporation in 1965 to help launch its fast-food division, beginning with Hot Shoppes Jr.,

How to Meet The Needs of Today’s Coffee Shop Customer

Perfect Daily Grind

According to UK-based consumer intelligence firm Brandwatch, one of the biggest challenges for the food and beverage industry is staying up to date with consumers’ wants and needs. Consider adding a decaf symbol next to certain drinks, just as you would for allergens and vegan products.

37+ Engaging Resident Event Ideas in 2021


Food Events. If we know one thing for sure, it’s that everybody appreciates some good food. Sports-related events provide multi-family managers with an almost unending supply of opportunities. Food Truck Friday.

FDA Temporarily Allows Minor Ingredient Changes Without Label Disclosures Amid Pandemic


A new FDA rule allows for minor ingredient substitutions without needing to disclose it on food labels. Plus, boozy Dalgona coffee, and other news to start the day FDA temporarily relaxes food labeling rules for minor ingredient swaps and calorie disclosures for vending machine items.

MRM Plant-Based: New Look for Veggie Grill and Plant-Based Pizza Toppings

Modern Restaurant Management

MIXT has teamed up with Impossible Foods to provide fans an exclusive, complimentary tasting of MIXT's IMPOSSIBLE™ Meatballs in a fresh basil marinara. Pizza Hut announces limited-time test of a game-changing round pizza box AND the 'Garden Specialty Pizza' – topped with new plant-based 'Incogmeato' Italian sausage – available in Phoenix, Arizona while supplies last. "We

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MRM Research Roundup: Mid-October-2019 Edition

Modern Restaurant Management

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dismal restaurant sales traffic, best foodie cities , top breakfast foods in America, food fraud and why Brits love chicken shops. Job growth has slowed, due to businesses willing to leave job openings unfilled as well as the lowest unemployment rate in nearly fifty years limiting the supply of qualified workers. 16 being World Food Day and restaurant prices rising 3.2

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