WEBINAR: How to be FDA Calorie Compliant and Still Create Killer Menu Boards

Join WAND Corporation as they walk through the finer points of the menu labeling requirement including best-in-class menu design tips and a case study from McAlister’s Deli. This webinar is a must-attend if you’re in the process of (or planning to) add caloric counts to your menus in the near future.

Type: Webinar

Sponsor: WAND Corporation


Supply Chain Traceability Software: Selling to the C-suite

Between new, more strict federal regulations and better-informed, more health-conscious consumers - it's more important than ever to educate your C-Suite on supply chain traceability.

Type: White Paper

Sponsor: FoodLogiQ


WEBINAR: Traceability 101: Tips for Achieving Farm-to-Fork Supply Chain Transparency to Increase Food Safety and Manage Quality

Learn how two restaurant operators are taking a proactive approach to implementing end-to-end traceability across their supply chain.

Type: Webinar

Sponsor: FoodLogiQ


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FEATURES


Why 'locally sourced,' 'organic' aren't just buzzwords

QSRs need to pay heed to the increasing movement of consumers toward all things healthy and natural, and they need to be authentic about it.

5 ways to protect your brand from food-safety crises

Industry execs discussed food-safety best practices at the Restaurant Franchising and Innovation Summit in Dallas.

Why Chipotle should be kicking food-safety issues 'new-school'

New-school technology could help restaurants teach and enforce food safety standards more effectively than old-school practices.

Why restaurants should ignore government’s delay on menu labeling

The real opportunity is to be a leader and put your nutritional information — all 11 of those pesky items, including consumer hot buttons like calories, fat, sugar and sodium — out there.

At the Summit: How to create a franchise-friendly supply chain

The supply chain is often the thorn in the side of franchisors, especially those that have brands spread nationwide or globally.

Chipotle 'Not dialing back food-safety efforts'

Chipotle's Chris Arnold said the chain is not dialing back food-safety efforts.

NYC surpassing salt ruling?

Although chain restaurants in New York City are required to put a saltshaker icon on menu items that contain more than 2,300 milligrams of sodium, a Manhattan appeals court on Monday said those that don’t comply will not be subject to the $200 fine that had been part of the law.

5 strategies to reassure consumers about food safety

Consumers now hold restaurants to higher standards than ever, forcing brands to reassure them about the safety of their food.

Now trending: Restaurants will continue to make 'cage-free egg' pledges in 2016

Restaurants serving cage-free eggs turned out to be one of this year’s top trends, and it will also be a popular move in the coming year.

Fast-food breakfast is 'top food story' of the year

Three of this year's top-10 stories revolved around the fast food industry: Domino's new emoji ordering option ranked as No. 7 and the availability of alcohol at fast food locations, such as some Starbucks and Taco Bell locations, came in at No. 9.

Get with the compliance program: A 4-step, mobile process

Formalizing a process isn’t about adding an extra step to bog employees down, it’s about creating a proof point to measure compliance with assorted regulations.

Controlling the supply chain is key to preventing E coli outbreaks

Just like with any sports team, the food supply chain is only as strong as its weakest link.

Food fight: Industry responds to NYC sodium mandate

As restaurants in New York City prepare themselves to label menu items that contain more than 2,300 mg of salt (the recommended daily limit), the National Restaurant Association is moving forward with its plan to file a lawsuit intended to stop the Board of Health's regulation from taking place.

Why Chipotle will bounce back from E. coli scare

After closing 43 restaurants in an effort to defuse the health scare caused by the recent E. coli outbreak, Chipotle is doing a deep cleaning of the locations and has hired two food safety consulting firms to help it assess and improve food safety.

Chipotle: Only thing not fresh about our food are bogus ingredient claims

Are the attacks against Chipotle legit, or is the brand suffering from being too successful?

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Consumer awareness of food safety is growing as government regulations tighten. Restaurant operators must also stay aware of food safety issues and provide training to employees. Check out this research center for the latest news and best practices.

NEWS