As serious as a heart attack

It's a good idea to designate a senior member of the waitstaff or a manager to be the point person when dealing with diners with allergy concerns.

What else can I get you?

Listen to your customers before -- and after -- tweaking your menu options, and teach your staff how to sell something new.

What’s on your kids’ menu?

About 8 percent of all Americans under the age of 18 have some kind of food allergy.

Gluten free moving into the mainstream

Sales of gluten-free products increased 16 percent in 2010 alone, based on Nielsen Company data.

Gloves! The controversy continues – Part 1

To glove, or not to glove, that is the question. It’s a debate that has raged in foodservice circles for years and centers on the question of whether hand washing alone is effective in preventing foodborne illness. One side believes that hand washing is sufficient.

The most gluten-free meal of the day

Some of the simplest sweets can become gluten-free with simple substitutions, like chocolate chip cookies made with non-wheat flours.

A behind-the-scenes look at Pizza Ranch's gluten-free adoption

Chain's R&D director discusses the process behind the menu addition.

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.

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