It was during a trip to Spain that a lightbulb went off in the head of fishing enthusiast Sean Barrett.
The Louisiana Seafood Promotion and Marketing Board encourages everyone to know better, eat better through The American Seafood Coast Guard, an initiative educating consumers about the benefit of d
How is the demand for fresh, local, and seasonal ingredients changing the way operators navigate the complicated world of supply chain dynamics?
AllergyEats, a guide to allergy-friendly restaurants nationwide, recently released its list of the Top 10 Most Allergy-Friendly Restaurant Chains in the U.S., as tabulated from feedback from the fo
The Senate voted down legislation that would make labeling of genetically modified foods, or GMOs, voluntary, allowing for states to set their own transparency rules.
The National Restaurant Association Educational Foundation (NRAEF) announced its 2016 Restaurant Neighbor, Faces of Diversity, and Ambassador of Hospitality award winners.
The National Restaurant Association announced its acquisition of the National Registry of Food Safety Professionals (NRFSP), a U.S.-based certification body.
The National Restaurant Association announced the lineup of education session speakers and topics for the 2016 National Restaurant Association, Restaurant, Hotel-Motel Show, taking place at Chicago
As restaurants scramble to satisfy health-conscious consumers, separating fact and fiction when using popular semantics—like fresh vs. frozen and prepared vs. made-from-scratch—has become an important, often confusing, topic of debate.
How to create transparency at every level of the supply chain