When it comes to safeguarding fresh foods, restaurants and chefs must establish processes and practices for sourcing, handling, and even growing their own produce.
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.
Consumers don't have to look much farther to see the future of dining than Hack//Dining NYC, a weekend-long hackathon run by Food+Tech Connect in collaboration with Applegate, Chipotle Mexican Grill, Batali & Bastianich Hospitality Group, Google, and Studio Industries.
Robotic Farms LLC, an agricultural technology firm, is charted to build thousands of Gravity Grow Domes worldwide over the next decade under contract with food distributors to supply 100 percent organic fruits and vegetables.
One of Alabama’s largest hospitality groups is implementing a new initiative that expands access to local food for citizens across the region, and extends to growers, purveyors, consumers, chefs, restaurateurs, amateur cooks, food banks, and non-profits.