Think the burger business has hit the saturation point yet? Check out what upscale burger pioneer Fuddruckers has added to its menu: Fudds Exotics—buffalo, elk, wild boar and ostrich burgers made from all-natural, free-range grass- and grain-fed meat that is 100 percent antibiotic and hormone-free. Who says there aren’t any niches left in this ever-growing segment?

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Dire warnings about a potential H1N1 (swine flu) epidemic last year turned out to have been overdone, but gave needed awareness to how easily germs spread and what foodservice workers can do to keep them at bay. Now that we’re in National Food Safety Education Month, let’s take a quick look at the most effective steps restaurant workers can take to keep the food safety ball rolling.

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Even though Rev. Terry Jones didn't go through with his plans to burn the Koran on the anniversary of the 9/11 attacks, there’s a foodservice-related issue he needs to address. Aspiring ministers who study with Jones at his Dove World Outreach Center (DWOC) in Gainesville, FL, are explicitly barred from eating in restaurants. We’re all for freedom of religion as spelled out in the Constitution, but when did a restaurant meal become an occasion of sin?

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