Healthy Dining VP offers tips for restaurants wanting to improve menu options

.

There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.

FEATURES


Customization, versatility driving the Asian food segment

Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.

In times of doubt, think outside the nutritional box

If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see how well it sells.

Is grass-fed milk better for you than organic milk?

One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.

Capitalizing on new school nutrition policies

New nutritional policies offer a great opportunity for restaurants to partner with schools to deliver healthy menu options for students.

Consumers say one thing, do another when it comes to healthy choices

Consumers sometimes say one thing, but do another when it comes to healthful choices. This conflict affects their food choices and translates into complex flavor trends which can be difficult to unravel.

Exploring the role of whole grains in the food industry

'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.

'Stealth health' menu approaches are on trend

Kids also want more healthful options from restaurants.

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.

Yum Brands CFO: Digital ordering channels grow top line and profits

In China, sales from digital channels are between 70 and 80 percent; and 25 to 30 percent come from mobile.

See More »

NEWS


Study: Restaurant customers want conscious, convenient brands

New research from the Culinary Visions Panel found that restaurant consumers now want more than just good food, value and service when they dine out. They're also more likely to choose an establishment that treats their employees well and supports...

Domino's teams up with local schools for National School Lunch Week

Domino's has joined up with schools across the nation for National School Lunch week October 13 to October 17, 2014.

Restaurants shave 12% off new menu item calorie counts

The Johns Hopkins Bloomberg School of Public Health documented an average decline of about 60 calories in new menu items in 2013, compared to 2012.

Modmarket unveils new pizza dough

Denver-based Modmarket announced an update of its pizza dough now being served at all locations.

Restaurant chains falling short on healthy option promises

A new white paper from Technomic, titled "Better-for-You Chains: Consumer Ratings of Restaurants' Health Offerings," shows that a majority of consumers are unsatisfied with restaurant chain's availability of healthy options. A majority of consumers said it's important for brands, including...

Pizza Hut testing lower-calorie pizza

Last week, menu analyst Nancy Kruse said one of the hottest marketing buzzwords in the restaurant industry is "skinny." Brands such as Sbarro and Cheesecake Factory have leveraged this trend with their respective Skinny Slice and Skinnylicious offerings. Now it...

Familiar ingredients, good descriptions help Americans make healthy food choices

A new study by Mintel reveals that 27 percent of American diners prefer to order healthy meals with familiar ingredients.

New research indicates consumers prefer natural cheese

New research by Reportlinker.com reveals that 90% of adults surveyed consume cheese and prefer natural over processed cheese, according to a press release.

Patxi's Pizza opens learning center for children's science programs

Patxi's Pizza announced its Patxi's Pizza Learning Center at The Buck Institute for Research on Aging in Novato, Calif. The Learning Center comes equipped with microscopes and cell culture for students of all ages and centers on issues of healthy...

Boston’s new kids’ program includes menu, interactive mobile app

Boston's Restaurant & Sports Bar has launched a new kids' program today, which includes a new healthier menu and an interactive mobile app. "The core of our business model is the ability to offer both a sports bar and family-friendly...

Naked Pizza joins Healthy Dining's restaurant roster

Healthy Dining has announced its newest restaurant partner – Naked Pizza. With nine locations in the U.S., Naked Pizza features menu options that meet nutritional criteria set by Healthy Dining's registered dietitians. "Our mission at Naked Pizza is to make one of the most popular fast foods – pizza – more healthful and nutritious.

Idaho Pizza joins Healthy Dining's roster

The Idaho Pizza Company has joined Healthy Dining as a restaurant partner. According to a news release, with 15 locations in Idaho, Idaho Pizza features menu options that meet nutrition criteria created by Healthy Dining's registered dietitians. "There will be...

Whole Grains Council sets topics for November conference

Oldways and its Whole Grains Council have announced its conference, called Whole Grains: Breaking Barriers, is set for Nov. 9-11, 2014 at the Hyatt Boston Harbor in Boston.

Kids LiveWell marks third anniversary with 150 restaurant brands

The National Restaurant Association’s Kids LiveWell program is celebrating its three-year anniversary this month. The voluntary program has grown from 19 to 150 participating restaurant brands in that time, representing more than 42,000 locations nationwide.

Consumers showing less concern about sodium intake

New research from The NPD Group finds that U.S. consumers are less concerned about their sodium intake than they were a few years ago.

See More »

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.