Restaurant and Foodservice
Restaurants and their place in a healthy diet
Restaurants have been moving forward with efforts to make meals healthier and provide guests with the nutritional information they need to make better food...
Food
Restaurant and Foodservice
Is local growing less important?
When I lived in Tampa, Fla., in the 1980s and ’90s, Bern’s Steak House was the place everyone mentioned when talking about high-end steakhouses,...
Restaurant and Foodservice
Q-and-A: How adopting GS1 US Standards can improve relationships between operators and customers
The Foodservice GS1 US Standards Initiative was launched in 2009 as an industrywide effort to streamline the supply chain, enhance product information and build...
Restaurant and Foodservice
Which came first, the humanely raised chicken or the cage-free egg?
Denver-based Chipotle Mexican Grill made a big splash when it began sourcing humanely raised pork from Niman Ranch several years ago, the first step...
Restaurant and Foodservice
Can franchisees succeed when corporate parents fail?
The number of U.S. franchisees is on track to grow 1.7% this year, the first increase in units since the recession hit, according to...
Restaurant and Foodservice
Q-and-A with Bruce Karas, Coca-Cola’s sustainability VP
Sustainability is a hot issue at Coca-Cola, where Vice President Bruce Karas takes the lead on environmental programs. We spoke with Karas recently to...
Restaurant and Foodservice
Should tips ever go to the house?
Recent cases surrounding the issue of tip sharing at U.S. restaurants have centered on questions such as whether back-of-the-house workers who don’t interact with...
Restaurant and Foodservice
Food trucks aren’t rolling away any time soon. Here’s how to get yours started right
When food trucks first rolled onto the scene a few years ago, diners got swept up in the excitement of ordering everything from tacos...
Restaurant and Foodservice
The power of a high-priced meal
Not so long ago, many restaurants were all about meal deals. More recently, the pricing conversation turned to the higher cost of ingredients and...
Restaurant and Foodservice
Vintage dishes with a modern twist make for unique eats
At BlogHer Food ’12, food writer and pastry chef Garrett McCord talked with bloggers Kelly Jaggers and Kristen Herwitz about the popularity of vintage...
Restaurant and Foodservice
Q-and-A with Anita Jones-Mueller, president and founder of Healthy Dining
Anita Jones-Mueller founded Healthy Dining in 1990 with the aim of inspiring chefs to create healthier options for diners and allowing Americans to include...
Restaurant and Foodservice
In the yogurt aisle, it’s (almost) all Greek
One look at the yogurt aisle of any grocery or the new-product lineup at any food and beverage show will leave you with no...
Restaurant and Foodservice
What would life be like without bar codes?
Mary Wilson is vice president of standards management for GS1 US. In this guest post, she imagines what life — or an industry —...
Restaurant and Foodservice
Spreading drought threatens to send food prices higher
Last summer’s searing drought took a significant toll on corn crops in much of the Midwest. Until recently, farmers expected to make a big...
Restaurant and Foodservice
Playing with portion size
This guest post is by Shashi Bellamkonda, senior director of social media and public relations — employees call him Social Media Swami — at Web.com, a...
Restaurant and Foodservice
FSMA sharpens industry focus on traceability and food safety
Michele Southall is implementation director at GS1 US. In this guest post, she explains how the Food Safety Modernization Act is driving traceability and...
Restaurant and Foodservice
Can restaurants find more ways to cut food waste?
The recession brought fresh frugality to many consumers, whose concern about waste had them heading to the grocery more often to make smaller purchases...
Restaurant and Foodservice
Can you keep your workers coming back?
Workers might hold onto a job that isn’t working for them longer during an economic downturn, when other options are slim to none. Staffers...
Restaurant and Foodservice
The price of food safety
The safety of the nation’s food supply has been an increasingly hot topic in recent years, and one that heats up further each time...
Restaurant and Foodservice
When your waiters do windows
Companies big and small have long been trying to figure out how to do more with less, but going too far in that direction...
Restaurant and Foodservice
Q-and-A: Strategies for reducing cholesterol levels in children
Tackling the problem of high cholesterol in children can be challenging. Registered dietitian Karen Ansel, a spokeswoman for the Academy of Nutrition and Dietetics,...
Restaurant and Foodservice
Is the top tip a moving target?
By the time I was old enough to start picking up the check, the expected tip was between 15% and 20%, settling at a...
Restaurant and Foodservice
The psychology of plate size
Whether you think New York City’s ban on big soft drinks will help people get healthier or amounts to another example of the proliferation...
Restaurant and Foodservice
Supply, demand and humanely raised food
This week, Dunkin’ Brands Group became the latest big restaurant chain to commit to pork produced without the use of gestation crates, a growing...
Restaurant and Foodservice
Fast Casual Social 100 report and the new age consumer
The $27 billion Fast Casual segment of the $632 billion restaurant industry grew at an astonishing 20.8% in 2011 over 2010, confirming that there...
Restaurant and Foodservice
Going meatless in October
October is Vegetarian Awareness Month, during which dedicated vegetarians and vegans step up their game to inform others about health and humane benefits of...
Restaurant and Foodservice
Coca-Cola’s 4 pillars of sustainability
Building a company that achieves global success takes more than a popular product and stellar sales. Sharing values with consumers is vital to brand...
Restaurant and Foodservice
QSRs increase nutrition with customization and low-calorie choices
It used to be that if you wanted a quickserve restaurant to leave butter off your bun, everyone in the restaurant had to know...
Restaurant and Foodservice
Can fuller plates lead to better health?
As portion sizes and pants sizes continue to increase in the U.S., many health experts are saying that eating less is the best way...
Restaurant and Foodservice
Fighting food allergies: What steps can restaurants and manufacturers take?
As food allergies continue to become more prevalent, it may come as a surprise that there is still inconsistency among food manufacturers and restaurants...
Restaurant and Foodservice
You can’t nail down the napkins
One my absolute favorite possessions is a red-and-white checkered apron with the name “Maggiano’s Little Italy” embroidered in black block letters on the bib....
Restaurant and Foodservice
Are you planning ahead for higher pork prices?
Recent articles detail the short- and long-term effects of last summer’s drought on meat prices. Devastated corn crops drove feed prices higher, which led...
Restaurant and Foodservice
What’s with all of the food-crime stories?
This month, chef Jamie Oliver lamented napkin and plumbing theft at his Jamie’s Italian restaurant chain. Last week brought more tales of food-related crime,...
Restaurant and Foodservice
Q-and-A: A taste of this year’s Worlds of Flavor conference
The Culinary Institute of America will kick off the 15th annual Worlds of Flavor International Conference and Festival on Thursday in Napa Valley, Calif....
Restaurant and Foodservice
Do burgers keep getting “better”?
Beef prices are on the rise and are expected to go higher; meanwhile, nutrition experts tout the health benefits of eating a diet high...
Restaurant and Foodservice
Sandy tests the food supply
In the days and hours leading up to superstorm Sandy, residents of New York, New Jersey and Connecticut found most of the bottled water...
Restaurant and Foodservice
How fast-casual chains are changing the way America eats
Not everyone is familiar with the term “fast casual” yet, but there’s a good chance you’ve eaten at one of these restaurant chains before,...
Restaurant and Foodservice
Giving thanks for food banks
Thanksgiving is the holiday we associate most with sharing a meal with loved ones, and if some years the table is less crowded with...
Restaurant and Foodservice
How do you outdo the Cherpumple?
Some of us make do with store-bought pies of pumpkin, apple and maybe cherry to top off Thanksgiving dinner and kick off the holiday...
Restaurant and Foodservice
Restaurants and seasonal-hiring trends
Holiday hiring started in earnest this month at restaurants and retailers, with experts predicting seasonal job creation not seen since the Great Recession. Retailers...
Restaurant and Foodservice
Q-and-A: Jersey Mike’s Subs President Hoyt Jones on how restaurants can prep for 2013
Hoyt Jones is president of Jersey Mike’s Subs, which opened its first store in Point Pleasant, N.J., in 1956. Last year, the company saw...
Restaurant and Foodservice
How U.S. chefs prepare for the culinary Olympics
Next month in Lyon, France, a U.S. culinary team led by Chef Richard Rosendale will face off against chefs from 23 other nations in...