Articles by FER Edit

We’ve said again and again that the recession in foodservice has been unprecedented in our lifetimes. It’s within that context that a milestone was achieved…

Oil and its refined products are not the only commodities experiencing upward pressure on prices. Prices for stainless and carbon steels are also increasing, in…

As we reported last issue, observers of the foodservice market are worried about the impact rising gasoline prices may have on the recovery of the…

Amid allegations of substandard patient care at the island’s only public hospital, Guam’s governor has signed into law a bill aimed at tackling at least…

Evanston, Ill., FER’s hometown, is a tad green around the gills from overemphasizing its “green ordinance” over its need to bring in some green for…

A stricter interpretation of county restaurant regulations has pressured two cooking schools in Chapel Hill. N.C., to ensure their kitchen equipment meets the same standards…

Just how close can a drive-through unit be to a residence? A legislative battle won last fall in Toronto to restrict that distance is now…

The natural ventilation afforded by a fresh breeze isn’t enough to protect a restaurant’s outdoor patrons from secondhand smoke in Los Angeles, according to city…

Domino’s Pizza has been spreading its dough in some European markets the past few months, including its debut stores in Russia, Bulgaria and Romania. Now…

The Association for Healthcare Foodservice has elected four members to its board of directors. President-elect is Beth Yesford, MS, FACHE, FMP, sr. dir.-food and nutrition/environmental…