eBook: The Ultimate Guide to the FDA Caloric Count Menu Labeling Requirement

This ultimate guide contains everything you need to know about the labeling requirements and what you need to do about them in your restaurants.

Type: White Paper

Sponsor: WAND Corporation


Virtual Currency: The Next Disruptor in Payments

Virtual currency, such as Bitcoin, is the next disruptor in payments. Adoption is on the rise and consumers want places to spend their bitcoin.

Type: White Paper

Sponsor:


Why Traditional Hiring Platforms Do Not Work for Restaurants

As restaurant managers of all levels search for new techniques of improving customer experiences, they are realizing how essential the hiring process is. Amidst emerging technology, consumers continue to place high value on personal interaction at point-of-purchase and point-of-sale terminals.

Type: White Paper

Sponsor: ZippyApp by Talentral


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FEATURES


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.

4 steps the pizza industry can take to take the target off its back

The pizza industry is taking heat regarding calorie counts. Here are four actions that can help calm the crisis.

Restaurants working toward ending child hunger

One in five children in America lives in a household without adequate access to food, according to the USDA, and this September several restaurants are supporting the No Kid Hungry national campaign to help end childhood hunger.

3 ways to prep for the ban on trans fat

Foodservice operators can prepare for the June 6 ban by taking a few necessary steps.

How to lead your brand into menu labeling

Now that menu labeling has passed and everyone knows the rules and expectations, it is important to address the best way restaurant leadership should handle nutritional analysis.

How Crushed Red is making waves in the sea of fast casual pizza

A few simple factors brought together, such as price, environment, and quality can help a fast casual pizza platform keep its head above water.

Make every year count

At the start of 2014, I was heavily anticipating the final FDA menu labeling regulations and its subsequent impact on the restaurant industry. While it took longer than expected for the FDA to make its ruling, I am thrilled that...

Pizza operators get their wish with FDA's final menu labeling regulations

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.

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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.

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