Commercial refrigeration and freezer spaces are found in just about every restaurant and grocery store. These insulated cold rooms can be as small as 4 feet by 4 feet or as large as a warehouse. Safety specialists advise all employees to familiarize themselves with information on worker safety for walk-in units. Coolers and freezers contain enough hazards to turn a quick trip to a stockroom into a potentially dangerous scenario.

Key Takeaways:

• If your business has a walk-in freezer, it is important and potentially life-saving to implement some safety procedures.
• Over time it seems we naturally become desensitized to safety procedures. We get busier and work faster; it’s easy to forget best practices.
• Consider adding a panic button or at the very least have the closing manager check the freezer before leaving.

“Before the final lock there should always be a full sweep of the dining room, kitchen, and coolers to ensure nothing is left on and no one is left behind.”

http://blog.etundra.com/in-the-restaurant/safety-restaurant-walk-coolers/

Aramark, the sustenance, and drink, retail or potentially offices accomplice at 10 Noteworthy Group Baseball stadiums, is putting forth some new ballpark eating things for 2017. Culinary experts at eight of the ballparks spent the offseason growing new formulas and imaginative ideas, everything from SPAM Barbecued Cheddar to Crab Doughnuts. As games nourishment and refreshment master, making a menu finish with one of a kind and particular choices has dependably been a sign of our own, says Carl Mittleman, leader of Aramark Games and Diversion division, in a discharge.

Key Takeaways:

• Going to a baseball game isn’t the budget-friendly, grab a beer and a bleachers seat kind of event it used to be.
• Ballpark culinary professionals spent the offseason developing new recipes and innovative concepts, everything from SPAM Grilled Cheese to Crab Doughnuts.
• In celebration of the distinctive fare available at ballparks, Topps has immortalized some of the most popular and iconic ballpark fare on trading cards.

“Culinary professionals at eight of the ballparks spent the offseason developing new recipes and innovative concepts, everything from SPAM Grilled Cheese to Crab Doughnuts. Some are even being immortalized in trading cards.”

https://www.qsrmagazine.com/news/spam-grilled-cheese-and-more-ballparks-opening-day

Hospitality expos Northern Eatery and Bar dispatched examine following the quantity of eatery administrators with under three destinations opening in the UKs significant downtown areas in the course of the most recent three years. Interestingly, London has seen only a 7.4% expansion in the quantity of autonomous eateries, falling behind urban areas, for example, Nottingham, Cardiff, Birmingham, and Glasgow. Be that as it may, both urban communities had the biggest number of autonomous eateries outside the capital.

Key Takeaways:

• The northern cities are seeing a boom in independent restaurant openings with growth rates outstripping traditional hotspots such as London and Edinburgh.
• Restaurant operators cited cheaper costs, availability of sites, different economy, and audience as a reason to open outside the capital.
• Escalating costs mean the regions and the north now offer a genuine opportunity for ambitious restaurant operators.

“Leeds and Newcastle had the fastest growing independent restaurant scene, with a 12.8% rise in new openings since 2014.”

http://www.bighospitality.co.uk/Venues/Independent-restaurants-boom-in-Northern-cities?utm_source=RSS_text_news&utm_medium=RSS_feed&utm_campaign=RSS_Text_News

There are some things you need to know before hiring a social media manager. Social media has ranked at number 2 on ways for guests to find new restaurants. The ways in which restaurants market themselves has changed dramatically. There are over 45 million images on Instagram today that bear the hashtag foodie.

Key Takeaways:

• The restaurant marketing game has changed recently. Social media has proven to provide a tantalizing visual feast to potential guests.
• According to a 2016 Restaurant Industry Report by Toast Tab, social media ranks as the second most popular way for guests to find new restaurants.
• With clear goals, restaurants will have a better grasp on what they want to achieve on social media. Restaurants then need to decide how they can engage their audiences.

“​Content is what drives social media marketing success, and in order to engage with the digital audience, restaurants first need to identify their niche.”

https://www.qsrmagazine.com/outside-insights/what-you-need-know-hiring-social-media-manager

Starting in Northern Italy as a worker sustenance, polenta has picked up prevalence in the U.S. for its smooth surface and flexibility. It is even sufficiently flexible to be cooled, cut and broiled, or heated into polenta cakes or polenta fries, which can then be finished with any number of fixings and sauces. Polenta is truly a solid base for everything, said Emile Chalouhi, proprietor of Chicago’s The Polenta Bar, a quick easygoing idea that starts each dish with a base of polenta.

Key Takeaways:

• Originating in Northern Italy as a peasant food, polenta has gained popularity in the U.S. for its creamy texture and versatility.
• “Polenta is literally a healthy base for everything,” said Emile Chalouhi, owner of Chicago’s The Polenta Bar, a fast-casual concept that begins every dish with a base of polenta.
• “Very few things don’t go with polenta,” said Chalouhi. “As we move into spring, we’ll add polenta chips and polenta croutons for our Caesar salad.”

“Hot-off-the-griddle polenta cakes are topped with candied bacon, aged white cheddar, and Oregon honey butter at The Original Dinerant in Portland, Ore.”

http://www.restaurant-hospitality.com/trendinista/trendinista-polenta-shows-its-flexibility

Consumers are willing to embrace emerging technology. This is according to a new study that was done. Oracle announced the findings of two research initiatives that was aimed at identifying consumer attitudes towards new technology and how their implementation will shape consumer behavior in many years to come. People want technology that they can feel in control of.

Key Takeaways:

• Oracle announced the findings of two research initiatives aimed at identifying consumer attitudes to new technologies and how their implementation will shape consumer behavior in the years to come.
• Insights from both initiatives highlight that consumers are most willing to engage brands with new technology if they feel that they are in control of their experience.
• Still, the report finds that guests want a continued human connection with their food and beverage and hotel brands of choice, despite the emergence of new technologies

“33 percent of restaurant and 72 percent of hotel operators say that guest recognition via facial biometrics will be in use within the next five years.”

https://www.qsrmagazine.com/news/study-consumers-willing-embrace-emerging-technology