• Majority of restaurateurs and chefs fail celiac test

  Chefs and restaurateurs lack a fundamental understanding of gluten-free protocols, according to the National Foundation for Celiac Awareness (NFCA), a non-profit organization dedicated to raising …
  May 25, 2012

• Webinar to focus on winning the food safety war

  A new webinar from FastCasual.com and Sani Professional will focus on food safety in the restaurant industry. The webinar, Food Safety is a Winnable War: Strategies for Risk Mitigation, will be held …
  May 10, 2012

• Smashburger CEO David Prokupek's smashing success

  It's been a capstone year for Denver-based Smashburger. The chain, known for its cooking style of 'smashing' burgers on the grill, was recognized by Forbes magazine as America's Most Promising …
  May 2, 2012 - Valerie Killifer

• Celiac awareness foundation now offers restaurant credentialing

  The National Foundation for Celiac Awareness (NFCA), a non-profit organization dedicated to raising awareness of celiac disease and non-celiac gluten sensitivity, has launched a gluten-free …
  April 26, 2012

• Top 5 things we didn't know we should be afraid of - part I

  They stared at each other, not with indifference but one with caution, the other with interest. "Teddy, get over here" Lily hissed. Teddy came across the bridge still munching hay, "What ... oh yes …
  April 24, 2012 - Suzy Badaracco

• Chipotle Mexican Grill responds to FDA's plan to reduce antibiotic use in farm animals

  Chipotle Mexican Grill said it applauds the Food and Drug Administration's attention to the overuse of antibiotics in livestock farming, but urges the agency and the industrial animal agriculture …
  April 16, 2012

• New app helps consumers find gluten-free establishments

  Find Me Gluten Free has launched a new app design to help consumers find gluten-free restaurants on their iPhones and Androids, as well as a new website, findmeglutenfree.com. Both were created to …
  April 6, 2012

• Could be deadly, but essential for restaurant operations

  It's a gas consumed by millions every day. Plants need it for survival. In fact we exhale it with every breath we take. Virtually every restaurant uses Carbon Dioxide (CO(2)) in bulk form to put the …
  April 4, 2012 - D. B. "Libby" Libhart

• Chipotle battles new criticism from growers' group

  While Chipotle gears up for its April 22 celebration of Earth Day, the chain is facing scrutiny over its unwillingness to work with the Coalition for Immokalee Workers (CIW), an organization …
  March 30, 2012 - Valerie Killifer

• Starbucks under fire for use of beetle blood in flavoring

  Starbucks Corp. has come under fire for its use of cochineal extract in the company's strawberry flavoring. The extract is dried blood from crushed female cochineal beetles and is used as an …
  March 28, 2012 - Valerie Killifer

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Restaurant Design

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  NEXTEP POS

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  International Supply Chain Development

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  SmartCash Networked Intelligent Safe

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  Interactive Kiosks