Alerts/ What’s Trending
- Johnsonville recalls 109K lbs. of smoked sausage The company said the products may be contaminated with foreign material.
- Illinois firm recalls 484K lbs. of beef The supplier of a seasoning used on the meat has issued a voluntary recall based on a Salmonella contamination.
- California storm to hamper harvesting veg, berries, and avocados Spring is here, and California is due to get hit with a storm bigger than any that came this winter. Rain will start later today and continue through Thursday in most locations. Expect harvest of strawberries, broccoli, celery, lettuce, other veg, citrus and avocados from these areas to be curtailed or halted altogether for the majority of the week and quality to be affected for a time.
- Paving the way to takeout, delivery success Restaurants gearing up to feed demand for off-premise dining should start with a pared-down menu of easy to prepare items and choose a tech system that’s easy to learn and use, writes Emily Wimpsett of QSR Automations. Eateries should also consider outsourcing online ordering and delivery to third-party services such as Seamless and Grubhub.
- Beef prices move higher with strong demand USDA says the cutout value has jumped 2 percent.
- Restaurants applaud a new potential curb on food costs Chains are praising a plan to help food distributors and other supply haulers keep a rein on their transportation costs.
Continue reading “March 22nd, 2018” »
Alerts/ What’s Trending
- Undeclared allergen prompts chicken sausage recall J Bar B Foods recalled about 4,000 lbs. of RTE product.
- E. coli, Listeria recalls on West Coast Interstate Meat Distributors recalled more than 14,000 lbs. of meat in Oregon.
- NRA: Restaurants focusing on energy efficiency, food waste Around 80% of restaurants surveyed for NRA’s State of Restaurant Sustainability 2018 report use energy-efficient lighting and 60% use programmable thermostats. The report, which surveyed more than 500 operators and 1,000 consumers, also found that about 20% donate leftover food to charities.
- Comprehensive operating agreements can be key to avoiding disputes Restaurants and chefs can avoid some of the pain of a breakup with written agreements hammered out at the start of the relationships, said lawyer Simon Bloom. Agreements should spell out what could trigger a buyout offer and how the value of the business should be calculated.
- Rising labor expenses cost restaurants $250M in 2017 Higher wages continued to be a problem late last year, even at chains with rising sales, says RB’s The Bottom Line.
Continue reading “March 8th, 2018” »