Nima, a new device that could be a life saver for those afflicted with Celiac. This new device allows the user to place a sample of food into the test machine and determine whether or not the product has gluten in it. Nina has already tested certain foods labeled gluten free to find that it actually does contain gluten. Now this could be a skewed test or it could be a sign that producers aren’t being completely honest. Nima could be a saving grace for those with sever Celiac, and is a new front on the allergen and scientific community.

Key Takeaways:

• Nima is the first to market, but other similar sensors are in development, like the Tellspec, which is still in beta test. Hand-held consumer devices capable of detecting other food allergens — peanut, dairy and tree nuts — could come next.
• Celiac disease affects one in 133 Americans. A much-larger number of people—somewhere between 0.6 to six percent of the U.S. population—claim they have “non-celiac gluten sensitivity,” or NCGS.
• Enter the Nima. It’s a tabletop testing device that can detect the presence of gluten down to the fewer than 20 parts per million standard set by the Food and Drug Administration. While accurate, this pocket-sized unit is neither fast or cheap.

“Nima is viewed as a godsend by some celiac suffers and those who identify as gluten-sensitive. But the practical aspects of its use in a restaurant setting could raise several issues for operators.”

http://www.restaurant-hospitality.com/trendinista/gluten-free-diners-new-mantra-trust-verify

The Starbucks mobile ordering and pay app was a great idea but is causing income customers to leave the overcrowded lines without making a purchase. It is likely other restaurants will also stumble while adapting this technology. The biggest problem with this technology is you must have enough staff that is well trained and efficient in doing the job.

Key Takeaways:

• The popularity of Starbucks’ mobile ordering and pay app hampered sales last quarter, but the coffee giant isn’t likely to be the only restaurant chain that will stumble as it adopts the promising technology.
• For Starbucks, mobile transactions spiked throughout its U.S. stores last quarter, with 1,200 of its locations experiencing a 20 percent jump in mobile pay and ordering during peak hours.
• Starbucks has begun brainstorming its own solutions to ease the bottlenecking, but restaurant analysts and consultants have their own suggestions.

“Mobile order and pay apps promise more convenience for customers and restaurant staff alike. However, few chains are equipped to deal with patrons speeding through the checkout.”

http://www.restaurantnews.com/what-restaurants-can-learn-from-starbucks-mobile-stumble/

There are many lessons that food service managers have learned from their worst bosses. One lesson is never to hire someone that always says yes. Those people do not add much, if they are always agreeing with everyone. You also must tackle issues head on. No sweeping anything under the rug.

Key Takeaways:

• When a former supervisor of Brian Hickey’s decided not to confront an underperforming employee, Hickey, an area manager for Greenville County Schools in Greenville, S.C., saw that avoidance leads to bigger challenges.
• Julaine Kiehn, campus dining services director at the University of Missouri in Columbia, says she learned early in her career to share as much information with team members as possible, from department happenings to systemwide news.
• Sam Cross, general manager at Wichita State University in Wichita, Kan., learned to adopt a people-first mentality from his positive and negative experiences with leaders.

“An agreement between Mayo Clinic and a local branch of the Service Employees International Union has been reached after two union votes that took place over the last 10 days, Post Bulletin reports.”

http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/6-lessons-foodservice-managers-learned-from-their

When operating a restaurant, it is critical to make sure that all the operating parameters, processes, and procedures are optimally design and in alignment because efficiency is crucial to the success of a restaurant. Here are some tips on how to drive a higher level of efficiency in full service restaurants that can help drive better unit economics and profitable hospitality, even at low sales levels.

Key Takeaways:

• Take a look at the steps employees have to follow to get the menu done and deliver service. This should include from the time the product is delivered in the back all the way through prep, cooking, assembly, and delivery of service.
• Technology and equipment must be part of the integrated solution for it to truly have the most impact, so it is important to review how technology is being used to see where more is needed and where it isn’t.
• The design of the overall facility, both in the front-of-house and the back-of-house, is a critically important piece in the efficiency battle. The bigger the space, the more employees, energy, construction costs, and repair and maintenance will cost you.

“Take a look at the steps employees have to follow to get the menu done and deliver service. This should include from the time the product is delivered in the back all the way through prep, cooking, assembly, and delivery of service.”

https://www.foodnewsfeed.com/fsr/vendor-bylines/5-steps-making-your-restaurant-more-efficient

Amazon is a giant, the one time online bookstore has turned into an absolute powerhouse. It does not seem like there is nothing they can’t do, and now they are looking to get into food. They are looking to get into a lot of different food ventures, maybe even change the game.

Key Takeaways:

• A potential gamechanger for quick-serve spots, Amazon is testing out a new grab-and-go concept offering meals prepped by chefs, minus the familiar trappings of cashiers and checkout counters.
• This concept is one of three brick-and-mortar food concepts in test by the e-retailer, which plans to roll out at least 20 supermarket-style facilities, though it’s unclear how many would fall under the Amazon Go format.
• The company is delivering meal kits on demand as part of its AmazonFresh same-day grocery service, now in more than 18 cities.

“A potential gamechanger for quick-serve spots, Amazon is testing out a new grab-and-go concept offering meals prepped by chefs, minus the familiar trappings of cashiers and checkout counters.”

http://www.foodservicedirector.com/ideas-innovation/emerging-trends/articles/how-amazon-disrupting-foodservice