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.
www View Betsy Craig's profile on LinkedIn

Navigating the new food codes: Part 1

Operators need to know the 8 major allergens and the best practices surrounding the use of separate containers and preparation methods designed to prevent cross-contact.

Health focus driving children's menu options

Although it is not the restaurant industry's job to fix the problems associated with childhood obesity, the industry can take steps to ensure children of all socio-economic backgrounds have access to healthy meals.

Nutritional variances

Have a disclaimer on your menu boards, pamphlets and website that promotes the steps taken to ensure accurate nutritionals.

Menu labeling final regulations on hold: What's the beef?

The legislation has been at a standstill since last year, while the FDA reviews comments and determines the best way forward.

Allergy training on continued education fast track

It is imperative to train managers, chefs, line cooks and servers about the importance of cross contamination and food preparation.

How state regulations could transform allergen awareness

Teach your staff how to identify and respond to a possible allergic reactions.

The importance of food safety training

There have been an increased number of diners with food allergies and it's our job to ensure they're protected.

Trans fats: What just happened?

A long term solution is to replace trans fats with monounsaturated fat or omega-3s.

Mythbusters: Asian cuisine as a gluten-free food

Soy sauce usually contains gluten and it's a big part of other sauces, such as Teriyaki, Hoisin and black bean.

Menu labeling: Here we go again!

While we wait for regulations to be solidified, restaurant operators should use the time to be better prepared.

Menu labeling and the fight against obesity

How can diners make responsible, healthy choices when they don't have the information they need?

Gluten-free: It’s good for business

A handful of chains are doing gluten-free right.

Starbucks and King County Menu Labeling study food for thought: Consumers who opt for low-calorie items spend the same

The menu label study showed a 6 percent overall decrease in calories per transaction, but profits did not decrease.

The importance of traceability: “Fish fraud” sparks food-labeling controversy

Seafood fraud not only affects consumers' wallets, it also has the potential to take advantage of and even damage the reputation of honest vendors and restaurant owners

Google adds nutritional data search function

Google's new nutritional-focused search function is a step toward the general public expecting to see this information everywhere.

Green means go: Traffic light symbols might make menu labels more effective

Diners who normally ignore numeric calorie information because they aren't sure how it affects them, or because they aren't aware of basic nutrition teachings, are the patrons who can benefit the most from menu labeling.

Menu labeling: What’s the hold-up?

Prohibitive costs and clutter are causing a "push and pull" battle between grocery and c-store spaces and the FDA.

Counting calories? Remember portion control

Over-serving adds to food costs, cuts profit margins, and contributes to obesity and food waste.

What's in a number? Could be everything

Making sure nutritional guideline numbers are spot on is both an honor and a core competency.

Gluten-free menus can be a challenge – or not

Conservative estimates see gluten-free at $8 billion in consumer food purchases alone in 2013.

Showing (1 - 20) of 71


 

TRENDING

 

WHITE PAPERS