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Establishments recognized as REAL are those that meet criteria such as the use of vegetables, fruits, whole grains, healthy preparation methods, moderate portion sizes, unsweetened beverages, healthy children’s options and sustainable sourcing.
Foodservice operators can prepare for the June 6 ban by taking a few necessary steps.
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.
A few simple factors brought together, such as price, environment, and quality can help a fast casual pizza platform keep its head above water.
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...
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.
Critics argue that antibiotics are still a problem in agriculture.
Pizza Hut announced plans today to make changes to its ingredients standards, beginning with the removal of artificial flavors and colors from its nationally available pizzas by the end of July 2015
More than half of U.S. consumers are concerned about bird flu outbreaks and the dangers they pose to their food safety.
Yum! Brands' World Hunger Relief effort is a private sector hunger relief initiative, spanning more than 125 countries, over 41,000 KFC, Pizza Hut and Taco Bell restaurants and 1.5 million associates.
In recognition of National Reading Month, Pizza Hut is encouraging BOOK IT! alums to spread their love of reading to children in their lives, and show it on social media by posting photos with the hashtag #BOOKITkid by March 6 for the chance to win a free Personal Pan Pizza and a retro BOOK IT! t-shirt.
Grocery store chain Aldi received the 2015 Product of the Year award in the Convenience Meal Category for its "liveGfree" Gluten Free Pizza.
New bake-at-home pizzeria Bake425˚ has set up shop at 345 Park Avenue, Glencoe, Illinois with a grand opening celebration scheduled for Feb. 21.
IBISWorld has released a market report, the Sandwich and Sub Store Franchises, which according to a company announcement, shows that the industry has experienced consistent growth in line with economic recovery.
Toronto, Ontario, Canada-based Pizza Pizza Limited, parent company to Pizza Pizza and Pizza 73, announced a milestone donation of $375,000 to Children's Miracle Network.
Animal rights organization PETA has named the Top 10 Vegan Pizzas in time for National Pizza Pie Day on February 9, the company announced in a press release. Pies from pizzerias in Los Angeles; Portland, Ore.; Kansas City, Mo.; Providence, R.I.; and Flagstaff, Ariz., filled out the top 10. Here's the top 5 lineup: 5.
The fast casual pizza competition is heating up in Los Angeles.
Lou’s Pizza Factory, a new Arlington Heights, Illinois restaurant announced its opening in the location that previously housed 30's Pizza Factory.
More than half of survey respondents said they wanted healthier food served at their Super Bowl party.
Mason Wartman left his Wall Street career behind just over a year ago to sell pizza for $1 a slice.
The restaurant will create nearly 120 jobs for the area.
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.