A Big Apple surprise – restaurateur shows concern for food allergies

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

I jumped out of the cab and just stood there taking it all in – the smell of roasted peanuts, the constant honking of taxis and the bright lights of hundreds…

Hot gluten free mess of new products

by Betsy Craig — pres, menutrinfo.com

WestEx was a hot gluten-free mess of new products everywhere you turned.  

Of mice and men and pizzerias

Business ethics, or lack of them, apparently has made its way into the world of pizza in a Philadelphia suburb. A pizzeria owner had a problem with mice that…

Excessive exposure results in sunburn, frostbite, violent robbery

Exposure to the elements for any length of time can lead to devastating consequences. Skin unprotected from the sun may result in serious sunburn.  With…

Keep your customers out of the ER For dessert

by Betsy Craig — pres, menutrinfo.com

Does it seem to anyone else that almost out of nowhere, all of a sudden, people are expressing food allergies in amazing numbers? 

Be allergy aware: A quick guide to the most common food allergies

by Betsy Craig — pres, menutrinfo.com

Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy.

Menu labeling launches into the twittersphere

by Betsy Craig — pres, menutrinfo.com

Menu Labeling went viral this past weekend.

Endurance, determination & training

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

It was my junior year in high school. I had always wanted to play basketball but due to a variety of circumstances did not have the chance… until now. I…

Is your restaurant required?

by Betsy Craig — pres, menutrinfo.com

Is your restaurant required by law to post nutritional information?

Making the grade

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

I remember it like it was yesterday… Derek, my best friend in 7th grade, ducked down in the back seat of the school bus and said “Cover me!” I turned around to…

More steps to gluten free

by Betsy Craig — pres, menutrinfo.com

Last week, I started this discussion identifying items that contain gluten that might suprise you, as well as the first steps in creating gluten free dishes. 

Preparing gluten free dishes

by Betsy Craig — pres, menutrinfo.com

Catering to the needs of customers who require gluten free dishes is a necessity for any busy restaurant. While it may seem daunting at first, by being…

All this change is driving me crazy!

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

I was sure it would be a short, 15-minute lesson about e-mail to my 62-year old father. Tell him the basics, have him create and respond to an e-mail and then…

Most Toilets Flush in E Flat

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

This was the statement my son greeted me with as I came home from work one Friday afternoon. Most dads would expect a familiar word like “Hello” or the ever…

Doing food safety 'til the cows come home

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

From the second I walked through the front entrance, I noticed a difference. Maybe it was the warm, sincere greeting at the front desk or the quick tour and…

Please, No More Tacos!

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

Taco Sunday. Just typing the phrase brings back a flood of memories involving lots of ground beef and hungry teenagers. Some of you may not remember this…