Baltimore mayor signs bill banning plastic foam containers

admin | April 24th, 2018 - 12:08 pm

Baltimore businesses have 18 months to stop using carryout containers made from polystyrene foam. After that window, businesses will face $1,000 fines for violations. The bill signed Thursday by Baltimore Mayor Catherine Pugh also prohibits restaurants and other food vendors from using cups, plates, dishes, bowls and trays or any similar items made from this […]

Average American Wastes About a Pound of Food Daily – Study

admin | April 20th, 2018 - 1:04 pm

  Americans waste nearly a pound of food per person each day, with the amount depending on how healthy the diet is, a new study finds. Between 2007-2014, U.S. consumers wasted nearly 150,000 tons of food daily, nearly a pound (422 grams) of food per person each day. Researchers estimate that food waste corresponded with […]

Restaurant execs share tips for keeping costs under control.

admin | April 12th, 2018 - 5:41 pm

Restaurants have many operations that continually drain revenue such as labor, commodities, delivery and technology, including digital menu boards and mobile ordering. And during a Tuesday panel at the Restaurant Franchising and Innovation Summit, several restaurants execs offered their secrets to conquering those costs. They included: Spencer Rubin, founder and managing partner, Melt Shop Carin Stutz, COO […]

World Cuisines That Work Well With Large Crowds

admin | April 9th, 2018 - 1:54 pm

by Jackie Edwards Experimenting with food from across the globe has never been easier. The way in which meals are served can often express what is significant to a culture. Eating in groups has always been popular, and as socializing has been proven to be good for health, cooking world cuisine for crowds can make for happy […]

4 Steps for Building an Effective Sustainability Plan for Your Restaurant

admin | April 6th, 2018 - 2:17 pm

  Making the decision to make your restaurant a more sustainable operation has gotten considerably easier in the last few years. That’s because as consumer awareness grows there are more and more benefits associated with “green” restaurants. If you’re in doubt, simply look at the National Restaurant Association’s sustainability efforts, or see how Chipotle has […]

Achieving the next level of loyalty in food

admin | April 4th, 2018 - 2:17 pm

From punch cards to points, loyalty programs are common among food retailers and restaurants. But as consumer habits continue to shift at a rapid pace, are they really the most effective way to establish loyal customer bases moving into the future? Just like most other aspects of the food industry, customer loyalty is going through […]

Red is the New Orange

admin | March 27th, 2018 - 5:12 pm

Winter menus can start to seem a little bit–well, beige–and then boom! Blood oranges are in season, and everything’s okay again. “Blood oranges are known as the ‘chef’s orange,’” says the Director of Public Relations for Melissa’s Produce and “Produce Guru” for Cooking Light magazine. In the way that Meyer lemons are the preferred choice […]

Two studies see link between processed foods and cancer

admin | March 23rd, 2018 - 1:14 pm

  Two studies are reporting that reducing consumption of processed foods — including processed meats — could reduce cancer rates in humans, based on their separate research. The World Cancer Research Fund and the American Institute for Cancer Research found that a 10-percent increase in the proportion of processed foods in a person’s diet made […]

The importance of cooking meat correctly

admin | March 20th, 2018 - 12:17 pm

Article provided by: Jackie Edwards The importance of cooking meat correctly If you’re a meat eater, then there must have been at least one occasion when you have eagerly cut into your delicious piece of meat, only to be hit with the disappointing reality that it’s not cooked. One might eat it regardless, though, as it may not […]

Food Transparency in Restaurants

admin | March 19th, 2018 - 2:05 pm

Food Transparency in Restaurants Restaurant owners often deal with the difficulties that come with trying to design a menu that meets their customers’ different tastes and preferences. Further still, they have to accommodate for the ever-increasing list of special dietary restrictions that many Americans follow. More and more, customers want to know where their food […]

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