| Unilever Food Solutions hopes to help chefs make 200 million meals healthier, tastier and more enjoyable every day by 2020. In North America, the goal is to help operators reduce 1 billion calories on restaurant menus, and through a partnership … | |
| National Restaurant Association President and CEO Dawn Sweeney has been named a "No Kid Hungry Hero" by Share Our Strength. She was honored at a June 4 awards dinner in Washington, D.C., benefitting Share Our Strength's No Kid Hungry campaign. "I am … | |
| A new study conducted by Market Force Information on consumers' opinions about casual dining chains found that Chuck E. Cheese's tied in second place for healthiness of food in the individual pizza category. Chuck E. Cheese's was also voted the … | |
 | In February 2013, an Oklahoma State University study was released that provides some insight on how to make menu labels more effective — especially for the least health-conscious diners. In the session on menu labeling last week at the … |
 | As usual, there were plenty of trends spotted during the National Restaurant Association Show last weekend in Chicago — from mobile to POS systems, and from equipment to the main reason everyone was there in the first place: the food. If you … |
| The National Restaurant Association announced that Sysco Corporation will serve as the sole distribution partner of the Kids LiveWell program, which was launched in 2011. "Sysco's commitment to the Kids LiveWell program and nutrition overall means … | |
![What every restaurant should know about going gluten-free [Infographic]](http://global.networldalliance.com/new/images/avatars/42396.png) | Not only is a gluten-free diet necessary for the millions of Americans who rely on it to stay healthy, it's also becoming more of a preference for those who join them while dining out. Now, about 20 percent of diners seek gluten-free options before … |
 | Get REAL, a new certification program has launched in Washington D.C. in hopes of connecting health-conscious consumers to restaurants serving healthful and sustainable food. The United States Healthful Food Council, a non-profit, non-governmental … |
| Betsy Craig, founder and president of Fort Collins, Colo.-based MenuTrinfo, was named the 2013 Emerging Entrepreneur of Northern Colorado at the 14th annual Bravo Entrepreneur Awards program held recently. Craig, who overcame a life-threatening … | |
 | When restaurant trend predictions for 2013 began trickling in toward the end of last year, "healthier options" topped many lists. Technomic forecasted a big year for vegetables, for example, while children's nutrition landed atop the National … |
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Profiting with Pizza Toppings
A complete guide to pizza toppings and their impact on operations — trends, tastes, cost, usage and marketing.Type: GuideSponsored by: Burke Corporation -
Pizza Executive Summit 2011: The Washington Report
In this presentation, Scott DeFife of the National Restaurant Association discusses such topics as advocacy challenges facing the restaurant industry, healthcare reform, menu labeling, compliance …Type: PresentationSponsored by: Pizza Executive Summit -
Executive Summary: Restaurant State of the Industry Report 2011, Part I: Food and Beverage
This Executive Summary, written by Fast Casual editor Valerie Killifer, summarizes the findings of the new 109-page report "Restaurant State of the Industry Report 2011, Part I: Food and Beverage."Type: White PaperSponsored by: FastCasual.com -
Pizza Executive Summit 2011: What's Hot in Healthful Living
In this presentation, the topics of discussion include a focus on consumer health, flavor trends, obesity, allergens and menu labeling.Type: PresentationSponsored by: Pizza Executive Summit -
Culinary Experience for the Innovators (Slides)
Follow industry leaders as they discuss current trends in fast casual dining, what customers are seeking, and how one company operates with a Guest-Driven attitude. Download the slides from …Type: PresentationSponsored by: Fast Casual Executive Summit
