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health

Answers

 By Bill Main on Jul. 18, 1999

Here are the answers to one of our fun food quizzes... We bet you didn't know that parsley will cure bad breath.

Vegan goes upscale

 By Restaurant Business Staff on May 16, 2012

These days, an array of talented chefs and business-savvy restaurateurs are redefining vegan cuisine, aligning it with words like haute, creative and Michelin-rated. Here are a few places to keep your animal-loving eye on.

ID NEWS: USF cites success of Passport event; General Mills contacted in probe

By Restaurant Business Staff on Apr. 03, 2003

As the investigation into U.S. Foodservice (USF) dealings with its suppliers widens-General Mills, Minneapolis, is the latest supplier to be contacted by the...

The language of wine

By Restaurant Business Staff on Oct. 01, 2012

If I say a green bell pepper tastes like a green bell pepper, you know what I mean. But if I say a Sancerre tastes like a Sancerre, that’s not very helpful. With wine, we need to employ other “languages” in order to put our taste impressions into words.

Food Irradiation isn't Star Wars

By Restaurant Business Staff on Jan. 08, 2004

Food safety and food security are top of mind for everyone in the foodservice industry. Food-borne diseases are not uncommon and are especially dangerous to...

Sysco Announced as Distribution Partner for Kids LiveWell Program

By Restaurant Business Staff on May 20, 2013

CHICAGO (May 20, 2013)—The National Restaurant Association announced that Sysco Corporation will serve as a distribution partner of the award-winning Kids...

NRA to test nutrition disclosure program

By Restaurant Business Staff on Jun. 09, 2004

The National Restaurant Association plans to test a nutrition-marketing plan aimed at meeting the U.S. Food & Drug Administration's recommendation that the industry develop its own method for disclosing dietary information.

Food

Playing with pot pie

By Patricia Cobe on Apr. 07, 2014

A gluten-free turkey pot pie that's kid-tested and approved.

Getting in on the healthy dining trend

By Restaurant Business Staff on Dec. 14, 2004

Give entrepreneurs a trend and they'll try to exploit it. Present them with a groundswell like America's heightened interest in eating better, and you could incite a gold rush. Why, then, with weight loss emerging as a major and potentially permanent consumer anxiety, are there so few health-focused concepts in this year's newcomer roundup?

Chipotle comes out in favor of GMO labeling

Oct. 15, 2014

Co-CEO Steve Ells is risking controversy by voicing support for the ballot initiative, which would have no effect on restaurants but is consistent with Chipotle’s contrarian view of GMOs.

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