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Performance Food Group To Use DNA-based Meat Traceability System for Hamburger

 By Restaurant Business Staff on Nov. 30, 2011

RICHMOND, Va. and LAWRENCE, Kan. (November 30, 2011 - PRNewswire)—Performance Food Group and Kansas-based IdentiGEN, a leader in meat traceability systems,...

Your technology can do what?!

 By Sara Rush Wirth on Mar. 27, 2014

Moto chef and owner Homaro Cantu was so determined to eliminate the need for a human expediter that he opted to create his own software. Now, nine years and many upgrades later, The Matrix is so advanced that it takes the guesswork out of service, from inventory to timing to guest satisfaction. It’s so all-encompassing, he says, that it eliminates the accountability of human error. Read more about it here.

Low carb hits new low?

By Restaurant Business Staff on Jul. 28, 2004

The low-carb trend appears to have plateaued, according to new research, which says more than half of all consumers who tried the diet have given it up.

Dietary fats: The good, bad and worst

By Restaurant Business Staff on Jul. 13, 2006

What works great in the kitchen doesn't always work so well in your body. Get up to speed on fats' effects on good and bad cholesterol, eliminating trans-fats and more.

Avoiding the pain and injury of restaurant work

By Restaurant Business Staff on Dec. 11, 2006

Acute injuries (resulting from a specific accident or event) in this industry have been on the decline, according to the National Restaurant Association. That’s good news, but what’s tougher to measure are the injuries that creep up gradually and tend to get ignored.

Calorie Limits For School Lunches Are Recommended

By Restaurant Business Staff on Nov. 05, 2009

WASHINGTON (Nov. 5, 2009)—Children would get fewer French fries and more dark green vegetables in school cafeterias under recommendations being issued...

Financing

A new take on steak

By Restaurant Business Staff on Jan. 01, 2012

The rib eye is one of the most popular steakhouse cuts and most fans like it served up simple—well seasoned and broiled or grilled.

Food

Supercharging smoothies: Message in a glass

By Sara Rush Wirth on Oct. 13, 2014

As evidenced by the sheer number of “veggified” green smoothies sprouting up across the market, better-for-you blends are top of mind for consumers and operators, alike.

CSPI rips McDonald's on trans fat

By Restaurant Business Staff on Oct. 06, 2004

The Center for Science in the Public Interest is back on McDonald's case for continuing to use a fryer oil that contains trans fat.

Beverages and health

By Restaurant Business Staff on Mar. 14, 2007

Nutritionists are placing more emphasis on what we drink and its impact on our health. Here's what you need to know about the health implications of the major beverage categories.

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