How state regulations could transform allergen awareness

Teach your staff how to identify and respond to a possible allergic reactions.

Why I hate foodservice gloves and you should, too

I worked in kitchens and managed kitchens throughout the 1970s and '80s. There was a generally good awareness of food safety, cross contamination and basic responsibility to the dining public.

The importance of food safety training

There have been an increased number of diners with food allergies and it's our job to ensure they're protected.

As gluten-free grows up, pizza operators realize ROI

There were more than 200 million gluten-free menu requests last year, but the option still hasn't reached critical mass.

Mythbusters: Asian cuisine as a gluten-free food

Soy sauce usually contains gluten and it's a big part of other sauces, such as Teriyaki, Hoisin and black bean.

Food Safety Forensics: New C.S.I. category

Now, blame for food litigation is at the executive level, and criminal charges are common.

Restaurant health inspection scores pushed into spotlight

While restaurant operators continue to maintain food safety practices, health inspection records are finding their way onto very public domains.

Gluten-free: It’s good for business

A handful of chains are doing gluten-free right.

Gluten-free taste 'puzzle' has been solved

Gluten-free adoption had to jump the availability and affordability hurdles, and most recently figured out flavor.

Heartland Systems' SmartLink unveils Food Safety Monitoring platform

Heartland Payments' SmartLink unveiled a new food safety monitoring system at the National Restaurant Association Show last month. The system monitors cooler temperatures and alerts operators of any temperature discrepancies or compliance issues. It helps prevent food loss and streamline operations, according to Jim Ealy.  

Restaurant food safety tracking and tracing innovation

Litigation attorneys are coming after restaurant chains with increased expertise and sophistication; it would be wise to hire an outside food safety consultant.

Yum! Brands social responsibility report focuses on nutrition, sustainability

The company is currently working to synchronize its animal welfare program and policies throughout all of its global markets.

Time for restaurants to 'Get REAL'

REAL, which stands for Responsible Epicurean and Agricultural Leadership, uses a flexible points-based system similar to LEED to recognize restaurants that serve healthy, sustainable food.

What every restaurant should know about going gluten-free [Infographic]

Gluten-free has proven to be no passing trend; operators can either watch it continue to grow or join in and truly offer something for everyone.

Yum! Brands: Pizza Hut China not affected by KFC supply chain crisis

Pizza Hut will continue to grow its lower-investment/higher-returns Delco Lite footprint, which is significantly smaller than its traditional restaurant.

Gluten-free menus can be a challenge – or not

Conservative estimates see gluten-free at $8 billion in consumer food purchases alone in 2013.

How to share your good menu news in 2013

There are now several mobile apps restaurants can use to communicate their allergy-friendly menus to consumers.

Chains itching to cook from scrach: Part 2

A new generation of restaurateurs is taking family recipes and running with them, shaping one of the hottest trends in casual/fast-casual dining — the 100 percent scratch-made menu, for here or to go. (I wrote about what specifically defines "made...

Chuck E. Cheese gluten-free pizza rolls out nationwide

Joe Elliot, Chuck E. Cheese's vice president of Research and Development, talks about the company's contamination-free process as it launches its gluten-free pizza and cupcakes nationwide.

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