Partnership puts food safety in spotlight

National Restaurant Association joins SCA to promote training and hygiene in September and beyond. 

Philosophically Speaking

On occasion, I enjoy listening to the words of philosophers like Aristotle and Socrates or theologians such as Wesley or Spurgeon. But, hands down, the deep thoughts I enjoy the most are from a lesser- known philosopher by the name of Jack Handy.

Hold the pine nuts

So a funny thing happened to me the other day. While munching on blueberries one morning, I experienced, quite suddenly, a bitter, metallic and very pervasive taste throughout my entire mouth. Convinced that my blueberries were the culprits despite their...

Menu labeling doesn't have to be difficult (video)

PizzaMarketPlace Editor Cherryh Butler interviews Betsy Craig, owner of MenuTrinFo, about the importance of menu labeling.

A Big Apple surprise – restaurateur shows concern for food allergies

I jumped out of the cab and just stood there taking it all in – the smell of roasted peanuts, the constant honking of taxis and the bright lights of hundreds of billboards. Was this small town boy afraid .

California law requires safety training for foodservice employees

Deadline for the state's 900,000 employees to be in compliance is July 1.

NRA 2011: Food safety legislation on the horizon

New regulations on imports, locally-grown produce go into effect beginning in 2012.

Hot gluten free mess of new products

WestEx was a hot gluten-free mess of new products everywhere you turned.   Yesterday, I had the privilege of attending the Annual State Restaurant Expo here in Colorado.

Of mice and men … and pizzerias

Business ethics, or lack of them, apparently has made its way into the world of pizza in a Philadelphia suburb. A pizzeria owner had a problem with mice that, for whatever reason, he blamed on two competitors in the neighborhood.

Incorporating gluten-free crusts doesn't have to be difficult

The global gluten-free market is set to grow by $1.2 billion throughout the next five years, eventually reaching $4.3 billion by 2015, according to recent research by Datamonitor. A majority of that market growth will come from the U.S. foodservice...

NAPICS seminar reveals secrets of the dough

"The Dough Doctor" touches on calories, ovens, gluten and more.

NAPICS kicks off in Columbus, Ohio

Green, gluten-free among focuses of annual show.

Keep your customers out of the ER For dessert

Does it seem to anyone else that almost out of nowhere, all of a sudden, people are expressing food allergies in amazing numbers?  According to the FAAN (Food Allergy and Anaphylaxis Network) “Approximately 12 million people in the U.S. have food allergies.

Excessive exposure results in sunburn, frostbite, … violent robbery

Exposure to the elements for any length of time can lead to devastating consequences. Skin unprotected from the sun may result in serious sunburn.  With extended exposure to freezing temperatures, human tissue may be susceptible to frostbite.

Be allergy aware: A quick guide to the most common food allergies

Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy. MilkMilk allergies are caused by an allergy to one of the three proteins contained in milk: casein, whey, or curds.

2011 provides optimism for restaurant industry

Trends will surround healthy, sustainable, local, social and technological components.  

Endurance, determination & training

It was my junior year in high school. I had always wanted to play basketball but due to a variety of circumstances did not have the chance… until now.

Making the grade

I remember it like it was yesterday… Derek, my best friend in 7th grade, ducked down in the back seat of the school bus and said “Cover me!” I turned around to at least act like I was protecting him from any back of the bus intruders. Then I peeked over my left shoulder to see what I was protecting for him.

Preparing gluten free dishes

Catering to the needs of customers who require gluten free dishes is a necessity for any busy restaurant. While it may seem daunting at first, by being informed and outlining kitchen rules for preparation of gluten free dishes in your...

All this change is driving me crazy!

I was sure it would be a short, 15-minute lesson about e-mail to my 62-year old father. Tell him the basics, have him create and respond to an e-mail and then pat myself on the back for ushering my dad into the 21st century.

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