Assembling a diverse team allows for organic teaching moments that foster familiarity with other cultures. Georgia Institute of Technology chose February to integrate diversity into it’s dining services. The first ‘guest cook’ was an employee from Trinidad and Tobago.

His experiences of his home country, and culinary tastes in particular, were shared with his coworkers and the student body as well. Different viewpoints are a valuable resource for any team. Hiring diverse workers helps expand everyone’s problem-solving skills, a major benefit for all companies.

Key Takeaways:

• Diverse teams tend to think of subjects and topics differently and provide better solutions.
• Organic teaching moments are a component of diverse teams and backgrounds.
• Having a team member with a diverse background can bring to light topics that would not be discussed had he or she not be included.

“Hiring individuals from diverse backgrounds and experiences not only creates organic teaching moments like this, but the different viewpoints also help his crew become better problem-solvers.”

Read more: http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/how-assemble-diverse-team

The restaurant business has joined the rest of us in the 21st century, using automation. This piece describes how and where new automation will fit into the business of serving people food.
As usual, automation will make businesses more cost efficient, and saving time. The process going on now is where they will fit in, and how they will be used. Successful installation and use will determine how much of these new machines people will see.
Read the article! The next time you go out for dinner, you can decide if using these new systems is in your best interests, and well as make you comfortable, on your nite out.

Key Takeaways:

• Robotics can now assist in many business aspects outside of traditional manufacturing like flipping burgers and mixing salads.
• Task replacement by robots will undoubtedly have an effect on lower income families.
• The addition of robotics into smaller companies will require the integration of new IT assistance.

“Operators say robotics could redefine the roles that human employees play in the workplace, while potentially helping to improve retention and reduce labor costs.”

Read more: http://www.restaurant-hospitality.com/technology/machines-hire

The author contrasts cross-posting and cross-promoting on social media, largely touting the benefits of cross-promoting versus cross-posting. Cross-posting refers to a single person or company pushing the same social media post to various social media outlets. While a PR professional or social media manager may save time by using the cross-posting method, cross-promoting is arguably more effective when trying to engage with people more personally. Cross-promoting still utilizes the various social media outlets available, but instead of one uniform post, the post-er tailors several different posts to cater to each different audience. The argument then also is that different communities use and interact with different social media outlets. If this is the case, then the most effective method for marketing is cross-promoting.

Key Takeaways:

• Palomar Health, an eight-unit healthcare system in the San Diego area, already boasts a menu that’s about 25% to 28% plant based, says Jim Metzger, director of hospitality.
• The health profile of Palomar’s patients and employees was a big factor in the decision to go plant heavy.
• Metzger says. “What are we doing to help prevent that based on the food we serve, and making the public more aware?” he says.

“In northern San Diego County, 57% of deaths can be linked to obesity, heart disease, diabetes and cancer, Metzger says.”

Read more: http://www.foodservicedirector.com/menu-development/menu-strategies/articles/making-plant-based-menus-reality

Keeping diners with food allergies safe is imperative. Some tips for making that happen are, first, to keep your kitchen clean. Wash, dry and sanitize appliances, knives, and cutting boards before and after using them. Wash your hands regularly. Wash surfaces with soap and water. Next, keep food with allergens separate from food without. Store them separately, prepare them separately. Don’t hesitate to discard food that may have had contact with allergens – better safe than sorry.

Key Takeaways:

• Washing your hands when moving to a new dish or ingredient helps prevent cross contamination of allergens
• If you are not sure if the food has come in contact with an allergen you should throw it out.
• People with food allergies should store food with allergens separately from other foods.

“Studies indicate that half of the fatal episodes from food allergens occur outside the home.”

Read more: https://www.restaurantnewsresource.com/article94379.html

FoodService Director and the James Beard Foundation welcome you to take an interest in a development that endeavors to improve burgers by mixing ground meat with hacked mushrooms, making a unimaginably delightful patty that is more advantageous for your visitors and more maintainable for the planet.
Offering visitors the nourishments they pine for while being aware of wellbeing is an exercise in careful control for administrators crosswise over portions, however it’s particularly essential for noncommercial administrators, a number of whom serve similar supporters every day.
Kenosha Unified School District in Kenosha, Wis., is giving a half raise to its low maintenance cafeteria representatives in the wake of experiencing difficulty filling open positions, Kenosha News reports.

Key Takeaways:

• New Colonel Sanders impersonator Rob Lowe shows up in advertisements while wearing a spacesuit, saying it’s an ideal opportunity to truly dispatch a sandwich—into space.
• It’s hard to discern whether the guarantee is not kidding or not; recollect,parent organization Yum Brands once cut portrayals of the Colonel into Midwestern fields so they’d be noticeable from space.
• The chain is crowing about the sandwich being set up at the eatery level instead of being breaded, fozen and delivered in shake hard shape to stores.

“The list of limited-service chains betting on upgraded chicken sandwiches has grown again, with Bojangles’ launch of what it’s touting as its new masterpiece, suggesting the spotlight has shifted from better burgers to a better bird.”

Read more: http://www.foodservicedirector.com/menu-development/menu-strategies/articles/better-chicken-makes-waves-menus

Portable request and pay now makes up to 8 percent of exchanges at Starbucks, a high rate in the eatery business outside the pizza fragment. Starbucks arrangements to utilize advancement, and not simply item development, as it hopes to recoup from what has been a feeble first 50% of the monetary year. Starbucks is putting resources into personalization, which will empower the organization to all the more particularly target clients in light of spending examples. The organization is additionally making interests in its computerized program and in its Starbucks Rewards program.

Key Takeaways:

• The splendid blue and purple drink, which changed hues and flavors with a blend, clearly sold well in the few days it was accessible in April.
• Furthermore, it won’t be the last such time Starbucks does a wonder such as this.
• Exchanges, a key component for a chain that offers a recurrence subordinate item like espresso, fell 2 percent.

“Starbucks plans to use innovation, and not just product innovation, as it looks to recover from what has been a weak first half of the fiscal year.”

Read more: http://www.nrn.com/dessert-trends/starbucks-eyes-more-innovation-after-unicorn-frappuccino-success