• The city is celebrating the one-year anniversary of restaurant letter grades. The DOH “contends that the public shame of a B or C grade compels restaurants to raise their standards, which in turn reduces the number of food-borne illnesses.” [Crain’s]
• More and more restaurants are putting less salt in their food, but they’re staying mum about it for fear that diners will think the low-sodium food tastes bland. [Chicago Tribune]
• Fast-food chains love “super fans,” those crazy people who travel from restaurant to restaurant just to eat things like McRib sandwiches. [USAT]
• Fallout from Japan’s nuclear meltdown is still a big threat to that country’s food chain, as unsafe cesium levels are showing up in meat on supermarket shelves, veggies, and even the ocean. [Bloomberg]
• Red Lobster’s new ad campaign features “real” people who work for the restaurant, like a crab fisherman, and the dude who works the grill station at a location in the Bronx. [NYT]
