Nearly 8 Tons of Deli Meat Recalled
A California company is recalling approximately 15,900 pounds of ready-to-eat deli pastrami and roast beef that may be contaminated with Listeria monocytogenes, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced Friday. Rose & Shore Meat Co. of Vernon, CA said the problem was discovered after the company tested product at the request of a commercial customer who had received a consumer complaint. FSIS said it has not received any confirmed reports of illnesses associated with these meats.
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Illinois Salmonella Outbreak Cases Now at 13
The Kane County Health Department in Illinois said Friday that it had confirmed three more Salmonella infections linked to a St. Charles restaurant, pushing the outbreak total to 13. Nine of the 13 patients reported eating at Portillo's restaurant in April. Nine of the case patients are female and four are male; their ages range from 17 to 64. Three of the patients were hospitalized, but all have since been released.
Detroit Study Finds Human MRSA in Meat Products
A new study by Wayne State University found that 22.5 percent of 289 meat samples from Detroit grocery stores tested positive for Staphyloccus aureus; as well as 20.5 percent of beef, 25 percent of chicken, and 24.6 percent of turkey samples. Though S. aureus is commonly found on the human body -- some studies estimate approximately 20 percent of the population are long-term carriers of the bacteria -- methicillin-resistant strains of the pathogen (MRSA) are of increasing concern to the public health community because they are difficult, and expensive, to treat and can cause life-threatening illness. The Detroit study found 1.3 percent of beef samples, 3.9 percent of chicken samples, and 1.7 percent of turkey samples were carrying MRSA.
WHAT THIS TELLS US is that we need to be sure to cook our foods properly.
New breed of chefs steer Cambridge restaurant success
Boston may be the better-known of the two cities, but foodies find neighboring Cambridge to be the leader when it comes to restaurant creativity and innovation. The city's lower rents make it easier for younger chefs to launch their first restaurants, alongside influential Cambridge names such as Tony Maws of Craigie on Main and Ana Sortun of Oleana. "I found space in Cambridge that I could afford is what it came down to. If nothing else, just the cost of a liquor license is more affordable in Cambridge. A liquor license in Boston costs more than my whole restaurant," said Jason Bond, who recently opened Bondir. The Boston Globe
Restaurant guests speak up about dining pet peeves
Restaurateur and New York Times blogger Bruce Buschel heard from hundreds of readers after listing his 100 rules last week, all of them eager to share their own restaurant pet peeves. The list offers a glimpse into the mind-set of guests ranging from mild-mannered diners who just wish for servers who don't scratch themselves to a woman whose threat of a fork to the eyeball suggests she's been called "sweetie" one too many times. The New York Times (tiered subscription model)/You're the Boss blog
Fortune 500 list features 4 restaurant companies
McDonald's, Yum! Brands, Starbucks and Darden Restaurants are the four foodservice companies named to the annual Fortune 500 list, which ranks companies based on revenue and profit. McDonald's slipped a few spots, while Yum! and Starbucks have seen their names steadily rise up the list since they were added in 2008. PizzaMarketplace.com
How to ace a health-department inspection
Spring often brings out flocks of health-department inspectors and, while state and municipal budget woes may have trimmed their ranks in recent years, the same issues could spur inspectors to look harder for offenses to fine, writes John Foley. His 10 tips for getting ready include creating an action plan that makes each employee responsible for an area, using your last three reports as guides for what areas to focus on and calling to request an inspection once your restaurant is ready. AllBusiness.com/The Restaurant Blog
Behind the scenes at a Taco Bell drive-through
Spend a day working the drive-through at a Taco Bell and it'll dispel the notion that U.S. manufacturing is on the wane, writes Karl Taro Greenfeld, who did just that recently. Greenfeld's article details the chain's rise while giving readers a behind-the-scenes look what goes into turning out thousands of quickservice meals each day. "The most advanced operational thinking in the world is going on in the back of a QSR," said former Wendy's VP turned consultant Mike Watson. Bloomberg Businessweek
Restaurant chains take food allergies seriously
More consumers are being diagnosed with food allergies, propelling the topic to the front pages and spurring restaurant chains to get more proactive when dealing with a rising number of allergic guests, says expert and allergy sufferer Sloane Miller. Culver's has offered its guests a brochure highlighting all the allergens in its dishes for about a decade, and Subway's website provides a chart that helps guests determine the safe items ahead of time. QSR Magazine
Cheesecake Factory founder: From wannabe rock star to restaurant success
The perennially popular Cheesecake Factory has its roots in David Overton's childhood basement, where his mom Evelyn launched a small business baking cheesecakes for local restaurants in the 1950s. In 1975, he gave up his dreams of rock stardom and moved to Los Angeles, and soon realized the best way to help his parents speed up the growth of their wholesale business was to open a restaurant, which they did in 1978 with $125,000 from clients and family. Fortune
Detroit autoworker takes title on "America's Next Great Restaurant"
Detroit autoworker and part-time caterer Jamawn "Jay" Woods turns in his forklift for an apron today with the opening of his first three restaurants. Woods won the first season of "America's Next Great Restaurant" on NBC, with a menu that evolved from chicken wings and waffles to healthy soul food over the course of the season. The first three Soul Daddy restaurants will open in New York, Minneapolis and Hollywood. Detroit Free Press
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Popular tilapia nets some criticism
Americans ate 475 million pounds of tilapia in 2010, as popularity grows for the bland-tasting, easy-to-breed fish. But as tilapia farms flourish and expand, some experts say tilapia does not provide the health benefits conferred by other fish, and that the farms are harmful to the environment. The New York Times
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D.C.'s best bartender dishes on the job's high points
Dave Hinton's gig tending bar at Washington, D.C.'s Green Turtle Bar and Grille recently won him the title of best bartender in the city. Hinton credits his skills of remembering guests' names and their favorite cocktails, and his practice of making eye contact with customers no matter how busy the bar is, with helping propel him to the top spot. SmartBrief/SmartBlog on Restaurants
Whole Foods co-CEO: Corporate responsibility starts with workers
Employees work better and take better care of customers when they feel appreciated. That's a simple fact many companies forget when they focus solely on margin and profit, said Whole Foods Market Co-CEO Walter Robb. Rather than trying to inspire passion in your workers, offer them opportunities to move up and open-ended training that inspires them to find passion for themselves, he said. SmartBrief/SmartBlog on Restaurants
10 tips to boost sales without raising menu prices
Restaurants that resort to raising prices to boost the top and bottom lines risk angering regular customers, but there are other options to reach that goal, John Foley writes. His 10 tips for boosting sales and profits begin with making sure your food costs are in line. Then, encourage guests to spend more by creating specials, side dishes and desserts they can't resist and encourage servers to sell more by reminding them that they work on commission. AllBusiness.com/The Restaurant Blog
