Published – Thursday, October 8. 2026 Hospitality operators across the hotel, restaurant, and bar sectors are entering the fourth quarter of 2026 facing a complex operational landscape defined by steady autumn leisure demand, sustained wage pressures, and an accelerated transition toward automated operational technologies. Industry benchmarks released this week indicate that while national hotel occupancy…
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Unchopped Truths: Navigating Produce Risk from Farm to Fork
Published on Saturday, October 3, 2026 Agricultural health officials and food safety experts are re-evaluating national supply chain protocols as recent foodborne illness outbreaks linked to fresh produce highlight persistent vulnerabilities in the journey from field to dinner table. Recent investigation data from federal health agencies reveals that raw agricultural commodities, particularly leafy greens and…
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The Hidden Cost: Why Restaurants Opt for Foreign Seafood Over Local Catches
Listen to Podcast Short at: Apple Podcast | Spotify | YouTube Published on September 7, 2025 Brad Peters, Founder, Director, CEO of HRBUniversal & The Plate & Pour Collective Equity Partner Program The Economic Equation: Cost Factors Driving Seafood Choices In today’s competitive culinary landscape, restaurants are constantly seeking ways to optimize their operations and…
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