Top 5 things we didn't know we should be afraid of - part I

by Suzy Badaracco — President, Culinary Tides Inc

A study found that only 8 to 12 percent of gluten-free consumers said they bought gluten-free products because they or a member of their household has celiac…

Another salmonella lawsuit filed against Taco Bell

April 19, 2012

The Salmonella attorneys of Marler Clark have filed another lawsuit against Taco Bell on behalf of an Oklahoma child who was hospitalized with a Salmonella…

New app helps consumers find gluten-free establishments

April 6, 2012

Find Me Gluten Free has launched a new app design to help consumers find gluten-free restaurants on their iPhones and Androids, as well as a new website…

Could be deadly, but essential for restaurant operations

If you have CO(2) fill ports or storage tanks in tight enclosed quarters, lower levels, or have older systems or systems that have not been inspected by…

Do you really offer gluten-free dishes?

by Betsy Craig — pres, menutrinfo.com

Identifying and avoiding potential contamination starts with the very basics in the kitchen.

Would YOU resist a robber?

The young manager knelt in front of the safe, a thousand thoughts cluttering his head. His fingers were nearly frozen with fear as he fumbled with the…

Gloves! The Controversy Continues - Part 3

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

If glove use is going to be effective, several factors should be considered when designing a disposable glove program. Size is vitally important to ensure the…

Kentucky Restaurant Association training members of food safety, allergens

March 1, 2012

The Kentucky Restaurant Association is offering its members a discounted 90-minute webinar this month, produced by Kitchens with Confidence, a national food…

Live from New York

by Betsy Craig — pres, menutrinfo.com

The International Restaurant and Foodservice Show, set for the first weekend in March, will include a new Healthy Solutions Pavilion this year.

Taco Bell sued over Salmonella outbreak

February 23, 2012

Taco Bell has been sued by an Oklahoma woman after she became ill in a recent Salmonella outbreak. Taco Bell was named as the link in a recent outbreak that…

Gloves! The Controversy Continues – Part 2

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

There is a general agreement that hand sanitation is a problem, but how that problem is best addressed is not always clear. The arguments to wear gloves and to…

Taco Bell responds to salmonella outbreak

February 3, 2012

After being identified by the Centers for Disease Control and Prevention (CDC) as the source of a 10-state Salmonella Enteritidis outbreak, Taco Bell has…

Taco Bell identified as source in 10-state salmonella outbreak

February 2, 2012

A Salmonella Enteritidis outbreak that affected consumers in 10 states has been linked to Taco Bell.

As serious as a heart attack

by Betsy Craig — pres, menutrinfo.com

It's a good idea to designate a senior member of the waitstaff or a manager to be the point person when dealing with diners with allergy concerns.

AllergyEats warns consumers to be mindful of QSR menu changes

January 31, 2012

There have been numerous comprehensive menu changes in the quick-service segment recently, as chains jockey for position in an increasingly crowded…

US Foods earns International Food Safety and Quality Certification

January 30, 2012

US Foods has announced that it expects to be the first national foodservice distributor in the country to be certified in food safety and quality according to…

McDonald's, Burger King offer gluten-free buns in Europe

January 18, 2012

Although such a widespread rollout has yet to hit domestic stores, McDonald's restaurants in Spain, Sweden, Finland and Norway now include gluten-free buns.

What else can I get you?

by Betsy Craig — pres, menutrinfo.com

Listen to your customers before -- and after -- tweaking your menu options, and teach your staff how to sell something new.

What’s on your kids’ menu?

by Betsy Craig — pres, menutrinfo.com

About 8 percent of all Americans under the age of 18 have some kind of food allergy.

Gloves! The controversy continues – Part 1

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

To glove, or not to glove, that is the question. It’s a debate that has raged in foodservice circles for years and centers on the question of whether hand…