Articles Tagged with ''restaurant trends''

Gluten Intolerance Group Gluten Free Foodservice Validated Gluten Free Safe Spots Restaurants

Gluten Intolerance Group Rebrands Gluten-Free Foodservice Program (GFFS) to Validated Gluten-Free Safe Spots

August 14, 2020

The Gluten Intolerance Group (GIG), an industry leader in the certification of gluten-free products and food services, is enhancing the branding of its Gluten-Free Food Service (GFFS). GFFS, which audits and validates restaurants and food businesses that serve gluten-free food, is launching a newly designed logo and signage that designates establishments as “Validated Gluten Free Safe Spots.”


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US Foods Truck

US Foods Provides Free Reopening Kits to Independent Restaurants

The reopening kits include supplies like masks and safety guidance posters for independent restaurant operators.
June 1, 2020

US Foods is giving away free reopening kits to qualifying independent restaurant owners to help support restaurant reopening efforts in communities across the U.S. The reopening kits provide independent restaurant operators with must-have supplies such as masks and safety guidance posters as well as resource guides to navigate state and local COVID-19 reopening requirements and help create a safer environment for staff and customers alike.


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default plant-based

Study forecasts innovative trends in culinary, cultural landscape in 2020

The report focuses on international, restaurant, catering, retail food, health and lifestyle, children, environmental policy and beverage trends, looking at what’s emerging, slowing down and just around the corner in the culinary and hospitality industries.
December 6, 2019
Les Dames d’Escoffier International (LDEI), Louisville, Ky., revealed data gathered from its international membership of over 2,400, which forecasts the most innovative trends in the culinary and cultural landscape for the next year.
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sustainability farm

Report: Foodservice industry continues to make progress toward a more sustainable, plant-forward future

This year’s report points to continued efforts in public health, the environment and the business of food.
June 20, 2019
Chefs, food companies and foodservice operators are continuing to nudge consumer food choices in a more healthful, sustainable direction, according to the “7th Menus of Change Annual Report,” released by the Culinary Institute of America, Hyde Park, N.Y., and Harvard T.H. Chan School of Public Health—Department of Nutrition, Boston, Mass.
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