In some ways, the supply chain dust has settled. The purported merger between foodservice titans Sysco and US Foods never happened—at a reported cost of $693 million to the former—while local sourcing, food safety, food waste, labor shortages, and government regulations continue to dish out their share of sleepless nights to operators around the country.
AllergyEats, a guide to allergy-friendly restaurants nationwide, recently released its list of the Top 10 Most Allergy-Friendly Restaurant Chains in the U.S., as tabulated from feedback from the food allergy community.
The Senate voted down legislation that would make labeling of genetically modified foods, or GMOs, voluntary, allowing for states to set their own transparency rules. The bill needed 60 votes but came up short, 49-48, on Wednesday.
The National Restaurant Association Educational Foundation (NRAEF) announced its 2016 Restaurant Neighbor, Faces of Diversity, and Ambassador of Hospitality award winners. The winners will be honored at a gala on April 12 during the National Restaurant Association’s annual Public Affairs Conference in Washington, D.
The National Restaurant Association announced its acquisition of the National Registry of Food Safety Professionals (NRFSP), a U.S.-based certification body. NRFSP focuses on providing certificates for individuals seeking credentials in a variety of food safety disciplines.
The National Restaurant Association announced the lineup of education session speakers and topics for the 2016 National Restaurant Association, Restaurant, Hotel-Motel Show, taking place at Chicago’s McCormick Place on May 21-24.
For many chefs and restaurant operators, the ingredients, preparation, and cooking methods they use are integral both to their cuisine and to the overall perception of the food they create.Terms like fresh, antibiotic-free, made-from-scratch, and organic increasingly appear on menus of full-service restaurants, from white tablecloth settings to family-style diners.
While Chipotle remains embroiled in a public relations crisis, the long-lauded fast casual still cannot pinpoint the source of its E. coli and salmonella troubles. This information gap raises an unsettling question for all operators: how much supply chain transparency is truly available in the industry, and what sort of efforts can be done to make food traceability more realistic?The largest, most cohesive effort the industry has seen was the Produce Traceability Initiative (PTI), which was launched after retail and foodservice organizations rallied together following the 2006 spinach E.
Denny's announced its commitment to sourcing and serving 100 percent cage-free eggs in all of its U.S. restaurants by 2026. The move underlines the brand's dedication to the humane treatment of animals within its supply sourcing and its ongoing focus on quality, flavor,m and guest satisfaction.
Oceana released a new study that reveals mislabeling of one of America’s favorite fish—salmon. Oceana collected 82 salmon samples from restaurants and grocery stores and found that 43 percent were mislabeled.
Thirsty Lion Gastropub & Grill announced the opening of three new locations. The emerging regional gastropub based in Portland, Oregon, has plans to open its second Denver location and a third location in the Phoenix metro area within the first six months of 2016.
The 2015 Menus of Change Annual Report was released at the 3rd Annual Menus of Change Leadership Summit, held for the first time at the Hyde Park, New York, campus of The Culinary Institute of America (CIA), which presents the initiative in partnership with Harvard T.
On Tuesday, June 16, the U.S. Food and Drug Administration (FDA) released a firm, 3-year timetable for food manufacturers to eliminate trans fats. While many restaurants and suppliers have been taking measures for years to reduce and remove the partially hydrogenated oils that produce trans fats, the ruling will pose a costly challenge to some sections of the industry.
For the third year, more than 350 executives, experts, and innovators in food, foodservice, health and wellness, nutrition, and environmental science will come together for the Menus of Change leadership summit, which is co-presented by The Culinary Institute of America (CIA) and Harvard T.
Chef Charles d’Ablaing is now featuring premium-priced cuts of beef under an exclusive arrangement with rancher Tim Hatfield, owner and operator of High Summit Ranch. The cuts are from hormone- and antibiotic-free, naturally raised Angus beef and offered as an alternative to the wet-aged USDA Prime beef tenderloin and Kansas City strip steak featured on the Chaz regular menu.