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.

Slideshow: Peek inside Naked Pizza's second franchised store

On the eve of their second franchise opening, in Pizza Chain, USA (Louisville, Ky.), Naked Pizza debuted its systemwide store prototype for the second time to the world. The first franchise location opened in South Beach, Fla., in late August....

Most Toilets Flush in E Flat

This was the statement my son greeted me with as I came home from work one Friday afternoon. Most dads would expect a familiar word like “Hello” or the ever popular phrase “How’s was work today?” But, not my son.

Grimaldi’s Pizzeria expands; original faces eviction

Grimaldi's Pizzeria will open late in the fall of 2010 at Scottsdale Quarter, a premier shopping destination in Scottsdale, Ariz. The Neapolitan-style, coal-fired brick oven pizzeria prides itself on using only the freshest ingredients for toppings, a “secret recipe” pizza...

Doing food safety 'til the cows come home

From the second I walked through the front entrance, I noticed a difference. Maybe it was the warm, sincere greeting at the front desk or the quick tour and history of the company I was given on the way to the elevator.

Please, No More Tacos!

Taco Sunday. Just typing the phrase brings back a flood of memories involving lots of ground beef and hungry teenagers.

Survey highlights complex public perceptions about food quality

It's the single biggest driver to your restaurant -- but not just interpreted by consistency, or even food safety.

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