Published September 4, 2017

NYC Won’t Preemptively Enforce Menu-Labeling Rules

New York City is going to give restaurants more time before officially rolling out a new menu labeling set of rules mandated by the FDA. The FDA is making a new system to be followed for labeling food items on menus at restaurants. These new rules include listing many nutritional facts such as: calories, total […]

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Why Fried Chicken is Cool Again

Too often considered a quick meal or an unhealthy snack, fried chicken has a bad reputation among the culinary elite. Barney Wolf indicates in his masterfully written piece that all of this may be changing as fried chicken is making a come back so to speak. Chefs are elevating the ingredient to include it in […]

Published September 1, 2017

Here’s Why Panera is Now Posting Sugar Counts on Cups

If you visit Panera Bread in the near future, take a look at the cups and you will notice a major change from the design that you are accustomed to. That is because Panera has now added sugar counts on their cups. This new change is just another one of the company’s efforts in helping […]

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Diners still want to eat off plates, not shoes or boards

A study in the United Kingdom has shown that while older Brits prefer being served their food on traditional plates while dining out, the younger generation is more open to the concept of being served food on more non traditional items. The new trend in restaurants is to serve food on wooden boards, to deliver […]

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KFC is Using Virtual Reality to Train Cooks

The eating establishment beloved by many known as KFC, or Kentucky Fried Chicken is taking a bold step into the modern world of fast food. They have recently started teaching their cooks how to make better quality fried chicken in a very unusual way. The fast food chain is now teaching how to make their […]

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Why Danny Meyer-Backed Salt & Straw is One to Watch

Salt and Straw started with an idea to have a community based shop where friends run into friends. They offer inventive ice cream flavors. As they started to succeed and grow, they began to collaborate with other local businesses like Rogue Creamery for unique flavors such as blue cheese with pears. The company also tries […]

Published August 31, 2017

Four stages to successfully funding your restaurant growth

Running a restaurant is one of the hardest businesses that you can have. Many fail in the first year for various reasons. There are four stages to successfully funding restaurant growth. First, you need to make sure that you have a concept and a model and can see where you want your restaurant to go. […]

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Britain’s “thriving” tourism economy gives sector a boost

Many factors contribute to Britain’s tourism economy but all of them seem to be having a net positive effect especially when it comes to hospitality business. Not only are many overseas tourists coming along for a vacation but so are many in the UK. Brexit seems to have had an impact on the number of […]

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US Foods Launches Partnership with Chef Marcus Samuelsson

Chef Marcus Samuelsson. Has recently partnered with US Foods for a project that will help restaurant operators bring new and interesting flavors on the menus. The product lineup, known as the 2017 Fall Scoop, offer products with eclectic flavors based on the chefs interesting history. Samuelsson prides himself in making products available for these restaurants […]

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How to Prepare (and Recover) from a Food Safety Crisis

Every business with food service needs to have a plan in place for a food crisis. When a food crisis happens it is very important to find out why. Make sure you review procedures with employees. Next, you need to regain the trust of the community. Make sure that you do not get caught in […]

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