With foodservice spending leaping back to pre-recession levels combined with industry consultants’ predictions of a dramatic increase in family dining visits this year, Boston’s Restaurant & Sports Bar is announcing the launch of a best-in-class kids' program to enhance its kid-friendly environment in the dining room and for guests at home.
Restaurants are a minefield for slip and fall accidents, and most of these occur in the back of the house, or the kitchen area.According to the National Floor Safety Institute, each year more than 3 million foodservice employees are injured as a result of slip and fall accidents.
There are five best practices we recommend to restaurants and menu developers in creating kids’ menus, and they range from the foods offered to how they’re described.Calories: No child needs more than 600 calories in any meal, and that includes the beverage.
Maggiano's Little Italy is bringing the authentic, Italian-American menu, generous family style portions, and distinct ambiance the brand is known for to Vernon Hills, Illinois, as well as a new lighter take on classic dishes.
The 2014 AllergyEats Food Allergy Conference for Restaurateurs & Food Service Professionals: How to Maximize Safety and Increase Customer Engagement, Loyalty, and Revenue is an event for restaurant chefs, owners, managers, college and university dining directors, and other foodservice professionals that strive to become more knowledgeable about accommodating food-allergic and gluten intolerant guests safely, comfortably, and profitably.
CookingSchools.com, an online directory of culinary colleges, details how people can maintain a healthy lifestyle by periodically substituting certain foods for healthier options.According to the March 21 article posted on Lifehacker.
A new chef and a new kitchen are bringing new meaning to fine dining in Richardson, Texas, as the Renaissance Dallas Richardson introduces Burak Ozcan as its new executive chef, and announces the hotel's move to add Kosher catering to its expansive list of event services.
Can chain restaurant food be healthy? Food News Media, the publisher of QSR and FSR magazines, award-winning business publications for the restaurant industry, has launched the HALO Awards, which seek to recognize and honor chain restaurants that are making meaningful contributions to a healthy, active lifestyle for consumers.
It only took about 2 million years, but the caveman’s diet is making a comeback.The paleo diet, as it’s known, emphasizes the foods humans ate in the Paleolithic era, such as fish, nuts, eggs, veggies, and grass-fed beef; eliminates grains; and limits dairy.
DineEquity, Inc., parent company of Applebee's Neighborhood Grill & Bar and IHOP Restaurants, announced that International House of Pancakes LLC has signed an agreement with Pacific Pancakes, LLC to open three IHOP restaurants on in Guam by 2018.
Researchers estimate more than 15 million Americans suffer from food allergies, according to Food Allergy Research and Education. Close to 50 million are reported to be lactose intolerant, and around 1.
While only 11 percent of U.S. households follow a gluten-free diet, about one in four consumers feel that gluten-free is good for everyone, reports The NPD Group, a global information company. However, the general healthfulness of gluten-free foods is offset, consumers say, by the high cost and taste of these foods, per NPD’s recently released "Understanding the Gluten-Free Trend" report.
Focusing on flavor is one of the best health strategies in the kitchen. One of the things we teach our students is that food is really all about flavor, and if you sacrifice flavor just to make something healthy, no one is going to want to eat it.
Healthy eating is a priority for a growing number of consumers, and the National Restaurant Association’s 2014 Restaurant Industry Forecast reports seven out of 10 consumers say they are more likely to visit a restaurant that offers healthy options.
There’s nothing unusual anymore about a chef or restaurant having a garden to provide herbs and veggies as food and drink ingredients. It’s a hyper-local aspect of the farm-to-table movement and its companion move toward better-for-you ingredients.