Restaurants unprepared for the Food and Drug Administration’s menu-labeling rule just got a reprieve. Again.
Health & Nutrition
This probably isn’t a question you’ve asked yourself lately, but perhaps that should change.
How many descendants could a pair of rats produce in three years?
On May 5, the FDA will begin enforcing its new menu labeling rules, which requires that restaurants and other away-from-home food retailers include calorie counts on menus and signage.
Healthy oils and fats are trending, and the U.S. food industry might be butter—uh better—for it.
Designing full-service kitchens has become more complicated than ever. It’s important to consider appearance, functionality, and employee and food safety—it takes an army to accomplish this.
On Wednesday, leaders from the National Restaurant Association and restaurateurs met with U.S.
AllerTrain by MenuTrinfo, a leading food allergy and gluten-free training program, will recognize outstanding leaders in the foodservice industry through the AllerTrain 2017 Food Allergy Awards.
Building on their commitment to sustainability, the National Restaurant Association today released the latest Fats, Oils and Grease (FOG) Control toolkit to their members.
Every time I go to Atlanta, I can’t help but think it’s a baby Los Angeles. Terrible traffic—even Sunday mornings—sprawling layout with no discernible center, and strip malls galore.
Nothing ruins a shellfish meal like a mouthful of sand.