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Industry News

Buffalo Wild Wings Enters Metro New York

Buffalo Wild Wings will open its first restaurant in the metro New York metro area in New Rochelle as part of a 36-unit franchise agreement signed with Four M Capital, LLC, a New York-based investment company.

Making Sense of HACCP

It’s appropriate that Hazard Analysis and Critical Control Point (HACCP) was developed by NASA to keep astronauts from coming down with foodborne illness in outer space because sometimes it really does seem like rocket science.

RFID Allows Operators to Keep Tabs on Products to Ensure Integrity

RFID is rapidly gaining ground in the manufacturing and distributing world, where the technology is being used to track inventory through the placement of RFID tags on boxes and pallets. The tags can be programmed with information about shipment quantity and can even be used to ensure product integrity by keeping tabs on temperature changes from the dock to the final destination.

NRAEF Pushes Food Safety Month

The National Restaurant Association Educational Foundation (NRAEF) encourages restaurant and foodservice professionals to participate in the 11th annual National Food Safety Education MonthTM this September.

Asian Flavors Are Hot

A look at the new food and beverage products introduced at the NRA show bolsters the notion that Asian flavors are all the rage.

Leaders in Kitchen Innovation Honored

New at the NRA show this year is a pavilion devoted to Kitchen Innovations, featuring the winners of the 2005 Kitchen Innovations Award, as judged by a panel of eight design, fabrication, and equipment experts.

Hormel’s New TrueTaste Technology Pairs Food Safety and Flavor

The food processor’s proprietary TrueTaste technology eliminates the need for chemical preservatives in sliced deli meats.Hormel Foods today revealed that it will no longer rely on chemical preservatives like sodium lactate, potassium lactate, and sodium diacetate to process its Bread Ready sliced meats line.

Are You Concerned About Food Safety?

There is some anecdotal evidence floating about in Chicago that suggests not all operators make food safety a high priority and consequently employ a reactive rather than proactive approach. Every restaurant operator, quick-serve or otherwise, needs to be concerned about food safety.