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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.
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.
'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.
Kids also want more healthful options from restaurants.
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.
Have a disclaimer on your menu boards, pamphlets and website that promotes the steps taken to ensure accurate nutritionals.
In China, sales from digital channels are between 70 and 80 percent; and 25 to 30 percent come from mobile.
As Celiac Awareness Month approaches, one industry expert predicts the diet's growth will continue for the next few years.
Restaurants should work with chefs and suppliers to ensure healthier meals, and even include kids in focus groups.
The company's goal is to become the 'preferred restaurant of choice' by offering nutritional improvements.
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...
If you decide to enter the gluten-free market, prepare to downsize production as the trend downsizes.
Consumers are seeking naturally healthy options, unprocessed items, but also convenience and clear benefit messaging.
Vegan and gluten-free offerings have moved into the spotlight for some concepts.
When the national menu-labeling rules are implemented, there will be more improvements in the quality of restaurant food.
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.
Organization creates new vegetarian and vegan diet pyramid to offer guidelines.
Mobile ordering, carry out/delivery, transparency and customer service are on the agenda.
A long term solution is to replace trans fats with monounsaturated fat or omega-3s.
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