Bob Evans Farms, Inc. announced that its restaurants will serve only 100 percent cage-free eggs by 2025. The company says that it will work with its network of suppliers to ensure an orderly and efficient implementation of this policy over this time frame.
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.
Staying healthy, whether from a physical or mental standpoint, is a difficult and challenging task for restaurant employees.Oftentimes, overeating, insomnia, substance abuse, and simply destructive lifestyle choices are an all-too-common theme in kitchens.
Take a look at any restaurant-trends list and chances are you’ll find “organic” sitting at—or near—the top. And for good reason: the organic food market is projected to reach sales of more than $45 billion in 2015 alone, according to an industry report published by TechSci Research.
How about expanding the premise of mise en place to everyday life? That’s a practice we suggest to our students at The Culinary Institute of America when teaching them how to cope with the rigors and stresses of the invigorating, and often demanding, restaurant industry.
The guiding principle behind Tupelo Honey Cafe, that “Southern food is good for the soul,” resonated with customers just as much 15 years ago—when the company opened its first restaurant in Asheville, North Carolina—as it does today, now that Tupelo Honey Cafe has expanded to include 12 locations in North Carolina, South Carolina, Virginia, and Tennessee.
Illinois medical marijuana patients will soon have a line of decadent chef-crafted products to choose from with the announcement of James Beard Award-winning Chef Mindy Segal's new edible line. Segal, owner of Chicago's acclaimed Hot Chocolate Restaurant, is the first high-profile chef to attach her personal brand to products in the cannabis industry.
The National Restaurant Association is taking New York City’s health department to court. The organization announced its plans to file a lawsuit over the city’s requirement that chain restaurants with 15 or more locations display a warning symbol if a menu item exceeds 2,300 milligrams of salt.
DineEquity brands Applebee's and IHOP announced they are removing soda as a drink option from children's menus.The move was praised by the nonprofit Center for Science in the Public Interest, which in 2014, with allies such as MomsRising.
Whether operators are looking to stock up on the essentials, from footwear to tableware, or seeking out the next breakthrough technology, this bountiful collection brings together a variety of the best products introduced into the restaurant industry over the last 18 months.
Daily Grill announced its new Simply 600 menu items at locations across Southern California, satisfying guests’ cravings for dishes packed with flavor, but not calories. The locally inspired menu features new items for lunch and dinner, all at 600 calories or less.
On this day, October 1, 2015, meatless-Monday advocates get to step out of the box and celebrate how far vegetable-forward cuisine has come with the celebration of World Vegetarian Day.The celebrants won’t just be those who ascribe to elimination diets though.