Food safety, traceability and sustainability blog

Miss our Traceability Webinar? No Problem, Here It Is

In case you missed our webinar this week, don't worry. We've got you covered. We were thrilled to have a great group of restaurant and food industry professionals listening in to Traceability 101: Tips for Achieving Farm-to-Fork Supply Chain Transparency to Increase Food Safety and Manage Quality

Amid national attention around foodborne illnesses and increasing customer demand, it’s more important than ever for restaurant operators to achieve greater transparency throughout their food supply chain. During our webinar, we heard from two FoodLogiQ customers - IPC/Subway and Cava Grill - on how they are taking a proactive approach to implementing end-to-end traceability across their supply chain.

Traceability 101: Tips for Achieving Farm-to-Fork Supply Chain Transparency [WEBINAR]

Thinking of pursuing greater transparency across your restaurant's supply chain? 

Don't miss our free Webinar: Traceability 101: Tips for Achieving Farm-to-Fork Supply Chain Transparency to Increase Food Safety and Manage Quality. Amid national attention around foodborne illnesses and increasing customer demand, it’s more important than ever for restaurant operators to achieve greater transparency throughout their food supply chain. On March 1, 2016, you'll be able to learn how two restaurant operators are taking a proactive approach to implementing end-to-end traceability across their supply chain. 

How to Increase Restaurant Customer Trust in 2016

It seems like every week, another restaurant chain is making headlines for a foodborne illness or stock withdrawal. At the same time, increasingly quality-conscious consumers hold restaurants to higher standards than ever. When managing complex modern food supply chains, how can restaurants reassure skeptical customers?

Here are five ways restaurant food safety and quality experts can strengthen trust in their businesses and their industry in 2016.

Top 2016 Foodservice Trends Roundup: What's Up?

Uber-delivered gourmet at your doorstep, a continued focus on hyper-local food sourcing, the emergence of a new segment called "Food Halls" and retailers tapping into "dwell time" to increase food sales -- just a few of the trends that will shake up the foodservice industry in 2016. 

Unit growth & technology drive restaurant optimism in 2016

Restaurant executives are highly optimistic about their growth projections for 2016 thanks to planned new unit development, same-store sales improvement and investments in technology, according to the first-ever restaurant company survey from accounting consulting firm RSM International. 

According to Nation's Restaurant News, the survey targeted executives from smaller concepts in the hopes of getting more growth-focused chains. Over 75 percent of the companies represented have fewer than 25 units. 

Recall Readiness E-book

Food Safety & Traceability Software Buyer's Guide

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Traceability Consumer Survey

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