Operators need to know the 8 major allergens and the best practices surrounding the use of separate containers and preparation methods designed to prevent cross-contact.
As Celiac Awareness Month approaches, one industry expert predicts the diet's growth will continue for the next few years.
It is imperative to train managers, chefs, line cooks and servers about the importance of cross contamination and food preparation.
Teach your staff how to identify and respond to a possible allergic reactions.
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.
There have been an increased number of diners with food allergies and it's our job to ensure they're protected.
There were more than 200 million gluten-free menu requests last year, but the option still hasn't reached critical mass.
Soy sauce usually contains gluten and it's a big part of other sauces, such as Teriyaki, Hoisin and black bean.
Now, blame for food litigation is at the executive level, and criminal charges are common.
While restaurant operators continue to maintain food safety practices, health inspection records are finding their way onto very public domains.
A handful of chains are doing gluten-free right.
Gluten-free adoption had to jump the availability and affordability hurdles, and most recently figured out flavor.
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.
Litigation attorneys are coming after restaurant chains with increased expertise and sophistication; it would be wise to hire an outside food safety consultant.
The company is currently working to synchronize its animal welfare program and policies throughout all of its global markets.
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.
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.
Pizza Hut will continue to grow its lower-investment/higher-returns Delco Lite footprint, which is significantly smaller than its traditional restaurant.
Conservative estimates see gluten-free at $8 billion in consumer food purchases alone in 2013.
Gas prices are on a slight upswing.