When it comes to safeguarding fresh foods, restaurants and chefs must establish processes and practices for sourcing, handling, and even growing their own produce.
OpsAnalitica, a mobile data-capture, team accountability, and big-data analytics app suite for multi-unit restaurant operators, announced the release of its OpsAnalitica app suite for iPads and tablets.
The National Restaurant Association announced the renewal and expansion of its partnership with Healthy Dining, a California-based company that has been at the forefront of restaurant nutrition for more than twenty years.
AllergyEats, a guide to allergy-friendly restaurants nationwide, held the third annual AllergyEats Food Allergy Conference for Restaurateurs and Food Service Professionals.
The National Restaurant Association unveiled its comprehensive food handling training guide for Feeding America’s broad network of food bank employees, agency staff, and volunteers.
Paying homage to local relics and responding to guest preferences, District Pour House + Kitchen works its industrial chic aesthetic, locally sourced comfort food, and infused-spirits program.
As part of its strong commitment to food safety, the National Restaurant Association announced this year’s National Food Safety Month (NFSM), held annually in September, will mark its 20-year anniversary by featuring the top 20 food safety tips from the past 20 years.
Flavorseal recently completed the strategic expansion of its senior management team with the addition of Corey Raub as the vice president of operations.
The name says it all: Soupfly. It’s the recently launched app from Spectrum Solutions that neatly packages the failing health scores restaurants earn and puts them in front of consumers, along with diner comments from restaurant review websites.
Meeru Dhalwala, chef and co-owner of Shanik in Seattle and Vij’s in Vancouver, British Columbia, first tried insects herself in the summer of 2008 after she read a New York Times article about eating them.