The Ultimate Guide to the FDA Caloric Count Menu Labeling Requirement

This ultimate guide contains everything you need to know about the menu labeling requirements and what you need to do when adding calorie counts to your menus.

Type: White Paper

Sponsor: WAND Corporation

The Top 11 Trendsetting Executives in Pizza

Who are the biggest trendsetters in Pizza in 2013?

Type: White Paper


Simplified ingredient lists: A trend at the point of no return

Natural ingredients and minimally processed foods are one of the top five culinary trends for 2015 and 2016. Major brands across segments have responded by simplifying their menus with cleaner, fresher ingredient lists.

Type: White Paper

Sponsor: Litehouse Foods

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Menu labeling: Follow this checklist to protect your brand

As restaurant operators continue to prepare for the May 5, 2017, menu labeling deadline, many questions and challenges remain. Follow these key pointers to stay in compliance.

What the best-dressed pizzas are wearing around the globe

In part 2 of this series on pizza toppings, we go to the masses for the take on what’s hot and what’s not atop pies globally.

Getting 'granular' about restaurants' many possible uses for whole grains

It’s little wonder restaurateurs are seeking new ways to incorporate old grains into their menus, given the trend toward increasingly healthful eating from sustainable sources. In this question-and-answer session with the nonprofit Whole Grains Council, restaurateurs get background on the trend, and tips on where to take it with their menus.

Purple dough, sweet potatoes: world brimming with pizza opportunities

Pizza is a hot restaurant concept around the world, according to Euromonitor International, which reported that it's gaining in popularity in not only traditional pizza markets but also in areas where it has usually been considered exotic, if not a little weird.

Part 2: The pain and the glory of getting REAL

Restaurateurs who seek REAL certification say it’s a tough and sometimes painful process. But they are quick to add that it can end up paying off big for a restaurant brand.

Part 1: Why more restaurants are getting REAL

Hundreds of restaurant brands have achieved REAL certification, but what are they getting out of it? Our two-part report begins with a look at research into the trends driving more healthful menus, sustainable sourcing and environmentally sound practices.

Massive Big Food study holds lessons for restaurant industry today

American Big Food is losing market share like someone just pulled the plug from its collective bathtub, according to a newly published study on the state of Big Food.

Yum! shareholders turn up the volume on demand for antibiotic-free meat

Two Yum! Brands shareholder groups step up the pressure on Yum! Brands to rapidly ban the use of the antibiotic-raised meats at all its brands' locations.

Cannabis quelling 'the munchies' fast casual style

One of the major players in the burgeoning legal marijuana business is lighting up a new franchising concept.

Menu-labeling enforcement: Lessons learned from Subway

Nearly 20 years ago, Subway led the charge to put nutritional information about its menu items out in the open. With the May 2017 deadline fast approaching for all restaurants to comply with regulations requiring similar labeling, we sat down with Subway's global dietitian to learn some tips and tricks.

Part One: A new restaurant sector pokes its way out of the shell in California

In this first of a three-part series, we take a closer look at the chain that claims it's inventing a new restaurant sector that combines speed and quality into an idea that some industry analysts say the market is clamoring for.

Study: Americans' view of healthful food is changing

About 55 percent of those surveyed said they trusted locally operated and owned restaurants more than national chains, which just 49 percent said they trusted.

5 trends in specialty pizzas

Specialty and gourmet pizzas are taking limited and full-service operators by storm.

Why restaurants should ignore government’s delay on menu labeling

The real opportunity is to be a leader and put your nutritional information — all 11 of those pesky items, including consumer hot buttons like calories, fat, sugar and sodium — out there.

Infographic: March Madness fans go mad for gluten-free options

To see how gluten-free options are taking over at arenas, check out this infographic designed by Maui Wowi.

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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.