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How Wildfire does gluten free

The annual “What’s Hot” survey of 1,800 chefs by the National Restaurant Association pegged gluten-free/food allergy-conscious items as No. 7 on the top 10 trends list this year. That’s up a notch from its 2011 position.

NOAA Closes Commercial and Recreational Fishing in Oil-Affected Portion of Gulf of Mexico

(May 2, 2010)—NOAA is restricting fishing for a minimum of ten days in federal waters most affected by the BP oil spill, largely between Louisiana state...

Within the past 12 months, according to figures from the U.S. Department of Agriculture, retail prices for beef, pork, chicken and milk hit record highs.

Cooking over volcano. Keeping vigilant for new managers from corporate who carry crack pipes. And paying workers a living wage and still making a profit.

Maines Paper & Food Service, a mega $3 billion broadliner, set out several years ago to eliminate the competitive disadvantages companies its size often have in the produce category.

In the NRA’s What’s Hot survey released this week, many of the same broad trends reported in recent years popped up again on the Top 10 list.

Happy Hours have become a fourth daypart in many establishments, boosting food and beverage sales during the slower late afternoon-early evening time slot. With competition for Happy Hour customers heating up, Technomic's American Express MarketBriefing looks at the the factors that bring in traffic and keep guests happy.

CHARLOTTE, NC (June 16, 2010)—Compass Group North America announces the expansion of its ‘Eat Local’ programs across the United States. As part of...

There’s no kitchen, no set menu, no servers and no reservations at Travail.

Come April 17, consumers across the country can release a tax-free sigh of relief over a celebratory discounted meal. A number of large chains and smaller indy restaurants are offering special breaks on what some customers consider the nation’s most dreaded day: Tax Day.

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