News

Most of us are familiar with tamper-evident labels and seals. Things we use every day such as over-the-counter drugs, food items, packaging materials, cleaning solutions and laundry products now often have tamper-evident labels. While some manufacturers apply tamper-evident labels to their products to ensure their safe use, many manufacturers are now required to have these labels an … read more

For years, churches and senior assistance groups, as well as a variety of social organizations, have been delivering hot and cold, ready-to-eat food to those that are homebound. Often, these are either elderly people, those with long-term illnesses or people needing special care of one sort or another. Even though churches and similar organizations have been providing services suc … read more

According to the market research organization NPD Group, in the past five years, revenue from restaurant deliveries jumped 20 percent, and the overall number of deliveries increased 10 percent. And it’s not just dinner. NPD also found that the number of quick-service breakfast and lunch deliveries have increased by 13 percent from 2012 to 2017. Against this backdrop, quick-service c … read more

In an earlier blog, we referenced a study that found that more than a third of quick service (frontline) workers in a fast-food chain never receive direct communication from corporate leadership. This lack of information can include everything from discussions on how to work with customers to menu and regulatory updates that everyone in the chain needs to be aware of. Further, … read more

Restaurants have long been unofficial cultural ambassadors and have served as an outlet for new immigrants to make a good living and employ family and friends, according to Kim Palmer, a writer with Reuters America. “In the past 20 years, we have seen the rise of a variety of ethnic restaurants, from Thai to Cuban to Middle Eastern, and the entire food industry has benefited from th … read more

According to a study reported in Quick Service Restaurant (QSR) Magazine, 34 percent of fast food restaurant workers at a franchise fast-food restaurant—those taking drive-thru orders or who are otherwise on the front lines—rarely receive direct communications from corporate headquarters about the brand, its culture, menu or operational updates, or similar critical information … read more

In the catering industry, food items are often cooked off-site in a commercial kitchen and then delivered to wherever the catered event is being held. In such cases, food items will invariably need to be stored anywhere from one or two to several hours. This is when caterers must be very careful. Most cooked foods must be kept chilled to prevent bacteria from developing— … read more

When they were first introduced about four years ago, the food labeling requirements of food products marketed in the European Union (EU) were designed to be similar to those in the US, and to address what were referred to as “international standards.” But now that the EU system (pictured) is in place, the food service industry is finding that the two systems have quite a few differ … read more

A  recent study by the New England Celiac Organization (NECO), found that many students with celiac disease would not recommend their college due to the fact that they found it hard to find genuinely gluten-free food on campus. So that we are all on the same page, celiac disease is an intestinal disease that often causes abdominal pain, bloating, diarrhea, fatigue, even … read more

Unless you are—or have been—a competition bodybuilder, you may not know what it’s like to get the physical appearance and degree of muscularity necessary to compete in a bodybuilding contest, especially during the two to three months before the show. Along with the daily ritual of resistance training and cardiovascular exercises, many competitors start “manipulating hydration,” as … read more