In organizations with a culture of food safety, everyone from the corporate CEO to the manager and janitorial staff feels accountable. After being sequestered in their homes for months due to COVID-19, consumers are reemerging with a hunger to dine out again. Restaurants are happy to welcome guests but are still reeling from massive changes… read more

Tyson Foods broke ground on a new poultry processing facility near Danville, Va., on Oct. 21. The company plans to invest $300 million in the project that will serve as a production plant for fully cooked Tyson branded chicken products. When the 325,000-square-foot facility is finished more than 376 jobs are expected to be created…. read more

US restaurants are in the midst of an ingredient shortage. Seventy-five percent of restaurants were forced to change menu items due to supply chain issues, according to a recent National Restaurant Association survey. The association polled 4,000 US restaurants between Sept. 7 and Sept. 15. David Nayfeld, the chef and owner of Che Fico in San Francisco,… read more

When the pandemic temporarily shuttered dining rooms in 2020, more than 35 states issued emergency orders allowing to-go sales of cocktails and other alcoholic beverages—an important lifeline for struggling restaurants. At its pandemic high point, 39 states permitted cocktails to go in some way. In many locales, cocktails-to-go are here to stay—a decision that consumers… read more

The Wendy’s Co. has reformulated its French fries, a project last undertaken in 2010, and the new products are rolling out to some markets now and are expected to be completed in September, the company’s culinary team said Thursday. Culinary leaders from the Dublin, Ohio-based burger chain said the process of reformulating the skin-on fries… read more

SnapDNA was named the winner of the Food Disruption Challenge Pitch Competition at the Institute of Food Technologists’ FIRST virtual conference on July 21. The innovation challenge saw founders behind emerging and investment-ready companies pitch their endeavors to a panel of industry experts. Participating companies received pitch preparation and mentoring support from IFT leading up… read more

Travelers beware: Some Salmonella Kentucky pathogens are not the type of souvenir you want to bring home from your trip. Researchers at Washington State University (WSU) are trying to discover why Salmonella Kentucky bugs acquired in Europe, Asia, and parts of Africa are more likely to cause disease and be antibiotic-resistant than those acquired domestically…. read more

The company announced a “Bubbles, Wine & Brews” menu, featuring curated and locally sourced beer and wine options, as well as Bud Light, Blue Moon, and Corona, and mimosas and wines from Barefoot–Bubbly Brut, Bubbly Chardonnay, and Cabernet Sauvignon. The pilot is now available at three restaurants in San Diego and New Mexico and will… read more

Twin Peaks claims to have the coldest beer in the business, but its growth strategy is bringing the heat.  At the close of July, the sports bar stands at roughly 80 units, with about 55 of those owned by franchisees. By the end of 2021, Twin Peaks should expand to 90–91 restaurants, including openings in… read more