The Ultimate Guide to the FDA Caloric Count Menu Labeling Requirement

This ultimate guide contains everything you need to know about the menu labeling requirements and what you need to do when adding calorie counts to your menus.

Type: White Paper

Sponsor: WAND Corporation




The Official Guide: Choosing your Point of Sale

Owning a business is not easy. Business owners rely on efficient tools to help run every aspect of their business, from finances to operations. These business tools can start from simple paper and pen to cash registers to tablet-based Point of Sale (POS) systems.

Type: Guide

Sponsor: Revel Systems




Pizza Marketplace 2012 Top 100 Movers & Shakers

PizzaMarketplace.com's inaugural review of the restaurant segment's Top 100 movers and shakers takes a look at the brands, people and trends leading the industry.

Type: Special Report

Sponsor:


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FEATURES


Getting 'granular' about restaurants' many possible uses for whole grains

It’s little wonder restaurateurs are seeking new ways to incorporate old grains into their menus, given the trend toward increasingly healthful eating from sustainable sources. In this question-and-answer session with the nonprofit Whole Grains Council, restaurateurs get background on the trend, and tips on where to take it with their menus.

Using kitchen equipment to enhance food safety

A chef from one of the nation's largest kitchen equipment manufacturers answers questions about the role of kitchen equipment in protecting and even heightening food safety. The hidden surprise? The best systems can yield labor savings, too.

The pre-shift meal: Sometimes simple is best for team building

One of the easiest and most effective options for "team building" is the pre-shift meal.

How to efficiently train your staff about food allergies

Very minute or even trace amounts of a food can cause a reaction in a highly sensitive patient. However, these are often all preventable with the proper education on how to work with food allergies in your kitchen environment.

5 trends to make a pie-ority in 2016

No longer content with standard pizza, hungry consumers nowadays demand a higher quality pie that's worthy of their hard-earned dough and caloric budget.

10 fresh restaurant marketing ideas for 2016

Today there are marketing techniques that won't break the bank and will help you save time. Use these restaurant marketing ideas to take your business to the next level in 2016.

Gluten-free beer finds its way

I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the gluten-free movement making its way to the beer menus across the country...

In times of doubt, think outside the nutritional box

If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see how well it sells.

Industry trends: Consumers will spend more for transparency, authenticity, safety

Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.

Allergen awareness: Why American brands should be watching the EU

The focus on establishments that serve food items will become more prevalent as the number of people born with allergens continues to increase.

6 steps to promote staff, customer allergen awareness

Have a disclaimer up in your restaurant that lets customers know the efforts made to accommodate diners with special dietary needs.

Navigating the new food codes: Part 1

Operators need to know the 8 major allergens and the best practices surrounding the use of separate containers and preparation methods designed to prevent cross-contact.

Health focus driving children's menu options

Although it is not the restaurant industry's job to fix the problems associated with childhood obesity, the industry can take steps to ensure children of all socio-economic backgrounds have access to healthy meals.

Restaurant industry still in the gluten-free honeymoon phase

As Celiac Awareness Month approaches, one industry expert predicts the diet's growth will continue for the next few years.

Allergy training on continued education fast track

It is imperative to train managers, chefs, line cooks and servers about the importance of cross contamination and food preparation.

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Food Allergies / Gluten-free related material on Pizza Marketplace.

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