A Closer Look at Food Allergies

Posted on 15th Nov 2018

Most food allergies develop in children around six years of age, according to Dr. Clifford W. Bassett, a New York City doctor who specializes in the evaluation and management of allergic disorders affecting children and adults. As many as 7 percent of American children have some allergy to food or ingredients in food. However, most outgrow these food allergies. Only about 2 perc … read more
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Here's What You Need to Know Before Starting a Food Delivery Business

Posted on 18th Oct 2018

In an earlier blog, we mentioned that the market research organization NPD Group reported that, in the past five years, revenue from restaurant deliveries has jumped 20 percent and the overall number of food deliveries has increased by about 10 percent. Further, they found that the entire food delivery business is expanding. At one time, consumers ordered food deliveries just … read more
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Questions and Answers About Tamper-Evident Labels and Seals

Posted on 14th Sep 2018

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 lab … read more
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Important Things to Know About Delivered Food and Ensuring its Safety

Posted on 20th Aug 2018

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 se … read more
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The Why’s and Reasons for Tamper Evident Labels

Posted on 3rd Aug 2018

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 … read more
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Four Ways to Get Quick-Service Workers On Your Team

Posted on 20th Jul 2018

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
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In the Food Service Industry, It’s All About Consistency

Posted on 13th Jul 2018

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
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How a Menu Command Center Can Keep Everyone in the Loop

Posted on 6th Jul 2018

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
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Tips for Keeping Catered Food Chilled and Safely Stored

Posted on 29th Jun 2018

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
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Some Fundamental Differences Between Food Labeling in the US and Europe

Posted on 22nd Jun 2018

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
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