Foodservice Equipment Reports

Walk Through The Regulated Restaurant

Experience and the bottom line tell you that government decisions and local legislation touch every aspect of a foodservice operation. So it's critical for operators and suppliers to understand issues which can range from traceability in food safety to the impact of sodium limits. The National Restaurant Association is simplifying it all with a virtual restaurant walk-through on its Web site for its members and their suppliers. A stroll through the "Regulated Restaurant" gives an overview of how federal, state and local laws affect hiring and employees; menu ingredients; kitchen equipment; and the building itself.

The site highlights six areas in the front- and back-of-the-house where pending legislation—such as the Employee Free Choice Act or BuildingStar legislation—can affect operators.

See it at www.restaurant.org/advocacy

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