Capitalizing on new school nutrition policies

New nutritional policies offer a great opportunity for restaurants to partner with schools to deliver healthy menu options for students.

Consumers say one thing, do another when it comes to healthy choices

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.

Exploring the role of whole grains in the food industry

'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.

'Stealth health' menu approaches are on trend

Kids also want more healthful options from restaurants.

Health focus driving children's menu options

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.

Nutritional variances

Have a disclaimer on your menu boards, pamphlets and website that promotes the steps taken to ensure accurate nutritionals.

Yum Brands CFO: Digital ordering channels grow top line and profits

In China, sales from digital channels are between 70 and 80 percent; and 25 to 30 percent come from mobile.

Restaurant industry still in the gluten-free honeymoon phase

As Celiac Awareness Month approaches, one industry expert predicts the diet's growth will continue for the next few years.

How the restaurant industry is contributing to the drop in children's obesity

Restaurants should work with chefs and suppliers to ensure healthier meals, and even include kids in focus groups.

A look at some of Yum! Brands' corporate responsibility initiatives

The company's goal is to become the 'preferred restaurant of choice' by offering nutritional improvements.

Podcast: Bean Sprouts co-founder on what it takes to be a kids-focused cafe

In episode #030 of the Social Restaurant Podcast, I welcome Shannon Payette Seip, co-founder of Bean Sprouts, an innovative new concept based in Seattle, Washington that's a perfecting the kid-friendly segment. As a parent, I can tell you first hand...

Gluten-free’s house of cards is beginning to fall

If you decide to enter the gluten-free market, prepare to downsize production as the trend downsizes.

Inspiring product development and innovation as recovery unfolds, part II

Consumers are seeking naturally healthy options, unprocessed items, but also convenience and clear benefit messaging.

Pizza concepts embrace New Year's resolutions with focus on healthier options

Vegan and gluten-free offerings have moved into the spotlight for some concepts.

How the recession changed Americans' eating-out habits

When the national menu-labeling rules are implemented, there will be more improvements in the quality of restaurant food.

Why I hate foodservice gloves and you should, too

I worked in kitchens and managed kitchens throughout the 1970s and '80s. There was a generally good awareness of food safety, cross contamination and basic responsibility to the dining public.

Putting more plants on plates

Organization creates new vegetarian and vegan diet pyramid to offer guidelines.

Pizza experts share crystal ball predictions for 2014

Mobile ordering, carry out/delivery, transparency and customer service are on the agenda.

Trans fats: What just happened?

A long term solution is to replace trans fats with monounsaturated fat or omega-3s.

Menu labeling: Here we go again!

While we wait for regulations to be solidified, restaurant operators should use the time to be better prepared.

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