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Mason Wartman left his Wall Street career behind just over a year ago to sell pizza for $1 a slice.
The FDA's ruling mandates menu labeling by the slice, not the whole pie. Pizza restaurants do have to say how many slices are in a pizza.
There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.
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.
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.
One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.
New nutritional policies offer a great opportunity for restaurants to partner with schools to deliver healthy menu options for students.
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.
'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.
Kids also want more healthful options from restaurants.
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.
The restaurant will create nearly 120 jobs for the area.
Sbarro has introduced the Garden Harvest Veggie Pizza in Columbus, Ohio.
Pizza Hut announced the launch of its gluten-free pizzas through a partnership with Udi’s Gluten Free and the Gluten Intolerance Group.
Healthy Dining provides nutritional knowledge to NRA members and their customers.
Technomic's Chain Restaurants Consumers' Choice Awards identifies which brands consumers think are the best in service, atmosphere, offerings, healthy options and more.
Pie Five is adding Chicken & Veggie Pie -- which weighs in at just 100 calories per slice -- to its menu through February 15.
Boston Pizza has teamed up with Hockey Canada and Dietitian Kelly Anne Erdman to launch a new Athlete's Choice menu. According to a company announcement, the menu is designed to provide energy, as well as the right amount of sodium...
New research from Technomic finds that most consumers want transparency from restaurant brands about their menu choices. Additionally, two in five consumers cite a rising concern over food additives.
New research from Food Genius finds a growing number of healthier menu options and more concepts touting a health-halo menu.
Some of the restaurant industry's hottest trends involve children's items, according to the NRA's 2015 What's Hot culinary forecast.
A new report from The NPD Group, called "The Future of Eating: Who's Eating What in 2018?" shows that the consumption of fresh foods – fruits, vegetables, meat, poultry, fish and eggs – grew by 20 percent from 2003 to...
As part of the partnership, Beef Checkoff is offering to restaurants its collection of kid-friendly recipes that meet the Kids LiveWell criteria.
App users can to view detailed nutrition information for each entree and search for selections that meet specific dietary requirements.
PizzaRev has launched a new, comprehensive nutrition portal including complete allergen information and nutrition calculator. The portal was built by Nutritionix, an open database of nutritional information. "Our nutrition platform is designed to quickly provide guests the information they need...
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...
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.
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