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Food Safety

Denny's Announces Commitment To Serve 100 Percent Cage-Free Eggs

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 Study Reveals Scary News about Salmon

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 Continues Growth

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.

2015 Menus of Change Annual Report Presents Mixed Picture

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.

FDA Ruling Bans Trans Fats

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.

Menus Of Change General Sessions Available Via Webcast

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.

Chaz Features Limited Supply of Locally Sourced Beef

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.

Avian Flu Drains Egg Supply, Drives Up Prices

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.

James Beard Foundation Preps For 7th Chefs Boot Camp

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.

NRA's ServSafe Highlights Food Safety on World Health Day

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.

NRA Announces Kitchen Innovation Awards

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.

Raised with Respect

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.

A Fresh Take on Foodservice Distribution

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.

NRA Expands Partnership With Healthy Dining

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.