Right now, one of the most pressing concerns for quick-service restaurant operators is how to reassure the public that their takeout and delivery orders have not been touched by a
In an announcement to customers and partners, El Pollo Loco shared changes that the company is putting into effect to encourage social distancing in an effort to help contain the COVID-
It’s no longer a question of if or when the novel coronavirus, or COVID-19, will affect foodservice in the U.S.
The U.S. Food and Drug Administration issued a warning to Jimmy John’s Tuesday, listing five bacterial outbreaks linked to the brand’s clover sprouts and cucumbers.
The restaurant industry is laden with dilemmas just like this one.
Food waste has become an increasingly popular topic within the industry as more restaurateurs begin to understand its consequences.
Allergic reactions to foods can range from mere discomfort to serious injury or even death.
Did you know the largest component of most commercial waste streams is organics? A large chunk of that is wasted food.
Heading out for a nice meal, whether it’s a dinner date or a simple lunchtime catch-up, should be a pleasant event. It certainly shouldn’t be marred with concerns over getting sick.