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FOOD NOISE OR FOOD SYMPHONY

Culinary Cues

I find it very interesting how diverse the food experience is. Just as all cars can move a person from one geographic point to another yet the experience that takes place in between can be totally different – so too is this true with food. QUICK SERVICE: This is the food noise experience for both the customer and the employee.

Food 396
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AI Is Revolutionizing the Food Industry

Modern Restaurant Management

However, the impact that AI is already having on the food industry is without parallel, helping to lower food prices, increase the availability of certain products or ingredients, and prevent supply chain shortages. With AI, food companies can calm ingredients that trigger allergens.

Food 109
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Six Important Steps Restaurants Should Take to Build a Strong Food Safety Culture

Modern Restaurant Management

Ensuring food safety is essential for restaurant brands and others within the food industry. A weak food safety culture can have severe consequences, including product recalls, foodborne illnesses, reputational damage, diminished customer loyalty, and financial losses.

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Food Delivery Ideas: How to Deliver Food While Maximizing Your Restaurant’s

7 Shifts

We’ll show you how to deliver food and offer takeout while maximizing profits. Are there any tips for food delivery and takeout inventory management? How do you market food delivery and takeout? Base your food inventory orders on data rather than gut feelings. How do you market food delivery and takeout?

Food 341
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Digital Transformation in the Restaurant Industry

The digital transformation of restaurants and food service businesses represents major advances for the industry, especially when the driving force becomes AI. Think, a 25-75% reduction in food waste that translates to millions of dollars in savings. Streamlined allergen management ensuring ZERO food allergy incidents.

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Exploring Food Culture

Modern Restaurant Management

" Conversations Behind the Kitchen Door: 50 American Chefs Chart Today’s Food Culture " by Emmanuel Laroche offers insights from leading chefs and readers will walk away with advice and inspiration from noted chefs, restaurant owners, bartenders, and industry leaders, all of whom have shared their stories in their own words.

Food 171
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Prioritize Food Safety This Month and Throughout the Year

Modern Restaurant Management

The food your restaurant serves should taste good, look appealing, and be safe! Each year, food safety breaches sicken 48 million people in the United States and, of those, 128,000 are hospitalized and 3,000 die. Food safety must be “baked in” to your brand’s culture so key audiences know that you prioritize it.

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Dive Into Your Inventory Data (and Add Substantial Profits to Your Bottom Line)

Speaker: Ian Foster, Sculpture Hospitality Regional Director West Coast

In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Analyzing your pour cost and food cost. Ian will examine the best ordering practices from our clients. You will learn: Why take inventory at all? Inventory basics.

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Changes in Consumer Habits: Looking Back Over the Last 12 Months for Restaurants

You’ll learn: What consumers expect from restaurants and food service establishments. This large-scale North American survey explores changes in expectations over the last year. How habits are solidifying. Where to focus efforts to drive the greatest impact.