food service Archives - Food Service Matters
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food service Tag

FSM Leads Rose Bowl to Dynamic New F&B Partnership

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Best Beverage Catering (BBC) and Levy Partnership to Bring Industry-Leading Hospitality to Rose Bowl Stadium, Brookside Golf Course & Clubhouse, and Arroyo Seco

PASADENA, Calif. (July 9, 2018) – The Rose Bowl Stadium has selected Best Beverage Catering (BBC) and Levy as its hospitality partners for the legendary stadium campus, including the Rose Bowl Stadium’s general concessions, Brookside Golf Course and Clubhouse, and the Arroyo Seco. The partnership brings together Best Beverage Catering, the concessionaire behind festivals and events including Coachella Valley Music and Arts Festival, Stagecoach Festival and Arroyo Seco Weekend, and Levy, acclaimed restaurateurs and leaders of sports and entertainment dining, to craft an innovative food and beverage experience for the entire campus that leverages their collective expertise in gameday dining, events and cutting-edge hospitality.READ MORE

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The Robots are Coming

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We’ve seen the rise of robots in the fast-casual space over the last few months and that has us continuing to think about applications for the food service space. The two concepts that have caught our eye are California-based “Flippy” at CaliBurger restaurants and the pizza robot at Zume. READ MORE

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Hospitality – The Odds Are Against You

You can learn these things in restaurant school or on the job, like us. A good summary of all the odds stacked against you though. The last two lines of #10 in the article below ring especially true across the board, not just at steakhouses. High priced cocktails, beer and wine are commonly used to make up for low profit margins on food offerings, especially in venues. READ MORE

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A Cashless Shake Shack

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Shake Shack, in a turnaround of sorts, is going fully cash-free and cashier-less at a location in NYC later this month. Touch screen kiosks, which we’ve been preaching about for a while now, will be fully implemented at the Astor Place location, where guests will receive a text alert when food is ready. The thought process behind Meyer’s shift? Shorter lines, higher pay for employees, less human error during ordering, and of course, no cash. READ MORE

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Eatsa, we’ll be back again!

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Stopped to check out the new technology at Eatsa in NYC yesterday and man, were we intrigued.

First, an incredibly efficient operation – 12 kiosks taking orders, plus mobile ordering options. The more points of sale you have, the faster people move through the line – no brainer. Kiosks for ordering can easily be customized for venues and be a part of each individual concepts branding. READ MORE

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Community Partnerships a Win-Win

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It’s great to see a sports stadium partnering with the community to provide continued on-the-job training and opportunities. We’re seeing more partnerships like these pop-up around the country – and are encouraging our partners and clients to get more involved and do the same. With all new builds, emphasis should not just be on construction jobs, but continued community outreach and access, particularly in the hospitality spaces. A win-win.READ MORE

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Fan-friendly pricing, good or bad?

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By: Rachel Wolff, Culinary Strategist, Food Service Matters

Fan-friendly pricing. It sure seems like a good idea, right? Wrong. We’re all for providing fans with the best experience, not price-gauging them, providing higher quality food and beverage, but don’t we think this is the best way to create a first class food and beverage offering.READ MORE

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How to improve food safety in MLB ballparks

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By: TANNER WALTERS | Photo: AMY BROTHERS/ THE DENVER POST

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There’s a whole world of food safety violations at Major League stadiums that most fans would prefer not to think about. From poor employee hygiene practices to food held at dangerous temperatures, health inspectors consistently find—and correct—a myriad of issues when they enter venues year after year.

That remains the reality in 2017. Sports Illustrated analyzed thousands of public inspection records gathered from local health departments in the United States and Canada, finding that all but four ballparks reached double-digit critical violations in their most recent inspections, and one managed to break triple digits.READ MORE

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Ranking MLB ballparks by food safety inspections

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By: Tanner Walters, Sports Illustrated |  Photo: ERIC GAY/AP IMAGES

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Millions of baseball fans attend ballparks across North America annually, buying some peanuts and Cracker Jack—and hot food, too. But what are they getting themselves into?

Thousands of public inspection records gathered from local health departments in the United States and Canada reveal that food safety varies widely across Major League Baseball’s venues. Inspectors uncovered many concerning practices, from nearly 250 total violations at Dodger Stadium to a single concession stand at Tropicana Field that racked up 25 violations alone. They also found stadiums, like Safeco Field, in stellar condition.READ MORE

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Robots are coming to a burger joint near you

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By Lora Kolodny

Grilling burgers may be fun on the Fourth of July, but less so if hot grease is your daily grind.

Enter Miso Robotics. The southern California start-up has built a robotic “kitchen assistant” called Flippy to do the hot, greasy and repetitive work of a fry cook. Flippy employs machine learning and computer vision to identify patties on a grill, track them as they cook, flip and then place them on a bun when they’re done.

Miso is part of a budding kitchen automation industry. Its peers include Zume Pizza, Cafe X, Makr Shakr, Frobot and Sally, which are developing robots to help commercial kitchens churn out pizzas, lattes, cocktails, frozen yogurt, and salads.READ MORE

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