Menus & Standards
Menus, inspections and ratings shape every restaurant. These guides explain how menus are designed, how the FDA Food Code and local inspections work, what inspectors look for, how grades and ratings differ, and how to read claims such as farm to table, using official sources throughout.
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Farm to Table Claims: Myths and Facts
A menu that says farm to table may mean a close partnership with growers, or very little. Here is what the words…
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Restaurant Ratings Compared: Stars, Guides and Grades
A letter grade in the window, a star in a guidebook and a score online answer different questions. Here is what each…
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What Health Inspectors Look For: A Checklist
An inspection follows a set form. This is the checklist behind it, from fridge temperatures and handwashing sinks to pests, labels and…
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The FDA Food Code: A Walkthrough of How Restaurant Rules Are Set
The rules your local inspector checks start as a national model. Follow one change from proposal to the kitchen floor and see…
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Menu Engineering: How Restaurants Design a Menu
Why some dishes sit in a box at the top and others vanish next season: the method restaurants use to sort, price…
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Restaurant Inspection Grades Explained
That letter in the window comes from a health inspection score. Here is how two major US systems turn violations into grades,…
