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  • Dec 23, 2014
    blog

    Opinion: Is a Gluten-free Diet Healthier?  

    Begun categorizes gluten-free consumers into three groups....More
  • Dec 12, 2014
    blog

    Don’t play Russian roulette with your business

    Do your due diligence and create Standard Operating Procedures....More
  • Dec 5, 2014
    Commentary

    A Cafeteria in Every Workplace!

    I want to alert FM readers to a recent article in the online magazine slate.com by Slate editorial assistant Boer Deng, which declared right up front in the story deck: "American workers don't take enough breaks. That's why every company needs a cafeteria." You go, girl!...More
  • Dec 1, 2014
    blog

    Opinion: Is the Snacking Trend Hurting Foodservice Sales?

    A significant number of Americans are consuming snacks as a meal alternative....More
  • Nov 21, 2014
    blog

    All-Star Experts Offer Valuable Tips, Tools and Takeaways at AllergyEats conference

    Allergy blogger Paul Antico says becoming allergy-friendly is good for business....More
  • Nov 18, 2014
    blog

    Gen X: We’re Still Here

    “Hey, um…we’re still here…well, OK, whatever...”...More
  • Nov 6, 2014
    Commentary

    SHFM Report: How Does It Feel?

    “Pretend you’re giving the food away for free and they pay you only for how you make them feel.” That was an intriguing suggestion made by noted restaurateur Danny Meyer (Union Square Café, Gramercy Tavern, Shake Shack, etc.) to the 200-some attendees of the Society for Hospitality & Foodservice Management Annual Conference at the Mohegan Sun resort in Connecticut during the opening general session on November 5th....More
  • Oct 24, 2014
    blog

    Best Practices for Preparing, Labeling and Serving Gluten-Free

        The Food and Drug Administration (FDA) announced its final ruling on voluntary gluten-free labeling for packaged food products in August 2013. At its core, the ruling requires packaged food products carrying a “gluten-free” claim to contain less than 20 parts per million (ppm) of gluten, the threshold considered safe for the majority of people with celiac disease. The announcement came as no surprise to food manufacturers, as the ruling was years in the making. ...More

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