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National Restaurant Association - Food & Nutrition

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Food & Nutrition

Whether it’s food safety, nutrition, culinary trends or a variety of other related topics, we know that food is at the heart of your work every day. We have plenty of creative and tasty ideas to help you delight your guests and keep costs in check. 

Food and Nutrition

Top Features

6 strategies to integrate locally sourced food

The top three tableservice menu trends are locally sourced meat and seafood, locally grown produce and environmental sustainability. Here are six tips that can help you incorporate local and seasonal foods on your menu. One tip: visit farmers markets.


To control food costs, start at the cook line

It is usually on the cook line that many restaurants lose their profits. Common issues include incorrect portioning, waste and overcooked or cold food coming out of busy kitchens. Review these tips to control your food costs.


Recognizing TCS Foods

TCS foods, such as dairy products, poultry and meat, are more likely to become unsafe than other food items. Be particularly careful with time and temperature when preparing these TCS foods.


Take the worry out of weekly inventories

Taking weekly inventories doesn't mean you have to lose sleep. Though most independent restaurants calculate their food costs monthly, you should consider a weekly costing. Here are seven tips to help make it easier.

 

Recommended Reading

5 tips to satisfy health-focused diners

Win over health-conscious diners by offering them more choices and accommodating their food preferences. Restaurants have an opportunity to give today’s diners more of what they want. Here are five tips from the recent National Restaurant Association Nutrition Study Group spring meeting.

To control food costs, start at the cook line

Many restaurants lose profit from the cook line due to incorrect portioning, waste and unrecorded sales. Minimize mistakes, improve communication and control your food costs with these suggestions.

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