What makes the Impossible Burger impossible? For the first time, a veggie burger can truly market itself as “meaty.” That’s right – it looks, smells, sizzles, and “bleeds” like real ground beef. Although the Impossible Burger is officially vegan, Patrick O. Brown, founder and CEO of Impossible Foods, is marketing the product to omnivores and flexitarians (carnivores who are choosing to eat less meat).
Now more than ever, we have seemingly unlimited options when it comes to dining out. With consumers increasingly eating out, businesses will need to leverage excellent customer service to differentiate. You don’t have to look far to see incredible success through unique services: Spotify, Uber, Warby Parker, and Casper are just a few examples of businesses whose product offerings are not revolutionary, but whose...
Before the advent of digital technologies, monitoring temperature to ensure food safety was limited to manual inspections using paper checklists. Surprisingly, analog systems continue to persist within the food services industry. Perhaps the biggest advantage of a manual method is its cheaper cost to implement.
The FDA recently announced that they will publicize the names of retailers associated with recalls “where consumption of the food has a reasonable probability of causing serious adverse health consequences or death to humans or animals.” Previously, they would only release the name of the recalled product rather than specific retailers distributing the product, largely due to confidential supply chain information.
There are now over 154,000 convenience stores in the US – the only brick and mortar format that continues to expand, despite the fact that omnichannel lines between conventional retail and online experiences are continuing to blur.
September is National Food Safety Education Month, and we wanted to highlight methods for preventing foodborne illness by monitoring commercial kitchen temperature. The CDC has reported that 48 million people per year get sick from foodborne illness, many of which are preventable. It is important for food service professionals to be aware of the primary types of food safety hazards, and the best methods of...
