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Menu-labeling tips for adults, kiddos
The time is rapidly approaching when you will need to clearly disclose the calorie counts for every standardized item on your menus. You might not run the risk of a fine or slap on the hand from an …- Betsy Craig -
Gluten free done right
Jeff Drake, President of GoRoma, a fast-casual Italian restaurant with six locations in the Chicago area, is glad he decided to feature gluten-free menu options. The chain had always had some gluten …- Betsy Craig -
Is “Jane Q Diner” responsible or is the counter person?
Recently I had the pleasure and challenge of doing what I would call a "mystery dine" on a concept near the town where I live. This desire to go play Food PD came about because I met the CEO of the …- Betsy Craig -
Hot gluten free mess of new products
WestEx was a hot gluten-free mess of new products everywhere you turned. Yesterday, I had the privilege of attending the Annual State Restaurant Expo here in Colorado. In Denver it is considered by …- Betsy Craig -
10 popular gluten-free menu ideas
For restaurateurs who have decided to offer any sort of gluten-free menu items, the path can be a rough one that will end up creating a win-win situation for your establishment. It seems that …- Betsy Craig -
Raw explained: Tips and tricks for offering raw dishes on your menu
So what do you feed diners who request a raw meal? While salad is a staple of most raw diets, raw dishes can go far beyond that. It just takes some creativity, skill and know-how to whip out a fab …- Betsy Craig -
Gluten-free is not so free for restaurants
In the beginning of March, I had the pleasure of attending a hospitality trade show for both hotels and restaurants in Ocean City, Maryland. It was an outstanding show on many levels. I had been …- Betsy Craig -
Breakfast: The most innovative meal of the day
You've heard it from your mother a thousand times: Breakfast is the most important meal of the day. But did you know that as of late, it's also been the most innovative? Over the past six months, we …- Betsy Craig -
A trend is more than one
For the last few months I have read over and over that menu labeling does not have an effect on ordering or calorie reduction. These articles have all been based on one single study across 10 …- Betsy Craig -
Hold the salt: 5 quick tips for serving low sodium menu items
Cutting out the salt to make dishes healthier is no new concept; however, cooking without the salt can be a challenging and daunting task. That's why we compiled this list of five quick tips for …- Betsy Craig -
Keep your customers out of the ER For dessert
Does it seem to anyone else that almost out of nowhere, all of a sudden, people are expressing food allergies in amazing numbers? According to the FAAN (Food Allergy and Anaphylaxis Network …- Betsy Craig -
Be allergy aware: A quick guide to the most common food allergies
Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy. MilkMilk allergies are caused by an …- Betsy Craig -
Create low calorie dishes with these 12 tips
As we continue into 2011 there seems to be a stronger theme of healthy eating. Is all the attention being stirred up by Michelle Obama's "Let's Move" campaign? Or, could it be that with this new …- Betsy Craig -
Four options for menu labeling
For weeks I have wanted to write this blog; the one that lets you know options and choices for finally getting menu nutritional information on your menu/from your recipes and where to turn. Certainly …- Betsy Craig -
Menu labeling is HOT for 2011!
As the New Year began, California decided to stand firm and strong on a very interesting topic for anyone that is in the food service business: menu labeling. That small set of numbers that is …- Betsy Craig -
Local: The ins, the outs and the details
We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned, locally operated, locally whatever …- Betsy Craig -
Preparing gluten free dishes
Catering to the needs of customers who require gluten free dishes is a necessity for any busy restaurant. While it may seem daunting at first, by being informed and outlining kitchen rules for …- Betsy Craig
Latest posts by Betsy Craig
Betsy Craig
Betsy Craig brings 20 years of food service industry experience to MenuTrinfo, LLC a menu nutritional labeling Company. Her commitment to the betterment of the food industry and her desire to affect the dining public are the driving forces behind her new company Kitchens with Confidence, LLC.
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