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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.

Cooking up gluten-free cuisine

Given the amount of naturally gluten-free products chefs have numerous options when designing gluten-free dishes. Discover six restaurants committed to ensuring gluten-free diners.

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.

To buy, or not to buy?

With labor costs rising, now is a good time to reexamine your kitchen workload and decide which items to make from scratch and which to purchase prepared.


Recommended Reading

Assess your buys as food costs rise

Wholesale food prices continue to increase, jumping more than 5 percent in 2014 and nearly 25 percent during the last five years, according to the National Restaurant Association’s 2015 Restaurant Industry Forecast. While you can’t control the markets, there are ways to keep food costs in check. Try these strategies to boost your bottom line.

How to reduce pathogen growth in marinades

Used to flavor foods, marinades can add dimension to restaurant recipes. They can also present food safety issues if food handlers do not follow protocol. ServSafe offers insight regarding these topics.

Sous vide: How to safely perform this reduced-oxygen packaging method

The most common form of reduced oxygen packaging in restaurants, sous vide involves packaging cooked or partially cooked food in individual, vacuum-sealed pouches and then refrigerating or freezing it until it is needed for service. ServSafe provides facts about this cooking treatment. 

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