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FSMA Rule 204 Food Safety Countdown: What Restaurant Managers Need to Know Now

Modern Restaurant Management

Better food safety has never been more in reach, thanks to advancements in traceability standards and technology. FDA’s Food Safety Modernization Act (FSMA) Rule 204 approaching, restaurant operators stand to gain improved confidence in the safety and quality of the food they serve.

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How Restaurants Can Manage Food Costs During Disruptions

Modern Restaurant Management

Amid these potential disruptions, operators need a fresh approach to managing food costs. But it goes beyond figuring out how to source the freshest ingredients at the best price. Extreme Weather: By 2035, experts predict that higher temperatures alone will push up worldwide food prices by between 0.9 percent annually.

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IMMIGRATION AND THE BUSINESS OF FOOD

Culinary Cues

So, lets look at immigration through the eyes of the business of food from agriculture to food processing and on to the restaurants we all enjoy supporting. The next time you walk through your local supermarket, butcher shop, fish market or bakery, take a moment to think about this. 50 per egg. are immigrants.

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Smart Supply Chain Management Can Reduce Food Waste and Improve Margins in Your Restaurant

Modern Restaurant Management

Around 33 to 40 percent of food goes to waste each year. A large chunk of that comes down to complex problems in global food supply chain management that most restaurants have little control over. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control.

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Best Practices for Care and Cleaning of Food Prep Equipment

Modern Restaurant Management

That includes food prep equipment like mixers, food processors and slicers. Following some best practices for care and cleaning not only helps support the longevity of the equipment, but it also helps ensure staff has equipment that can produce consistent, high-quality food output. Check the operator’s manual.

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Beyond the Scoop Shop: A Blueprint for Scaling Artisan Food Businesses

Modern Restaurant Management

Scaling an artisan food business is no easy feat. Many small food businesses reach a critical point where they must decide whether to remain small and exclusive or expand into wholesale, manufacturing, and broader distribution. I mean, it’s hard to have a bad day in an ice cream shop.

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‘Induction Cooking Improves Food Quality and also the Quality of Life for Chefs and Staff’

Modern Restaurant Management

.” The two large kitchens serving Chatham University’s Eden Hall campus: The Lodge and The Esther Barazzone Center kitchens use electric induction cooking improve the precision and quality of the food they serve. It’s faster – meaning I can cook nearly twice as much food as gas. of food for gas vs 70.9#