Skip to content
MarketScale
‹ Back to IndustriesFood & Beverage

What Restaurants Need to Know About Cybersecurity

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   Providing angles on all types of topics for restaurants is the goal of The Main Course. Host Barbara Castiglia spoke with litigator and…

This story was produced through MarketScale. See how Food & Beverage teams put it to work with Customer Stories & Case Studies.

Promoted content from The Main Course on MarketScale.

Share

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.

Providing angles on all types of topics for restaurants is the goal of The Main Course. Host Barbara Castiglia spoke with litigator and cybersecurity expert Jacey Kaps about what restaurants need to know about data security. Kaps is a partner with Rumberger Kirk and has been practicing law for 25 years. He became intrigued by the world of cybersecurity and now focuses on providing legal guidance around it.

They first discussed the landscape for restaurants. “There has been an uptick in cyber-attacks during the pandemic. Even with ongoing efforts to attack it, bad actors can still avoid the systems put in place. There are so many ways, in spite of the counter efforts, for cyber-attacks to occur,” Kaps said.

Overall, Kaps said restaurants are still a smaller piece of the pie in terms of most threats. However, with more remote work and various digital channels, there are no more access points for a hacker to penetrate. “There’s more risk in the process now, and the challenges are manifold in how to prevent it,” he added.

One area where restaurants are at a disadvantage is the investment aspect of fighting cybersecurity. Most in the industry are financially strapped and focusing on cutting costs. Kaps noted that restaurants can still follow best practices and be proactive.

His best advice is for restaurants to have a written data security plan and take “reasonable measures to protect data.” He also spoke about a checklist of cybersecurity must-haves for the formal plan. Some essential items include defining how they collect and store data, how often updates are run on software and firewalls, ensuring vendors are also using best practices, and training employees on data security protocols.

A New Episode is Served Up Every Tuesday and Thursday!

Follow us on social media for the latest updates in B2B!

Twitter – @MarketScale

Facebook – facebook.com/marketscale

LinkedIn – linkedin.com/company/marketscale

The Main Course

Part of this channel

The Main Course

Where restaurant and food industry insiders talk real business.

Visit the channel →

Food & Beverage: are you visible to AI?

Before they reach out, Food & Beverage buyers ask AI engines which vendors to trust. See how AI describes your company today, and where competitors show up instead.

Free workspace

You just read one expert. Imagine publishing your whole team.

This article was produced through MarketScale. Create a free workspace and turn your own team's expertise into articles, video, and social posts. No credit card, no demo required.

NPS +73 · 1,000+ creators · 38+ countries

What you get, free

Your own MarketScale Studio workspace
One video edit a month, on us
AI writing, editing, and publishing tools
In-platform coaching to learn the system

More Food & Beverage Insights

FDA slows synthetic-dye phase-out as 160 food and ag groups press for USMCA renewal

FDA slows synthetic-dye phase-out as 160 food and ag groups press for USMCA renewal

The FDA has revised its timeline for phasing out petroleum-based synthetic food dyes, slowing a process it announced in April 2025 with a target end date of 2027. Separately, nearly 160 food and agriculture organizations have signed a coordinated letter urging USMCA renewal before the agreement's July 1 review deadline. Additional regulatory fronts — including a California ultra-processed food labeling bill, a bipartisan FDA import-destruction measure, and a USDA domestic fertilizer push — are compounding compliance demands across the food and agriculture sector.

  • 01FDA has revised its synthetic dye phase-out schedule, slowing a voluntary removal program originally targeting six petroleum-based color additives by end of 2027.
  • 02Nearly 160 food and agriculture groups have urged USMCA renewal before the July 1 joint review deadline, warning that inaction could disrupt cross-border supply chains.
  • 03California's AB 2244 and a bipartisan federal bill targeting unsafe food imports are adding new compliance layers for food manufacturers and retailers.

Jun 17, 2026

FDA slows synthetic-dye phase-out as 160 food and ag groups push to renew USMCA

FDA slows synthetic-dye phase-out as 160 food and ag groups push to renew USMCA

The FDA's April 2025 voluntary initiative to phase out petroleum-based synthetic dyes from the U.S. food supply has generated a wave of corporate commitments, with major brands targeting 2026–2027 deadlines. However, Consumer Reports found that many large food companies have yet to pledge any changes, even where natural alternatives are already used abroad. Meanwhile, broader regulatory shifts — including a USDA reorganization affecting food assistance programs and new legislative proposals on food labeling and import safety — are reshaping the operating environment for food and beverage manufacturers.

  • 01The FDA is working with industry to eliminate six certified petroleum-based color additives from the U.S. food supply by the end of 2027, after revoking authorization for Red No. 3 earlier in 2025.
  • 02A March 2026 Consumer Reports survey found 72 percent of U.S. adults are at least somewhat concerned about synthetic dyes, and 66 percent say companies should be required to phase them out — yet many major brands have made no commitments.
  • 03Separate regulatory pressures are mounting: California advanced a non-ultra-processed food labeling bill, Congress moved bipartisan legislation to let the FDA destroy unsafe food imports, and the USDA reorganized its food nutrition administration amid leadership changes.

Jun 17, 2026

The Produce Distribution Industry Needs Flexibility, Empathy, and a New Generation of Talent

The Produce Distribution Industry Needs Flexibility, Empathy, and a New Generation of Talent

Produce distributors are facing tightening margins and supply chain pressures that demand more flexible operations and empathetic leadership. AJ Krow argues that attracting and retaining a new generation of talent is critical to the industry's long-term survival. Modernizing workplace culture and rethinking traditional distribution practices are central to meeting these challenges.

  • 01Produce distributors must adapt operations to withstand tightening margins and supply chain volatility.
  • 02Empathetic leadership and flexible workplace culture are essential to attracting younger talent to the industry.
  • 03A generational shift in the workforce requires the produce distribution sector to rethink recruiting and retention strategies.

May 1, 2025

Explore More Food & Beverage Insights

Read more expert perspectives from across Food & Beverage.

Browse Food & Beverage Hub