Three Measurements for Food Safety

The importance of developing a HACCP plan for a food establishment has never been greater. Food borne illnesses continue to be on the rise, prompted by consumers' insatiable request for fresh, rapidly prepared meals.

Type: White Paper

Sponsor: PAR Technology Corporation




A Better Way for your Brand

An effective audit must provide a full and accurate account of a location’s performance. That means accounting for both the good and the bad, which is why Steritech Specialists practice a 6:1 emphasis on positive feedback.

Type: White Paper

Sponsor: Steritech




6 Principles of Building a Better Audit Program

Learn the 6 principles to consider when building a better audit program.

Type: White Paper

Sponsor: Steritech


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FEATURES


How to protect your brand from food-safety issues

Brands must use cloud, mobility and internet technologies to proactively protect their brands.

Launching LTOs? Make sure to follow these 3 rules to ensure food safety

Adding new menu items is a great way to please customers but can lead to food-safety risks when not properly implemented.

CEOs of Wing Zone, Focus Brands, Captain D's, Backyard Burgers, Koti Pizza predict industry changes, trends

This year's Fast Casual Executive Summit wrapped up Tuesday night with insights from some of the industry's most successful CEOs.

Lawsuit against Chef Jamie Oliver may change how brands label 'gluten-free' recipes

The Gluten Intolerance Group filed a lawsuit against British Chef Jamie Oliver, alleging that he misled consumers that the gluten-free recipes on his website are in fact "certified" as gluten-free. The suit goes further to claim that Oliver is infringing on its trademarked seal.

Learning from Chipotle: 4 food safety program guidelines

Chipotle has been repeatedly troubled by food safety concerns, causing its stock to drop and its fan base to dwindle. 23 years ago, Jack in the Box faced a similar situation. To avoid repeating these concepts' mistakes, restaurant operators must make food safety a priority.

Onslaught of Chipotle suits: 2 diners file, 7 other law firms form investor class actions

At least eight U.S. law firms have reported either filing, investigating or forming classes as part of lawsuits against Chipotle in connection with a norovirus outbreak in Sterling, Virginia.

Chipotle and the 'elephant in the dining room'

The restaurant industry and its players are exhaling today after news that Chipotle might be able to overcome its food safety woes of last week and the previous two years. But are we missing a much bigger point in these food safety issues with a once-leading brand?

In pictures: Global restaurant execs in London: Part 1

Executives from 17 countries gathered in London for the 2017 Restaurant Franchising & Innovation Summit — Europe last week. The event, produced by Networld Media Group, provided the opportunity for more than 100 restaurant leaders to share advice, success stories and discuss how they moved on from failure.

Infographic: What's the 'real' cost of product recalls?

An infographic reveals the true cost of a product recall in the food industry, looking at how a product can become contaminated, and what companies can do to avoid it from happening.

Infographic: 10 tips to keep your kitchen up to code

Follow these 10 steps to keep your kitchen safe.

From wobbly table fixes to herbal refrigerators, innovation was on display at NRA (Part 1)

More than 45,000 buyers in the restaurant industry hit Chicago this week to check out the thousands of products and services on display at the National Restaurant Association show.

NRA 2017 in photos: Editors share top highlights

The editors of FastCasual, Pizza Marketplace, QSRWeb and Food Truck Operator share some highlights from the 2017 NRA show in Chicago.

Is your restaurant in compliance with recent fire code changes?

The standard for ventilation control and fire protection of commercial cooking operations (NFPA 96) now requires increased amounts of staff training on fire suppression systems and fire extinguisher operations. Check this list to see if you are in compliance.

Food trucks and restaurants – a symbiotic relationship

While many limited service restaurants are clearly interested in expanding into food trucks, veteran food truck operators are using the skills they develop on their food trucks to open brick-and-mortar restaurants.

Food safety expert: 'When that small voice says — "You can't" — tell it to shut up'

Betsy Craig entered the restaurant industry at age 16 and worked as a bar back, grill cook, kitchen prep bartender, bouncer and a sales exec before creating MenuTrinfo, AllerTrain and Kitchens with Confidence.

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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