No longer content to buy premium, fresh produce from local farmers, some chefs are taking the local sourcing concept to new heights--rooftops, to be specific.
The recent recommendations from the Dietary Guidelines Advisory Committee (DGAC) confirmed what Mintel's research and consumers have already been suggesting: restaurants need healthier menus.
With a drive-through seemingly on every corner, you might think the market for burgers long ago reached saturation. However, the fastest-growing restaurant chain in America last year was Five Guys, which specializes in double-pattied behemoths the size of a softball.
Prepared food products manufactured by food processing companies play an important role in many restaurants, where every laborer is not a chef, and meals have to be consistently good and served quickly. Additionally, foods provided in shelf-stable packages offer advantages, including safe handling, compact storage, higher yields, increased efficiency of labor and lower waste disposal costs.
Soy sauce--that staple of Chinese take-out and wok cooking--is known to many as simply a salt in liquid form, something that adds flavor to many dishes. Soy sauce is so much more, however, and not all soy sauces are created equal.
Following on the heels of U.S. action, Ontario is pursuing menu labeling legislation that would require restaurants to post calorie counts of their menu items, the Toronto Sun reports.
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