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Singapore: An island of foodies

 By Restaurant Business Staff on Sep. 01, 2008

Singapore, located 90 miles north of the equator on the southernmost tip of the Malaysian Peninsula, is oftentimes perceived as one of the less exotic places in Asia.

Distributor Challenges - Food Deserts of the West

 By Restaurant Business Staff on Feb. 03, 2011

(February 3, 2011 - New West)—Especially in rural areas, food deserts exist beyond the reaches of the massive food distribution system in this country...

The extreme is now the mainstream, if NRA conversations are a compass

By Peter Romeo on May 18, 2013

Let us share the experiences of accommodating what were once health extremists, because my world is fast becoming yours.

FDA: Restaurant meat scraps end up as cattle feed

By Restaurant Business Staff on Jan. 28, 2004

Restaurants may ironically play a role in the spread of bovine spongiform encephalopathy, or Mad Cow disease, according to the government.

In their own words

By Restaurant Business Staff on Oct. 16, 2005

Jeffrey Chodorow, Laren Gartner, Edna Bayliff, George Katakaldis, Rick Doody, John Metz, JR. Six very different entrepreneurs on the lessons, the labors and the passions of the restaurant life.

Produce, Foodservice Leaders Partner to Identify Fresh Produce Opportunities

By Restaurant Business Staff on Feb. 09, 2009

The joint project will begin with a comprehensive research project, led by NRA with assistance from produce industry leaders, to examine opportunities for...

Consumer Trends

Make room for more fruits and vegetables

Apr. 11, 2011

The government's recently released 2010 Dietary Guidelines for Americans puts a strong emphasis on increased consumption of produce. In fact, consumers are encouraged to "make half their plates" fruits and vegetables.

Tale of two farms

By Patricia Cobe on May 28, 2013

In 2007, John Kregel, a pig farmer in Garnerville, Iowa, built group housing—also known as large pens—to accommodate 3,000 of his 9,000 sows; the other 6,000 remain in gestation stalls. He feels the stalls are better for the pigs in winter but his sows are adapting well to the pens.

Is martini diet the next fad?

By Restaurant Business Staff on Apr. 07, 2004

Does a new book, "Martini Diet: A Weight-loss Guide for the Self-indulgent," portend a new diet fad, like Atkins and South Beach, also sparked by self-help diet books?

Financing

Loving underutilized cuts of red meat

By Restaurant Business Staff on Feb. 12, 2006

To feed Americans’ never-ending appetite for beef, the cattle industry is making new and underutilized cuts more available to restaurateurs.

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