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Produce is at the heart of most food borne illnesses attributed to restaurants, according to national statistics. What are your procedures for cleaning produce and other types of foods?
A new analysis of the food service industry by Technavio shows that over the next four years the food service industry will grow almost 3½ percent overall largely due to a whole lot of action in the market around the fast casual restaurant sector, according to a news release.
Nearly 20 years ago, Subway led the charge to put nutritional information about its menu items out in the open. With the May 2017 deadline fast approaching for all restaurants to comply with regulations requiring similar labeling, we sat down with Subway's global dietitian to learn some tips and tricks.
These four actions will greatly enhance your efforts to boost food safety with your suppliers.
A non-toxic type of cleaner that kills pathogens with a form of ionized silver is spreading in use after showing great results in several chains nationally.
In what should serve as a cautionary tale for the entire foodservice industry, Panera Bread faces a $500,000 lawsuit over a grilled cheese sandwich contaminated with peanut butter.
Industry execs discussed food-safety best practices at the Restaurant Franchising and Innovation Summit in Dallas.
With multiple locations and an ever-changing labor force, how can restaurants be confident the food they sell is safe and that every employee is acting responsibly when it comes to food safety?
The supply chain is often the thorn in the side of franchisors, especially those that have brands spread nationwide or globally.
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.
Here are a few missteps you are likely to make that hinder you from maximizing your weekly cooking efforts.
Although chain restaurants in New York City are required to put a saltshaker icon on menu items that contain more than 2,300 milligrams of sodium, a Manhattan appeals court on Monday said those that don’t comply will not be subject to the $200 fine that had been part of the law.
Consumers now hold restaurants to higher standards than ever, forcing brands to reassure them about the safety of their food.
Three of this year's top-10 stories revolved around the fast food industry: Domino's new emoji ordering option ranked as No. 7 and the availability of alcohol at fast food locations, such as some Starbucks and Taco Bell locations, came in at No. 9.
Formalizing a process isn’t about adding an extra step to bog employees down, it’s about creating a proof point to measure compliance with assorted regulations.
Just like with any sports team, the food supply chain is only as strong as its weakest link.
As restaurants in New York City prepare themselves to label menu items that contain more than 2,300 mg of salt (the recommended daily limit), the National Restaurant Association is moving forward with its plan to file a lawsuit intended to stop the Board of Health's regulation from taking place.
The New York City Department of Health is leading this charge and proposed in early June that all chain restaurants with 15 or more locations add a symbol next to menu items that contain more than 2,300 mg of salt.
On July 23, the U.S. House of Representatives took a measured and bold move to block any mandatory labeling of foods made with genetically engineered crops. The house voted and passed HR 1599, which created the Safe and Accurate Food Labeling Act.
Due to the egg shortage, local and national restaurants have had to improvise when it comes to providing eggs to their customers. Some have had to limit egg offerings, cut back on breakfast hours, embrace egg substitutes and charge more for egg-based products.