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.
In what has become the worst-ever outbreak of avian influenza in America, the egg industry is being hit with a heavy financial burden. As of June 1, the USDA reported a record 197 outbreaks of the virus, which has affected more than 44 million chickens and turkeys in the Midwest—nearly 90 percent of which are laying hens.
More than a dozen chefs from around the country will convene for the James Beard Foundation (JBF)’s seventh Chefs Boot Camp for Policy and Change at Glynwood in Cold Spring, New York, from June 7 through June 9.
The National Restaurant Association’s ServSafe food safety training program highlighted the importance of food safety on World Health Day April 7.
As part of its commitment to promoting food safety education and training nationwide, ServSafe has put together an online landing page with tools and resources for foodservice professionals.
The National Restaurant Association announced the recipients of the 2015 Kitchen Innovations Awards, which honor equipment and technologies that increase productivity for back of the house operations and benefit restaurant operators.
In his formative years as a chef, Conor Hanlon didn’t think too much beyond the kitchen.“I was much more concerned about keeping my head above water than about where we were sourcing ingredients,” Chef Hanlon acknowledges.
Very little is set in stone for 2015 foodservice distribution. What can be said with certainty is that the distribution paradigm is undergoing scrutiny, speculation, and—at least to some degree—consolidation and segmentation.
OpsAnalitica, a mobile data-capture, team accountability, and big-data analytics app suite for multi-unit restaurant operators, announced the release of its OpsAnalitica app suite for iPads and tablets.
The National Restaurant Association announced the renewal and expansion of its partnership with Healthy Dining, a California-based company that has been at the forefront of restaurant nutrition for more than twenty years.
AllergyEats, a guide to allergy-friendly restaurants nationwide, held the third annual AllergyEats Food Allergy Conference for Restaurateurs and Food Service Professionals."Our expert panelists, including allergy-friendly restaurateurs, food allergy trainers, physicians, and allergists, spotlighted restaurant best practices in serving food-allergic guests," says Paul Antico, Founder and CEO of AllergyEats.
Barely a week goes by without some sort of food product recall in the news.Whether it’s a California company selling fruit potentially contaminated with listeria, or a Texas meat packer with fresh beef products that possibly contain metal shavings—two incidents that occurred in July alone—there are dozens of recalls every month.
The National Restaurant Association unveiled its comprehensive food handling training guide for Feeding America’s broad network of food bank employees, agency staff, and volunteers. The “ServSafe Food Handler Guide for Food Banking” is a customized program designed to educate Feeding America’s 200 food banks and more than 60,000 agencies on the proper implementation of food handling and safety.
In hindsight, the owners of District Pour House + Kitchen realized their original concept for the popular Kansas City, Missouri, restaurant was off base.“We had an idea of what we wanted the restaurant to be, but once we were open, it got steered in another direction,” says co-owner Dan McCall, who, along with partner Jason Rourke, initially envisioned a sports-themed operation.