Food Related Topics 
Culinary Cues
APRIL 25, 2021
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.
The Food Corridor
FEBRUARY 10, 2023
Customer Success Champion and Platform Implementation Expert The Food Corridor is inviting enthusiastic A-team players to apply for our fully remote role: Customer Success Champion and Platform Implementation Expert. What is it like working for The Food Corridor?
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The Food Corridor
DECEMBER 6, 2022
People are eating more and craving comfort foods during the winter months. With ordering takeout and food for delivery at an all-time high already, the cold winter months only exacerbate the trend – as most people are going out less in the cold weather.
Modern Restaurant Management
NOVEMBER 8, 2022
Born and raised in France, Laroche is vice president of marketing with Symrise North America a global manufacturer of flavors for the food and beverage industry. My passion for food started when I was a kid in France. How can chefs make plant-based food more desirable?
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This large-scale North American survey explores changes in expectations over the last year. You’ll learn what consumers expect from restaurants and food service establishments, how habits are solidifying, and where to focus efforts to drive the greatest impact.
Deliverect
JUNE 29, 2020
Today, it is a successful operational model that is used by organizations across multiple industries, including the food and restaurant sector. Let’s define the advantages and building blocks of a multi-channel strategy for your food business.
7 Shifts
AUGUST 5, 2020
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.
Modern Restaurant Management
MARCH 13, 2023
In the waning days of 2022, FDA issued an updated Food Code with several important updates. economy, and the Food Code impacts virtually every American. Let’s examine the key new provisions of the 2022 Food Code. What do restaurant owners need to know about food donations?
Modern Restaurant Management
SEPTEMBER 8, 2022
Few scenarios strike more fear into a restauranteur’s heart than the prospect of serving food to patrons that makes them sick. However, even with the greatest attention to food safety, there is no single way to eliminate all foodborne illness because its sources are numerous and diverse.
Culinary Cues
MAY 14, 2020
It became obvious to some that putting all of our eggs in one basket was not a wise decision for our country, a decision that could lead to a breakdown of the food production/distribution system if conditions turned sour. Just an opinion: Food for thought.
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. Ian will examine the best ordering practices from our clients. Finally, he’ll share some case studies showing how well designed inventory control can uncover hidden losses from over-pouring and lost sales that will result in several thousand dollars of extra profit every month.
Modern Restaurant Management
JUNE 23, 2022
Consumers visit a fast food or quick serve restaurant (QSR) with a goal in mind: secure a tasty meal incredibly quickly. Once upon a time, a frontline employee at a fast food restaurant did not necessarily need technological skills to apply for the job.
Future Food
AUGUST 28, 2022
Food may be considered a sixth love language because it is so crucial to our experiences and memories. While doing volunteer work in Latin America, you can try foods based on the customs of ages-old civilizations, bringing back memories of your own while learning about each culture.
Culinary Cues
MAY 23, 2021
If you are a seasoned food service manager, a chef, or serious cook looking for that next step in your career – I have great opportunities for you. I have enjoyed a rewarding and robust career in the food business, while maintaining a quality of life that inspires and protects.
Modern Restaurant Management
NOVEMBER 11, 2022
Worldwide food service packaging market was valued at over USD 118 billion in 2021 and will surpass a revenue collection of USD 186 billion by 2028 with an annual growth rate of five percent from 2022 to 2030. As per the report by Global Market Insights Inc.
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Technology is transforming the way restaurant operators work. Advanced analytics and forecasting, automated procurement. you name it, tech companies are already working on it. Learn how this digital transformation represents major advances for the industry.
Modern Restaurant Management
JANUARY 19, 2023
If you want to have a successful restaurant, great food is not an option — it is a necessity. Still, great food is not enough. Any restaurant can have great food. Great food with a great concept is a winning combination that will bring diners back again and again.
Future Food
JUNE 28, 2022
There are many questions around does the food service industry needs to revert to the old-life, pre-covid, or is this a chance, a unique chance, to do something new when it comes to how best-practice food and hospitality operators partner with developers and organisations of all types.
7 Shifts
DECEMBER 1, 2020
We eat with our eyes first, and you can be certain that customers see what your food looks like before they decide to push go on delivery or sit down at the table. Restaurant Food Photography Tips and Tricks 1. Food looks best when the light is coming from behind or from the side.
The Food Corridor
MAY 7, 2020
Two common themes are food businesses transitioning to online ordering for delivery or curbside pickup, and others turning to an ecommerce model. Transition to Food Delivery or Ecommerce. Sites like Kitsap Fresh and Fresh Food Revolution allow you to sell to local consumers online.
Culinary Cues
APRIL 23, 2022
The buck seems to always stop with the chef; it’s the chef’s kitchen, the chef’s food cost, and the chef’s menu that drives marginal profit at best. The answer is simple, yet profoundly challenging: food cost is EVERYONE’S responsibility.
Bottleneck Management
SEPTEMBER 26, 2022
Fall Food and Drink Pairings . Read on for the perfect fall food and drink pairings. Try to match the intensity of whatever food and beer you would like to pair. The post Fall Food and Drink Pairings appeared first on Bottleneck Management Restaurant Group.
The Food Corridor
NOVEMBER 23, 2021
People are eating more and craving comfort foods during the winter months. With ordering takeout and food for delivery at an all-time high already, the cold winter months only exacerbate the trend – as most people are going out less in the cold weather.
Transact
NOVEMBER 15, 2021
Could anything be more important than the safety of the food you serve customers? Fortunately, there are highly accurate digital tools at your disposal that can have a dramatic impact on how you inventory, prepare, cook, and label your fresh foods. Digital DIGITAL ACCURACY Food Safety
The Food Corridor
JANUARY 4, 2022
Chefs and caterers are always looking to reach more members of the public with their delicious food. Happily, a new wave of tech platforms is helping chefs and food entrepreneurs do just that by enabling them to reach customers directly. Home Made Food.
Modern Restaurant Management
JANUARY 20, 2023
Learn how the foodservice industry can stay competitive and fresh amid widespread food and labor shortages. Pre-made food products can provide simplicity for staff while also helping cut costs, reduce waste, and increase consistency while maintaining a wide variety of menu items.
The Restaurant Group
DECEMBER 24, 2022
Food and Beverage Trends Eating plant-based foods while enjoying live music sparked joy in 2022. You can expect restaurant trends for 2023 to lean towards globally-inspired cuisines and comfort food and drinks at their finest, with a particular focus on zero waste and sustainability.
Goliath Consulting
APRIL 28, 2020
The coronavirus crisis has challenged restaurants to rethink the way they deal with food delivery for good. Meanwhile, smaller restaurants had to turn to third-party delivery services like Doordash, UberEats, Grubhub to deliver food to their customers.
Modern Restaurant Management
DECEMBER 27, 2022
As we close out 2022, food production is at risk. We’re still facing product shortages, exacerbated by ongoing supply chain interruptions and the Russian-Ukrainian war stalling food shipments – including 9.5 Inflation is causing food prices – and food insecurity – to soar. .
The Food Corridor
JUNE 26, 2020
Here at The Food Corridor , we recognize that systemic racism doesn’t take a sideline in the world of food entrepreneurship. People of color are underrepresented when it comes to business ownership, including startup food business ownership. Comfort Foods.
The Food Corridor
DECEMBER 6, 2022
People are eating more and craving comfort foods during the winter months. With ordering takeout and food for delivery at an all-time high already, the cold winter months only exacerbate the trend – as most people are going out less in the cold weather.
The Food Corridor
APRIL 21, 2021
There’s nothing better than enjoying delicious food crafted by a local producer. At The Food Corridor , our mission is to enable efficiency, growth, and innovation in local food. CommonWealth Kitchen is home to over 50 caterers, wholesalers, food truckers, and local producers.
Future Food
DECEMBER 5, 2019
Trends that will shape the future of your food and hospitality projects for 2020. However, food and service will always be at the heart of hospitality. Food 1. Home Meal Replacement food choices, primarily from supermarkets, will continue to be a major growth category.
Food Business
JULY 2, 2021
TOPIC: Food Cost. This episode is on finding ways to shrink food costs. SUBTOPIC: Kitchen has a responsibility to find and resolve food costs. --minimize waste. Sell them at a good food cost, and push this hard in pre-service, in social media, minimize the items people can order for carryout to this one item. Push it into a successful food cost. --review and shrink your menu. Train your staff to promote items with good food cost.
Culinary Cues
JUNE 22, 2020
There are times, possibly many times, when you question your own skill – whether in cooking or presenting food, or even with the operation of a kitchen. Chefs tend to be highly focused individuals who have a need to express what they believe through their food and their operations.
Goliath Consulting
AUGUST 21, 2021
“In 2020, new food and drink line extensions plummeted by 29% versus the prior three-year average in multi-outlet retailers and convenience stores, per an innovation report from IRI.” However, when it comes to fall, food trends are a lot easier to predict. Therefore, people are going to be wanting to try new food and drinks based on comfort and all of what makes the fall season. Comfort Foods. Immunity Foods.
Restaurant Clicks
JULY 13, 2021
Chinese food is the ultimate take-out food, its sweet, sour, tangy, and spicy sauces make marinating vegetables, meats, and seafood more perfect the longer it sits. Chang’s is Chinese food with an American twist that is highly popular in the U.S.
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