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U.S. Official Suggests Opening Food Safety Office South of the Border

Leavitt expressed his plan after health inspectors traveled to several areas in Mexico, which they believe might be source of the occurrence. Officials from...

NSF Announces 2009 Food Safety Leadership Award Winners

The Food Safety Leadership Awards (FSLA) Program recognizes influential individuals that have demonstrated outstanding leadership in the food industry. This...

Personal tech for restaurateurs

By Restaurant Business Staff on Sep. 03, 2009

Tame your busy workday with the latest gear and gadgets on the personal tech front

Bakery cafes prosper and post solid gains in weak economy

By Restaurant Business Staff on Dec. 21, 2009

Bakery cafes have emerged as high-fliers in the restaurant industry, and are well-positioned to leverage new growth opportunities as the economy continues its slow recovery.

Despite oil spill, Louisiana's seafood catch is fine, officials say

By Restaurant Business Staff on May 06, 2010

NEW ORLEANS (May 06, 2010- The Times-Picayune)—The Gulf of Mexico oil spill has the Louisiana Seafood Promotion and Marketing Board, New Orleans chefs,...

Consumer Trends

Consumers welcome increased menu transparency

Aug. 25, 2010

A majority of diners approve of the new healthcare bill requiring all restaurants with 20 or more locations to include calorie counts on menus, according to new research from Mintel.

2011 preview

By Patricia Cobe on Dec. 01, 2010

Whispers of optimism are filling the dining-sphere as we embark on a new year. There's no question that a different reality still permeates the restaurant...

Medical insurance

By Restaurant Business Staff on May 01, 2011

As medical costs continue to rise, it should come as no surprise that health insurance is one of the benefits most valued by employees. Medical insurance protects them from big bills and unexpected charges, and is an important component of their total compensation package. It also benefits you as the employer, because when your people are covered, they will be more likely to take advantage of wellness programs and screenings.

Operations

The broiling point

By Tom O'Brien on Sep. 14, 2011

Steak, chicken, fish, burgers—all of these are menu staples, and all of them reach flavor perfection when broiled. That’s why the broiler has become an indispensable piece of equipment.

US Foods to Be First National Broadline Distributor to Earn Companywide International Food Safety and Quality Certification

By Restaurant Business Staff on Jan. 26, 2012

ROSEMONT, IL (January 26, 2012 Marketwire)—US Foods announced that it expects to be the first national foodservice distributor in the country to be...

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