4 issues percolating on the government front for restaurants

Reality Check: And—surprise, surprise—some of them are good news for an industry that’s taken its lumps.


Pie oh my: Bakers report a shortage of tins

With the holidays (and prime pie-eating season) approaching, restaurants are feeling the impact of soaring aluminum prices and shortages on their ability to source pie tins.

Only packaging designed and manufactured to withstand refilling are permissible.

The 57,000-square-foot facility in Virginia will be used to create and package dips and spreads branded under the fast-casual chain’s name to be sold in grocery stores nationwide.

The giant foodservice supplier has added SAVRpak's innovative freshness patch to its inventory.

A new type of environmental bill aims to push recycling costs back on packaging users and suppliers. A law has already been passed in Maine, and 10 other states are expected to consider similar measures.

The law takes effect in 2022, but restaurants have a grace period in which to use up their inventories.

Takeout and delivery demand has heightened the need for new and different types of containers.

“Beef's on Demand” launches to feed the growing desire for takeout and delivery.

Orders fell by nearly a quarter overall, but purchases of things like disposable bags and food safety products soared.

  • Page 2