Food Safety

Inside an empty restaurant with white tables.

Why a Takeout-and-Delivery-Only Model Could Save Your Restaurant

You're a hospitality leader. You live and die by your service-oriented internal compass.

Buffets inside a Golden Corral restaurant.

Golden Corral Employees are Washing Hands Every 20 Minutes

Joining other restaurant brands, Golden Corral announced Friday that is will grant paid sick leave for company-operated workers who are diagnosed with COVID-19 and must undergo a 14-day quarantine. ...

Gray stainless steel cup with tissue on brown table.

Coronavirus Has Arrived. What Should Your Restaurant Do?

It’s no longer a question of if or when the novel coronavirus, or COVID-19, will affect foodservice in the U.S.

continuous-use equipment that comes into contact with food should be cleaned every 24 hours.

Expert Tips to Simplify Your Restaurant's Safety Plan

Food safety is no joke.

In the interest of sustainability and saving the wild fish population, some restaurants (like Blue Sushi Sake Grill) are looking for cleaner sourcing.

Blue Sushi Sake Grill Doubles Down on Sustainability

Overfishing, failures in wildlife management practices, and increased consumption of seafood in recent decades have led to an unprecedented decline in wild fish populations.

Carrots, cucumbers and other vegetables on display.

What Restaurants Can Lose Without Foodborne Illness Outbreak Insurance

Up to 90 percent of U.S. restaurants lack proper insurance coverage, exposing them to significant risk in the event of a foodborne illness outbreak.

PathSpot Closes Total of $4M Seed Funding and Brings on Industry Vet

PathSpot is proud to announce and welcome Marc Lapides to lead sales and marketing for the company.

How to Deliver a Safe Gluten-Free Dining Experience

Finding experienced, talented restaurant staff is a tall order in the best of times, but today’s tight job market makes finding reliable help particularly challenging.