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health

When the mercury rises

Bio-engineered vegetables. Mad cow disease. E-coli outbreaks. Anthony Bourdain uncovering the dirty little secrets of restaurant kitchens. Atkins vs. The Zone. Seafood: health benefit or danger?

The week in ideas, September 28, 2012

In this installment: McDonald’s on TV and on the brain. And horse and deer in the kitchen. Enjoy.

Industry not properly protected

By Restaurant Business Staff on Jan. 08, 2004

On the day after the 9/11 terrorist attacks, Romana Medeiros suggested to some of her colleagues that terrorism might be a viable threat to the food supply...

Consumer Trends

Cleanliness tops diners’ list as most vital element

May 13, 2013

Cleanliness (96%), menu selection and variety (94%) and comfortable seating (91%) are the most important components of creating a visit-worthy atmosphere at a restaurant, according to a new report from Mintel.

Prevention is Better than Recalls in Maintaining Food Safety

By Restaurant Business Staff on Jun. 09, 2004

CORVALLIS, OR - A research scientist has recommended that prevention is better than product recall in reducing food intoxication."When an outbreak occurs,...

Paid sick leave bills spread like the flu

Mar. 19, 2014

Mayor Bill de Blasio announced he would make good on a campaign promise to expand the city’s paid sick leave law as soon as April 1.

NRA: Industry Outlook Strongest in Months; Same-store Sales, Customer Traffic Improves; Operators Op

By Restaurant Business Staff on Nov. 30, 2004

WASINGTON, DC - The outlook for the restaurant industry has become increasingly optimistic, as the National Restaurant Association's comprehensive index of...

Hoaxster spreads panic after falsely claiming man had come down with Ebola in Burger King

Oct. 13, 2014

A prankster in Spain used social media to spread assertions, backed up with mock newspaper headlines, that the contagion had been traced to a unit of the chain.

CSPI: No cake for McD's 50th birthday

By Restaurant Business Staff on Apr. 15, 2005

Nutrition watchdog Center for Science in the Public Interest has offered a 50th anniversary message to McDonald's.

Food

What healthy means now

Feb. 02, 2015

Three-fifths of consumers now believe restaurants can offer food that is both healthful and tasty, reports Chicago research company Technomic.

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