The Ultimate Guide to the FDA Caloric Count Menu Labeling Requirement

This ultimate guide contains everything you need to know about the menu labeling requirements and what you need to do when adding calorie counts to your menus.

Type: White Paper

Sponsor: WAND Corporation




The Top 11 Trendsetting Executives in Pizza

Who are the biggest trendsetters in Pizza in 2013?

Type: White Paper

Sponsor: PizzaMarketplace.com




Simplified ingredient lists: A trend at the point of no return

Natural ingredients and minimally processed foods are one of the top five culinary trends for 2015 and 2016. Major brands across segments have responded by simplifying their menus with cleaner, fresher ingredient lists.

Type: White Paper

Sponsor: Litehouse Foods


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FEATURES


Part One: A new restaurant sector pokes its way out of the shell in California

In this first of a three-part series, we take a closer look at the chain that claims it's inventing a new restaurant sector that combines speed and quality into an idea that some industry analysts say the market is clamoring for.

Study: Americans' view of healthful food is changing

About 55 percent of those surveyed said they trusted locally operated and owned restaurants more than national chains, which just 49 percent said they trusted.

5 trends in specialty pizzas

Specialty and gourmet pizzas are taking limited and full-service operators by storm.

Why restaurants should ignore government’s delay on menu labeling

The real opportunity is to be a leader and put your nutritional information — all 11 of those pesky items, including consumer hot buttons like calories, fat, sugar and sodium — out there.

Infographic: March Madness fans go mad for gluten-free options

To see how gluten-free options are taking over at arenas, check out this infographic designed by Maui Wowi.

NYC surpassing salt ruling?

Although chain restaurants in New York City are required to put a saltshaker icon on menu items that contain more than 2,300 milligrams of sodium, a Manhattan appeals court on Monday said those that don’t comply will not be subject to the $200 fine that had been part of the law.

Food fight on Capitol Hill: A breakdown of the Common Sense Nutrition Disclosure Act

Betsy Craig describes eight ways menu-labeling guidelines will change if HR 2017 becomes a law.

5 trends to make a pie-ority in 2016

No longer content with standard pizza, hungry consumers nowadays demand a higher quality pie that's worthy of their hard-earned dough and caloric budget.

Will restaurants work to meet new dietary guidelines?

There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to offer menu items that meet those guidelines.

Menus shift to reflect transparency

While larger chains like Noodles and Company and Panera Bread have taken great measures to provide transparent menu items, other chains are following suit.

Celebrating your food story: The transition of cooked-to-order

Hormone-free, GMO-free and all-natural have become commonplace terms — simply because customers demand it.

Pizza buffet chains rise up to meet demand for healthful foods

While pizza is a favorite choice among diners eating out, a couple of buffet operators say some of their customers — especially parents — are asking for more healthful kids' options, and they're working to meet that demand.

The countdown is on for FDA menu labeling

As of Dec. 1, 2016, menu labeling is back on the radar and the required date is back to being measured by months once again.

Food fight: Industry responds to NYC sodium mandate

As restaurants in New York City prepare themselves to label menu items that contain more than 2,300 mg of salt (the recommended daily limit), the National Restaurant Association is moving forward with its plan to file a lawsuit intended to stop the Board of Health's regulation from taking place.

5 reasons to love menu labeling

While it's easy for restaurant operators and their franchisees to intuitively look for reasons to fear menu labeling, there are actually many positive attributes to the legislative requirements, and the long-term results can be a good thing.

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Get the facts on restaurant nutrition. Consumers are increasingly concerned about healthy lifestyles and you need to know the difference between what they say they want and what they'll actually order.

NEWS