The Waste360 40 Under 40 winner discusses his role managing the largest government-owned solid waste management system in the southeastern U.S.
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.
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...
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.
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.
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.
Guests come far and wide to Arkansas Heart Hospital’s Coby’s for authentic Japanese ramen.
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.
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...