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Farquharson Honored for Lifetime Achievement in Food Safety

 By Restaurant Business Staff on May 17, 2004

CHICAGO - John Farquharson, president of The National Restaurant Association Educational Foundation's (NRAEF) International Food Safety Council, has been...

Food

Pasta slims down

By Patricia Cobe on Feb. 20, 2014

An indulgent pasta dish sheds its calories without sacrificing taste.

USDA tests possible BSE case

By Restaurant Business Staff on Nov. 19, 2004

The U.S. Department of Agriculture is examining tissue samples from a cow to determine whether it suffered from bovine spongiform encephalopathy, or BSE.

Dunkin' Brands announces commitment to 100% sustainable palm oil

Sep. 16, 2014

Every doughnut shop would be able by 2016 to cite the mill that provided its palm oil, and, by 2017, the plantations that supplied the mill. The traceability would allay consumers’ fears that the oil originated from what was formerly rain forest.

EPA Recognizes Sysco's Earth Plus Line

By Restaurant Business Staff on Mar. 30, 2005

HOUSTON - Sysco Corp. today announced that 16 of its Earth Plus(R) cleaning products have been recognized by the U.S. Environmental Protection Agency's...

Chain restaurants help guests stick to New Year’s resolutions

By Patricia Cobe on Jan. 28, 2015

It’s difficult to stick to resolutions when going out to restaurants is part of your job description, this January, a number of chains kicked off the New Year with menus that make it easier for me and other customers. For their efforts, we’re likely to reward them with our dollars as well as our gratitude.

Healthcare Crisis Leads Employers to Adopt Aggressive Strategies

By Restaurant Business Staff on Sep. 16, 2005

Recently, one large Michigan employer announced that, starting on Jan. 1, 2005, it would begin random drug tests for nicotine and would fire anyone who...

Emerging Brands

Health-minded concepts in the fast lane

By Kelsey Squire on Dec. 15, 2016

As the demand for fresh, made-to-order menus expands to all types of limited-service concepts, operators are looking to separate themselves from the fray.

Operations

How to buy a good griddle

By Restaurant Business Staff on Jan. 12, 2006

Griddles are fairly basic: a thick steel plate is heated from below, allowing you to grill and sauté on a big flat surface. Today, that basic formula is being tricked out with new features.

Operations

Updated menu labeling rules to take effect May 7

By Peter Romeo on Nov. 07, 2017

Restaurateurs will have a chance to comment on the revision proposed by the FDA.

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