New Concepts

NRA Supports Workforce Democracy and Fairness Act

The National Restaurant Association today voiced strong support for H.R. 3094, “The Workforce Democracy and Fairness Act,” which aims to ensure fairness for employers in the face of recent anti-business actions by the National Labor Relations Board (NLRB).

DNA-Based Meat Traceability System Available

Performance Food Group one of the nation's largest foodservice distributors, and Kansas-based IdentiGEN, a leader in meat traceability systems, have developed the first commercial solution to trace ground meat back to its origins using DNA technology.

Effects of Displaying Calorie Content

With growing emphasis on health and obesity in America, researchers are investigating how increased food legislation is affecting the restaurant industry. Two scientists in particular are studying the consequences of a new menu labeling law.

Forget the Server; STACKED Debuts iPad Ordering

Don't expect a waiter to come take your order at STACKED. This casual dining restaurant has no waiters.Just iPads.STACKED: Food Well Built expanded its technology-driven brand Nov. 17 with the opening of its third location in Cerritos, California.

Sustainability Symposium to be Held in CA

The second annual International Foodservice Sustainability Symposium (IFSS) will be held in San Francisco, October 7-9, 2012 at the Sir Francis Drake.IFSS is the first conference of its kind to focus exclusively on some of the most complex and highly nuanced issues surrounding sustainability in the foodservice industry.

Hot Rock Cooking Becoming a Craze in Suriname

Rick Hilversum, owner of the Colonial Resort in Paramaribo Suriname recently partnered with Rok Cooking to bring a one-of-a-kind hot rock dining experience to guests at the resort.The Colonial Resort purchased the Premier 75 Rok System which includes Rok's new high-temperature oven, the RCI-P650E, and all the equipment, accessories, and marketing materials the restaurant needs to be successful with this unique and profitable concept.

Phillips Foods Honored By Baltimore

Phillips Foods is proud to be recognized by the Downtown Baltimore Partnership as one of the awardees for making downtown Baltimore a better place for residents and visitors.For more than forty years, Phillips Baltimore has been a hospitality icon in the community serving millions of guests.

Twin Peaks Hosts Black Friday Party

Forget 5 a.m. shopping specials. This year, Twin Peaks Restaurants will introduce a new way to celebrate Black Friday.On Friday, Nov. 25 the Twin Peaks Girls busted out their best black lingerie and celebrate with the “Real Black Friday” costume party.

Sweet Tooth Paradise: NYC Plans Chocolate Week for 2012

Dark, white, semi, or bitter sweet, chocolat [Chä-k(ə-)lət] at anytime of the year is indulging. MPB Agency is launching its first ever Chocolate Week in New York City from Feb. 13-19, 2012, with support from Cacao Noel.

Reservation Space Freebookings Launches

Livebookings, Europe’s leading online restaurant reservation service provider, announced the U.S. launch of Freebookings, a free restaurant reservation space. With Freebookings, the company offers restaurants the first completely free and web-based reservation service to enable online reservation capabilities on their website and Facebook page.

First IHOP Express Opens in San Diego

To make the IHOP brand more accessible and increase top-of-mind awareness for new and current guests, IHOP opens the first IHOP Express in the Gaslamp District of San Diego. The fast casual concept, which was tested in areas such as university campuses and military bases, offers a selection of IHOP favorites but is focused on products uniquely suited to guests on the go.

Cuban Food Revolution Hits D.C.

In Cuba, a food revolution is taking place. Old world recipes combine with modern ones to create dishes such as black bean and white rice ice cream.Guillermo Pernot, chef/partner at Cuba Libre Restaurant & Rum Bar in Washington, D.

Pork it Over: the Meat Expands its Role on Menus

Leading restaurants are expanding the protein selection on their menus by offering more pork dishes, according to foodservice consultants Technomic.With a 7 percent increase in menu mentions over the past year, pork is now being showcased in appetizers, entrees, and sides.