Amanda McCorquodale
Writer and editor.
Journalism background. small business, retail, consumer, career, lifestyle, science, parenting, pharmacy, food, foodservice, profiles, executive, hospitality, design, beverage. amccorq@gmail.com.
PROJECTS
waste360.com
Miami-Dade’s Fernandez Climbs from the Bottom to Deputy Director
The Waste360 40 Under 40 winner discusses his role managing the largest government-owned solid waste management system in the southeastern U.S.
www3.troweprice.com
Faces of T. Rowe Price
Since joining T. Rowe Price four years ago, Monique Bosco, a public relations specialist, arrives every morning with a sense of purpose and leaves every night feeling her contribution was impactful.
food-management.com
Dining Hall Designed Around Wellness, Sustainability, and Philosophy
While all of University of Southern California’s campus dining incorporates some aspect of the Food Philosophy, a new residential dining hall at USC Village that opened Aug.
14 is the first to be designed and programed specifically around the principles, which emphasize taste, seasonality, plant-based meals, whole grains, smaller portions of red meat, reduced salt and sugar, healthy hydration, less food waste and rightsized portions.
7shifts.com
Why you need to integrate your POS with your scheduling tool
A restaurant’s point-of-sale (POS) system is the heartbeat of the business. Initially, restaurants used them solely to power payments, but today’s POS offer new technologies and capabilities that can help businesses run better. Among their many superpowers, POS systems help ensure accurate ordering, assist in controlling inventory, and improve front-of-house and back-of-house efficiency. They also track sales and cash flow and help your team upsell.
They’ve become so essential to daily operat...
7shifts.com
How to Convince Your Manager You Need Scheduling Software
Odds are, if you’re reading this, you’ve already discovered all the ways scheduling software can ease daily headaches in your restaurant’s operations. After all, you’re likely the one in the trenches, spending hours pouring over spreadsheets, accommodating endless shift change requests, and scrambling to save the day when an employee doesn’t show up for a shift.
furnituretoday.com
Room to Play
Home Entertainment: As the category streamlines, furniture has room to play.
foodqualityandsafety.com
Food Safety Groups Urge FDA to Designate Leafy Greens as High-Risk
After a series of E. coli outbreaks linked to lettuce this year sickened over 200 people and killed five, nine food safety groups wrote to the FDA’s Commissioner Scott Gottlieb in May urging the FDA to classify leafy greens as a high-risk food and to establish recordkeeping requirements to improve traceability in the event of a foodborne illness outbreak.
7shifts.com
The 5 Restaurant Reports You Actually Need
You’ve run out of avocados, your new cashier just quit, your latest special is just not selling and floating out there on the internet is one bad Yelp review scaring customers away. Most of these common pitfalls could have been prevented by intelligent restaurant reporting. With good data at their fingertips, restaurant operators can spend less time on spreadsheets and more time being proactive about challenges in food, labor and sales.
emag-cents.com
Should You Pay Off Your Mortgage?
Many baby boomers approaching retirement will have mixed feelings about leaving the workforce saddled with mortgage payments.
food-management.com
Hospital café is culinary hotspot for unexpected cuisine
Guests come far and wide to Arkansas Heart Hospital’s Coby’s for authentic Japanese ramen.
mental_floss
8 "Fake It 'Til You Make It" Strategies Backed by Science | Mental Floss
Trying to fake your way to success seems dubious at best and delusional at worst. And yet, there is plenty of science that proves you can actually fool yourself and others into becoming more successful, finding love, and increasing your happiness.
fermag.com
Equipping For A Food Trend: Ethnic Cuisines
It’s clear that diners are increasingly seeking global flavors. According to a recent Nielsen report, 44% of millennials say that it’s “important or essential” for their foods to include “multicultural flavors.” While some operators are using standard equipment to deliver ethnic cuisine—for example, using blenders to crush plantains for tostones—others are trying to provide more authenticity by using dedicated specialty equipment. There’s good reason: The National Restaurant Association place...