Black-bun Whopper, green poop, big mess


Many restaurants have been ditching artificial colors, including Panera, Noodles & Company and Starbucks, so it’s surprising that Burger King would actually be adding them.


Sodium under new federal regulation microscope

The New York City Department of Health is leading this charge and proposed in early June that all chain restaurants with 15 or more locations add a symbol next to menu items that contain more than 2,300 mg of salt.

How one restaurant is cutting egg prices

While most restaurants are still passing down higher egg prices to customers thanks to the egg shortage caused by the bird flu, one restaurant has discovered a way to reverse its price hikes.

US House blocks mandatory GMO labeling

On July 23, the U.S. House of Representatives took a measured and bold move to block any mandatory labeling of foods made with genetically engineered crops. The house voted and passed HR 1599, which created the Safe and Accurate Food Labeling Act.

Egg shortage 2015: How is your restaurant coping?

Due to the egg shortage, local and national restaurants have had to improvise when it comes to providing eggs to their customers. Some have had to limit egg offerings, cut back on breakfast hours, embrace egg substitutes and charge more for egg-based products.

Receiving 101: Control and Safety

Whoever is in charge of receiving should follow a standard set of rules in order to maintain the safety of food and ensure you protect your bottom line.

Bird Flu: What restaurants can do to overcome its impact

While financials for publicly traded restaurants remain positive remain positive overall, helped by lower cheese and wheat costs, many operators must still contend the impact of Avian Influenza.

Catering to success with menu labeling

Menu labeling goes beyond in-store menu boards to include catering programs as well as banquet dishes.

5 for 5: McDonald's, desserts, technology among trending articles

The top five articles trending on QSRWeb range from McDonald's to dessert trends to technology.

Lessons from a prolific, international restaurant franchisee

The president of QSR International says offering a breakeven promotion around a beverage is the 'most intelligent thing you can do' going into a new market.

Gluten-free beer finds its way

I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the gluten-free movement making its way to the beer menus across the country...

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Food sensor that reveals unwanted ingredients now available

6SensorLabs has a new portable sensor that can test food for gluten in approximately two minutes.

Zenput debuts thermometer integration for food quality control, compliance

Zenput, a provider of mobile operations management for retailers and restaurants, has announced an integration with BlueTherm probe thermometers, which lets restaurants, franchises and multi-unit food service businesses instantly measure and log temperature for prepared foods.

What operators can learn from Chipotle's Salmonella outbreak

Tomatoes served at 22 Chipotle Mexican Grill locations in Minnesota were the source of the state's recent Salmonella Newport outbreak.

Report card: 20 of country's largest chains fail antibiotics policies

A report and scorecard released today grading America’s 25 largest fast food and fast casual chains on meat and poultry antibiotics policies failed all but five for allowing routine antibiotic use by meat suppliers.

Far-reaching food safety rules final

The Food Safety Modernization Act, the first significant update of the Food and Drug Administration’s food safety authority in 70 years, is now final and first two rules are in place.

'National Food Safety Month' highlights industry best practices

September is the National Restaurant Association's National Food Safety Month. This year's theme is "Let it Flow."

Supply-chain study: Consumers demand sustainable food products

Technomic and Deloitte Advisory research assesses what's next in supply-chain logistics.

Compass Group adopts Five Freedoms for animal welfare

Compass Group joins Wal-Mart and General Mills in embracing Five Freedom’s procurement practices.

Alliance for Hispanic Health supports FDA trans fats busting

The National Alliance for Hispanic Health issued a statement this week on the FDA move to eliminate artificial trans fats from foodservice industry products over the next three years.

Restaurant chains pledge reduction in antibiotics to Obama admin

Critics argue that antibiotics are still a problem in agriculture.

Wisconsin governor declares state of emergency for bird flu outbreak

Wisconsin Gov. Scott Walker declared on Monday a state of emergency after discovering three flocks of poultry in the state contracted a lethal case of bird flu.

IFA advocating for SBA to develop 'reasonable standards' for franchises

IFA stated that franchisors and franchisees should not be considered "affiliated" solely because of contractual rights and obligations.

NRA reaches 6M food safety certifications

The NRA's ServSafe program provides educational materials to the restaurant industry.

McDonald's Buenos Aires franchisee amends antibiotics policy

Buenos Aires-based Arcos Dorados a McDonald’s franchisee with restaurants in 20 Latin American and Caribbean countries, announced its continued commitment to the responsible use of antibiotics in food animals including measures to limit their use.

Beef patties recalled due to possible Listeria

The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) and Kenosha Beef International have received no reports of illness.

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Consumer awareness of food safety is growing as government regulations tighten. Restaurant operators must also stay aware of food safety issues and provide training to employees. Check out this research center for the latest news and best practices.