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Smart ways to keep your restaurant or bar running cool, safe, and efficient all season long. Summer brings sunshine, longer days, and—if you’re not prepared—hot kitchens that slow down service, impact food quality, and push your staff to the edge. Here’s how to prep your kitchen to beat the heat. Your staff.
By Ellie Gabel, Contributor Safety is crucial in any workplace, but restaurants face a unique mix of concerns. Like others, bars and restaurants have to take care of their employees. However, they must also ensure the safety of their guests, as foodborne hazards can be dangerous and stem from many areas. Its a matter of culture.
Over and above these suggestions, if you have the size to spread out your kitchen you should do so. Food handlers must wear gloves, hats and masks. Kitchens must be sanitized, per recommended guidelines. They are for your own safety too. Don't complain to your guests or fellow staff members. Do remain positive.
Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on foodsafety, food handling, and kitchen equipment use. Restaurants with large or intricate menus will need to allocate more time to staff training on the ingredients, preparation methods, and food handling procedures.
After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. How do you ensure compliance with foodsafety and hygiene regulations? Hiring the right people can make or break your business.
The National Restaurant Association remains on top of the issue providing updates and resources including a fact sheet and a webpage with an FAQ, industry guidance, and foodsafety guidelines provided by ServeSafe to address increasing questions about COVID-19. We ensure foodsafety. Eat healthier.”
Nair, a partner at Ervin Cohen & Jessup LLP compiles recent legal news affecting the restaurant, food and beverage and hospitality industries for Modern Restaurant Management (MRM) magazine. The act replaces previous regulations on the cottage food industry. The bill would have had a dramatic impact on fast food franchises.
This edition of MRM News Bites features a double dose from US Foods, SpotOn Transact, DoorDash Kitchens, Virtual Restaurant Consulting, Tripleseat and Gather, wagamama, Toast, The Gluten Intolerance Group, Instawork and StaffMate Online, Procurant and Yellofin, Sift, 7shifts, ParTech, Revel Systems and Como, Kabbage, Bluecrew and Cuboh.
It’s not enough just to recover, retail and specifically restaurants and the food industry are compelled to pivot, adapt and create a model that will endure. Restaurant and bar employment (as of July 2021) remains down by 1.5 Restaurant and bar employment (as of July 2021) remains down by 1.5
When staff are unable to answer basic questions about your gluten-free menu, or ask inappropriate questions of guests who inquire about gluten-free options, consumers may have doubts about your ability to ensure their safety or prepare a dish that meets their dietary needs. How do you prevent cross-contact in your salad bar?
The extra precautions and contortions of today’s pick-ups will eventually fade, but the model of customers grabbing food right outside the restaurant is here to stay. Yes, curbside reduces the number of virus-spreading interactions and increases safety, but that’s about the only good news for the people running the restaurant.
US Foods Holding Corp. launched its COVID-19 online operator resource, the US Foods Restaurant Reopening Blueprint. The Restaurant Reopening Blueprint is informed by interviews with key stakeholders such as diners, restaurant staff and US Foods consultants and chefs. Click here to view the application and instructions.
We are offering restaurateurs the opportunity to operate a second brand within their existing brick and mortar location, increasing their bottom line by also becoming a virtual kitchen owner.” General Mills Foodservice' s Neighborhood to Nation Restaurant Recipe Contest will award $100,000 to restaurants and food trucks nationwide.
23, 2025 Photograph: RATIONAL Facebook Twitter LinkedIn Maintaining clean and hygienic equipment is one of the most important tasks in food service — and also one of the most despised. Most of all, it’s not nearly as much fun as preparing food and serving customers, the reason most people love working in food service.
The core teams that need to appreciate and cooperate are the front-of-house waiting teams, the bar staff, and the kitchen team. Here are some key tips you should have on top of your mind: Factor in accurate food preparation and cooking timings to avoid letting down your diners. Make Sure that Wait Times Are Accurate.
In addition to more wide-ranging compliance requirements like general health & safety guidelines and local labor laws, there are food and beverage-specific safety regulations , requirements for specialty licenses (such as those to serve alcohol), and unique stipulations on labor compliance, many related to the employment of minors.
Participating restaurants will donate 15-25 percent of sales to their local food bank and over 1500 restaurants nationwide have already joined the initiative. ” Over 200 food banks face a surge in demand for emergency food aid in the wake of COVID-19. Aramark Creates Safety Plans.
Rakuten Ready surveyed more than 100 customers to measure how behaviors around dining have, or are anticipated to change around the perceptions and impact of COVID-19 on restaurants, food delivery and order for pickup. "The desire for convenience has always been present, coupled with an equally strong desire for delicious food.
Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another nontraditional franchise model – virtual kitchens and has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, Rhode Island.
Most Important safety initiatives. Followed (not surprisingly) by restaurants and delivery drivers following proper safety protocols, price, and ease of ordering from the restaurant. Barring a dramatic decrease in coronavirus infections, U.S. Restaurant and bar related concerns. 73 percent said social distanced tables.
Noma, one of the best restaurants in the world, recently reopened as a burger and wine bar. They recognized that more than fancy food, customers are craving the simple exchange of humanity. Don’t Be Afraid of Ghost Kitchens. Don’t Be Afraid to Go Back to Basics.
US Foods Ghost Kitchens. US Foods Holding Corp. launched US Foods Ghost Kitchens, a program designed to guide restaurant operators every step of the way when opening their own operation, helping them easily add a new revenue stream.
" Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp. Also launching today, is a special edition of the company’s Food Fanatics magazine. To view all of the available resources or connect with a US Foods expert, visit the company’s website here.
The Prime Minister Boris Johnson announced that all restaurants, bars, and cafés had to be shut for dining-in customers. But many eateries, bars, and cafes are doing their best to be positive, serving their customers while respecting the current norms. Has your favourite bar shut down during the coronavirus pandemic?
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table.
In this edition of MRM News Bites, we feature robots in fast food, virtual education and chef-inspired, plant-based ice cream. As part of the deployment, White Castle will bring the new version of Flippy, Robot-on-a-Rail (ROAR), into kitchens for testing and future integration. White Castle Employs Flippy the Robot.
mrus, says: “As a young company, we are truly grateful to the bar and restaurant industry professionals who have supported and guided us on our journey and we are determined to help this hard working and special community get through this difficult time. .” Newark Working Kitchens. We are grateful for our partners, like S?mrus
By including them in your vision for the restaurant and providing tips on how they can improve their own food service skills, you’re putting trust and responsibility in their hands from day one—another key aspect of a person’s job satisfaction. Even your most seasoned staff can forget things.
They include PepsiCo, Uber Eats, Constellation Brands, Moët Hennessy USA, Robin Hood Foundation, Ecolab, Cargill, Boston Beer Company, Shift4 Payments, P&G Professional, Ventura Foods, United HealthCare, The Elliot Group, Davis Wright Tremaine LLP, and the Light Foundation. ” The BOHA! restaurants.
" Under the banner of its longstanding “We Help You Make It” promise to foodservice operators, US Foods Holding Corp. Also launching today, is a special edition of the company’s Food Fanatics magazine. To view all of the available resources or connect with a US Foods expert, visit the company’s website here.
The safety of Dunkin’ franchisees, their restaurant employees, and guests remains a top priority. Taffer's Tavern, the new full service tavern concept created by Jon Taffer, signed a multi-unit franchise deal with Cuisine Solutions, a manufacturer of sous vide foods, to bring the ‘Kitchen of the Future’ to the D.C.
Labor and employment claims will continue to be one of the top legal issues facing restaurants as they navigate the government health and safety regulations. A restaurant’s lease is a binding contract requiring them to pay rent for the restaurant space, much of which could not be used under the health and safety shutdowns.
Consider food costs, labor costs, and cost of marketing your reopening. Plan your budget to include food costs, labor costs, operating costs, marketing costs, and any extra costs such as for party favors and special decor. Additionally, by keeping the menu to a limited number of dishes, you can better plan and manage your food costs.
Over the past few weeks, we have met with clients, attended roundtables, observed trends and polls, and have kept our creativity flowing, to develop design solutions to help sustain our food and beverage industry partners through COVID-19 and beyond. Restaurant guests who choose to dine-in will now be laser-focused on foodsafety.
There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. each surface that comes into contact with food, and any supplies or equipment that’s used through the day. Service station, bar, and counters.
Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Smart Bar USA Founder Barry Fieldman.
As we continue to fight this pandemic that we still know so little about, and try to gradually open up the economy with a keen eye on public safety – it will be restaurants and other hospitality businesses that suffer the longest. Make sure that you seek out opportunities that involve food. This will likely be the case for some time.
Restaurant groups, such as the Arizona Restaurant Association, are also using this opportunity to launch and promote creative Take Out campaigns that benefit the broader food community. recently launched Foodie Finds ( www.foodie-finds.com ), an augmented reality app for discovering food at nearby restaurants and bars. "We
From logistics to marketing, staff communication to moving the kitchen, reopening a restaurant successfully is all about the details. Look into the demographics, competitors, local food trends, foot traffic, and even parking availability. Is there a bottleneck at the bar? Dont just replicate your old setup.
Update your restaurant policies and operating procedures In order to reopen your restaurant safely and successfully, you’ll need to update your restaurant’s policies and operating procedures to comply with the latest safety guidance provided by the FDA, CDC, and your local government. Social distancing and protective equipment ??
“We know many children face food insecurities and we want to help school districts and families ensure that every child has a good meal while we work through this difficult time together,” said Christina Happel, Regional Vice President of Operations for Joella’s Hot Chicken. .” Emphasize your healthier items.
The Distilled Spirits Council of the United States (DISCUS) announced the formation of the Hospitality Recovery Coalition with the goal of supporting on-premise partners, including restaurants, bars and distilleries, facing harsh economic impacts due to the COVID-19 crisis. US Foods Holding Corp. Unfortunately, many already have.
Restaurant Business Online reports top managers cut waste by 15% with tight trackingon a $50,000 food budget, thats $7,500 saved annually. FoodSafety News says 60% of diners now prefer this option for speed and safety. Sync with apps like DoorDash or Grubhub to keep orders flowing without overwhelming your kitchen.
QDOBA Mexican Eats® introduced new restaurant formats, top photo, that feature buildouts including mobile-order drive-thrus, walk-up windows, mobile-order pick-up lockers, dedicated curbside pick-up areas, ghost kitchens, and concepts with updated outdoor seating. designed with high-rent urban areas in mind. ” Delivering Jobs. .
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