It's a debate that has raged in foodservice circles for years and centers on the question of whether hand washing alone is effective in preventing foodborne illness. One side believes that hand washing is sufficient. The other side believes that proper hand washing is not being enforced and that a barrier, such as single-use gloves or utensils, is required to protect the food. Unfortunately, it's a circular argument.

The restaurant industry is the second largest private sector employer in the United States, according to the National Restaurant Association, with approximately one in 10 people in the country working in a restaurant. Restaurants have a higher proportion of younger workers, hourly workers and immigrant workers than other industries, and the penalties for noncompliance with legal standards are high.

It's time to look ahead and make some educated guesses about how foodservice will evolve in 2012. While current retail shopping patterns appear strong, consumers are still slow to return to prerecession spending habits, especially when dining out. Recent surveys show that 63% of consumers believe it is too expensive to dine out regularly. These five trends for 2012 just may help drive business.

Foodservice has always been about delivering the best customer experience by providing great food and excellent service. However, during the economic recession, people tightened their belts, counted their pennies and scrutinized every purchase. This shift brought about long-lasting impacts that are affecting foodservice in various ways — from negative reviews online to restaurants being asked to explain each increase on menu prices. Consumers are learning to be more demanding.

The restaurant industry is rife with ways to lose profitability. Just when you think you have things buttoned up, a new twist comes along that can threaten your business and you may not even know about it. Last year, the restaurant industry lost an estimated $200 million to a theft scheme called "skimming."

Use by. Sell by. Best if used by. If you're confused by these terms, you're not alone. What do they mean? Take our quiz, test your knowledge and learn what they really mean.

As night follows day, turkey and ham sandwiches are the go-to items on every post-holiday menu. But what we have in mind is a lot more creative, a great deal more flavorful and unusual enough to spark even the most tryptophan-sated appetite into enjoying another dining experience with gusto. Turn your day-after lull into a profit-packed dining experience.

One of the most complex calculations a catering company executive has to make is how to establish an effective pricing structure. With all the competitive variables that go into a pricing decision, many caterers are nervous about raising prices during an economic downturn, especially after not having increased prices for several years.

The holidays are fast approaching. You’ve placed orders with your primary vendors. Now all you have to do is prepare and execute all your dishes perfectly and you’re home free. But wait. Kitchen and storage space is tight. Where are you going to store and prepare all the extra food you’re bringing in to meet the holiday demand?

The holiday shopping season is a crucial period for retailers, accounting for 20% of their annual sales. The same is true for restaurant operators. The winter holidays bring parties and catering orders of all sizes. On New Year’s Day, restaurants can see their delivery business spike upwards of 70% compared to that of a normal day.