NRA launches sixth ServSafe Manager course

July 30, 2012

The National Restaurant Association (NRA) has launched its ServSafe Manager Online Course, 6th Edition – the web-based version of its ServSafe Manager Book…

Chefs form program to aid women, children in Haiti

by Valerie Killifer — Editor, FastCasual.com

How Chefs4Kids is finding a way to teach impoverished women in Haiti how to run a business.

Some chains getting head start on menu transparency

by Betsy Craig — pres, menutrinfo.com

Some chains, while they don't necessarily offer allergen-free dining experiences, do let you know what's in their dishes in a clear, concise manner so diners…

Food allergies hit more city kids

by Betsy Craig — pres, menutrinfo.com

Food allergies and special dining needs are rising, so it's important for restaurants to learn how to cater to this growing demographic.

Report spotlights low wages throughout food industry

by Alicia Kelso — Editor, QSRWeb.com

Food Chain Workers Alliance interviewed 700 employees in various sectors.

Majority of restaurateurs and chefs fail celiac test

May 25, 2012

Chefs and restaurateurs lack a fundamental understanding of gluten-free protocols, according to the National Foundation for Celiac Awareness (NFCA), a…

Webinar: Food Safety is a Winnable War: Strategies for Risk Mitigation

Food Safety is described as a “Winnable Battle” by the US Centers for Disease Control and Prevention. Foodborne diseases affect tens of millions of people and…

Webinar to focus on winning the food safety war

May 9, 2012

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…

Smashburger CEO David Prokupek's smashing success

by Valerie Killifer — senior editor, NetWorld Alliance

How Smashburger’s CEO and chairman is banking on better burgers.

Celiac awareness foundation now offers restaurant credentialing

April 26, 2012

The National Foundation for Celiac Awareness (NFCA), a non-profit organization dedicated to raising awareness of celiac disease and non-celiac gluten…

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

by Suzy Badaracco — President, Culinary Tides Inc

A study found that only 8 to 12 percent of gluten-free consumers said they bought gluten-free products because they or a member of their household has celiac…

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

April 15, 2012

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…

New app helps consumers find gluten-free establishments

April 6, 2012

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…

Could be deadly, but essential for restaurant operations

If you have CO(2) fill ports or storage tanks in tight enclosed quarters, lower levels, or have older systems or systems that have not been inspected by…

Chipotle battles new criticism from growers' group

by Valerie Killifer — senior editor, NetWorld Alliance

CIW has challenged major chains before, promoting farm workers' rights.

Starbucks under fire for use of beetle blood in flavoring

by Valerie Killifer — Editor, FastCasual.com

In response to its use of cochineal extract, a Change.org campaign asks Starbucks to remove the ingredient from use.

Do you really offer gluten-free dishes?

by Betsy Craig — pres, menutrinfo.com

Identifying and avoiding potential contamination starts with the very basics in the kitchen.

Would YOU resist a robber?

The young manager knelt in front of the safe, a thousand thoughts cluttering his head. His fingers were nearly frozen with fear as he fumbled with the…

Gloves! The Controversy Continues - Part 3

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

If glove use is going to be effective, several factors should be considered when designing a disposable glove program. Size is vitally important to ensure the…

Kentucky Restaurant Association training members of food safety, allergens

March 1, 2012

The Kentucky Restaurant Association is offering its members a discounted 90-minute webinar this month, produced by Kitchens with Confidence, a national food…