360Training

JUNE 11, 2020

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. during preparation or serving. Cross-Contamination with Allergens. The most common food allergens are found in: Eggs.

Allergens

The Rail

MAY 15, 2024

Peer into counter service restaurants, from fast food chains to trendy eateries, which play an active role in the restaurant industry. You place your order at the counter or kiosk, grab a number or buzzer, and typically receive your food at the counter. Generally lower food prices than full-service restaurants.

Fast Casual

Ken Burgin

JUNE 6, 2023

Questions could range from ingredients of dishes to potential allergens. Language Practice: If your restaurant serves international clientele, ChatGPT can help staff practice key phrases in different languages, enhancing their ability to communicate effectively with a diverse range of guests.

Training

Apicbase

MAY 21, 2024

That means balancing brilliant ideas with practicality and taking the time to consider all variables that can impact food costs , menu scalability, and customer first impressions. Make sure your team understands cross-contamination risks, training them to avoid allergen exposure by following safe food handling practices.

Menu

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. With real-time data, you gain a deeper understanding of food costs, revenues, and inventory levels. A measured inventory leads to massive food cost savings.

Operations

Apicbase

APRIL 5, 2024

When thinking about restaurant automation, imagining a future where AI-powered androids shake cocktails and drones drop food deliveries through your skylight is fun. But automation in food service is much more than that. Production planning software transforms food production from a paper-based chore to a digital process.

Back of House

Apicbase

NOVEMBER 28, 2022

Food traceability is compulsory for many food companies in the US, Europe, and the UK. 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. But that’s not the only reason why food traceability has gone mainstream.

Tip Distribution

Rocket Fuel

JANUARY 18, 2025

As fast food chains strive to stay ahead of the competition, QSR industry trends like digital transformation, menu diversification and enhanced delivery options are reshaping how these businesses operate. Here’s an in-depth look at how certain trends are restyling the fast food sector. Another key trend is menu diversification.

2025

Apicbase

NOVEMBER 4, 2022

Moreover, with the help of data aggregation and analysis, restaurant owners know what parts of their business are underperforming, whether they be food quality, sale frequency, or customer experience related. These automated processes save time and speed up the supply chain process of acquiring necessary goods.

Hospitality

Apicbase

MARCH 3, 2023

This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. Your restaurant managers have access to real-time inventory data at every location , allowing them to minimise over- and underbuying, which massively reduces food waste and food costs.

Point of Sale

The Restaurant Times

AUGUST 30, 2022

The food service industry across the world is saturated with a large number of players without much variation in terms of offerings. It allows you to manage sales, inventory, supply chain, production, orders, kitchen operations, staff, and customers with the help of a digital interface of the software.

POS

Modern Restaurant Management

NOVEMBER 2, 2023

Alongside wild stories detailing how foodborne illnesses can happen, Shaw offers practical solutions to avoid food safety breaches. Shaw is a food safety specialist, podcaster, founder of Savvy Food Safety, co-founder of My Trusted Source, and an entrepreneur, author, and speaker who spent 30+ years working in the foodservice industry.

Kitchen Safety

Apicbase

MARCH 28, 2024

Most successful food businesses are now multi-unit and multi-channel. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on. Recipes – Your Core Data Set The back of house or production side of a food business is notoriously hard to manage.

Management

Modern Restaurant Management

NOVEMBER 18, 2019

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? Cool foods rapidly to get out of the Temperature Danger Zone.

Food Safety

Modern Restaurant Management

AUGUST 28, 2020

He served on countless non-profit boards throughout Frederick County and the state of Maryland. He graduated in 1954 from the School of Hotel Administration at Cornell University, where he had served as president of the Delta Kappa Epsilon (DKE) fraternity and was a catcher on the baseball team. 20, 1955, and served in the U.S.

Allergens

360Training

JANUARY 14, 2019

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. Establish a Plan. Examples include E.

Kitchen Safety

Clover - Restaurants

MAY 3, 2024

Recent surveys confirm the importance of cleaning and sanitizing in food industry establishments for building customer confidence and in influencing diner choice. City and state health departments monitor local restaurants to ensure they’re following food safety management program guidelines. An estimated 3,000 people in the U.S.

Kitchen Safety

Modern Restaurant Management

OCTOBER 15, 2019

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. 16 being World Food Day and restaurant prices rising 3.2 Challenging Q3. percent range.” Seattle, WA.

2019

Sante

APRIL 13, 2020

Adding plant based protein to your menu can serve the needs of customers, the planet and your bottom line. There is also reduced cancer risk and a lower risk of food poisoning from undercooking plant based protein. Stacey Sears. Restaurants can accomplish these goals while adding to their bottom line. land in the Beyond Meat camp.

Sustainability

Aaron Allen & Associates

SEPTEMBER 30, 2022

Plant-based foods and alternative proteins have seen incredible growth over the last few years. the plant-based food market has been growing at a 16% CAGR (2018–2021) — more than twice the growth of foodservice (6% CAGR) and more than four times the growth of coffee (3% CAGR). for plant-based food was reaching the $7 billion mark.

Marketing

Culinary Digital

FEBRUARY 23, 2023

In this blog, we talk about the rising global concerns around food security. Global Food Security: An Overview Food Security is the availability of food in a country and the ability of its individuals to access safe and nutritive food that meets their dietary requirements and preferences for a healthy and active life.

Sustainability

Perfect Daily Grind

OCTOBER 31, 2019

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. You may also like How to Make Your Coffee Shop More Accessible.

Allergens

EATER

NOVEMBER 30, 2023

Centuries of colonialist practices have severed the connection between Indigenous people and what we consume Listen to this article It’s difficult for me to celebrate food. When I think about my connection to food, many of my first thoughts are rooted in trauma. These genocidal food practices continued into the 20th century.

Dietary Restrictions