Industry News
What is changing in the restaurant and food world.
-
Restaurant Service Fee Laws Compared by State
How restaurant service fee laws differ in California, Minnesota, Colorado and New York City, why the FTC fee rule skips restaurants, and…
-
FDA Front-of-Package Nutrition Label Proposal, Explained
What the FDA’s proposed front-of-package nutrition label would show, how Low, Med and High are set, where the rule stands and what…
-
Foam Container Ban Rules by State, Compared
Twelve US states now restrict foam food containers. Compare when each foam container ban took effect, what it covers, the exemptions and…
-
Tip Pooling Rules, Explained: What the Law Allows
Who can share in a tip pool, why managers never can, and how the tip credit decides whether cooks and dishwashers qualify…
-
FDA Food Traceability Rule: What Restaurants Need to Know
What the FDA food traceability rule asks of restaurants: which foods are covered, what to record at receiving, who is exempt and…
-
Menu Calorie Labeling Rules: A Compliance Checklist
A practical menu calorie labeling checklist for chains of 20+ locations, covering calorie format, required statements, buffets, online menus and paperwork.
-
The Hidden Cost Of Cosmetic Standards In Fresh Produce
Every year, millions of kilograms of perfectly edible fresh produce never make it to grocery store shelves or dinner tables. The culprit…
-
FDA Healthy Claim Rule: What Restaurants and Brands Must Know
The FDA’s new definition of healthy is in force, with a 2028 compliance date. Here is what qualifies now, the nutrient caps,…
-
Food Ordering Kiosk Trends: Smarter Menus, Faster Payments, Better CX
A customer walks into a restaurant during the lunch rush. Instead of joining a long queue, they browse the menu, customise their…
-
A Guide to Modern Fine Dining Trends Around the World
Fine dining is undergoing a quiet transformation across the globe. Once defined by strict formality, heavy service rituals, and rigid tasting menus,…
-
How Food Trends Shape Menus Today
Walk into most urban restaurants and you’ll probably spot smash burgers, Korean fried chicken, or birria tacos on the menu. Five years…
-
7 Strategies for Financial Planning in the Food Industry
Most restaurants close within twelve months. Bad food isn’t usually the problem. Neither is poor service. It’s money. Pure and simple. Food…
