Food Safety and Food Allergies

FSR covers the latest news, processes, and policies for keeping foods healthy and safe—a top requirement for restaurant kitchens that is made more complex by the needs of diners with special diets. Gluten-free is a growing focus, as restaurants serve more diners with allergies, and increasingly restaurants are sourcing local, organic foods, striving for healthier menu options.


Selected by the Sea

It was during a trip to Spain that a lightbulb went off in the head of fishing enthusiast Sean Barrett.

American Seafood Coast Guard Takes a Stand for Domestic Seafood

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

Getting to the Source of Local Supply

How is the demand for fresh, local, and seasonal ingredients changing the way operators navigate the complicated world of supply chain dynamics?

Rainforest Café and Maggiano’s Lead the Charge in Allergy-Friendly Dining

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

Anti-GMO Labeling Bill Blocked by U.S. Senate

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.

Restaurateurs Recognized by NRA Educational Foundation

The National Restaurant Association Educational Foundation (NRAEF) announced its 2016 Restaurant Neighbor, Faces of Diversity, and Ambassador of Hospitality award winners.

NRA Announces Acquisition of National Registry of Food Safety Professionals

The National Restaurant Association announced its acquisition of the National Registry of Food Safety Professionals (NRFSP), a U.S.-based certification body.

NRA Reveals Lineup of Education Session Speakers for 2016 Show

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

Menu Integrity

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.

Searching For the Source

How to create transparency at every level of the supply chain