- WHITE PAPERS
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.
The pizza industry is taking heat regarding calorie counts. Here are four actions that can help calm the crisis.
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.
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.
MOD Pizza announced it is building on its commitment to high quality ingredients through a partnership with King Arthur Flour Company, the nation's oldest flour company.
The New York City Department of Health said it will not delay the implementation date of a new sodium regulation set to take effect Dec. 1
PizzaRev announced it has launched its "Celebrate the Sauce" campaign to recognize a successful harvest of the tomatoes used to make its organic tomato sauce.
Mission Food's Mission Fresh Ideas program contains recipes focused on food trucks to kids’ menus with corresponding recipes for each theme.
Christina Aguilera spotlights her recent United Nations World Food Program humanitarian trip to Ecuador to raise awareness and funds for 795 million hungry worldwide.
New York City diners will soon see "salt shaker" symbols on menus to denote dishes high in sodium.
Flavor modifier enhances the perception of sourness without adding acid.
Villa Italian Kitchen, Green Leaf’s Beyond Great Salads, Bananas Smoothies & Frozen Yogurt and a new South Philly Cheesesteak are opening in Gloucester Township.
Technomic and Deloitte Advisory research assesses what's next in supply-chain logistics.
An push to eat healthier is spurring more protein-based meat snacks consumption in past five years.
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.
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.
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.