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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.
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.
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.
One of the major players in the burgeoning legal marijuana business is lighting up a new franchising concept.
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.
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.
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.
Specialty and gourmet pizzas are taking limited and full-service operators by storm.
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.
To see how gluten-free options are taking over at arenas, check out this infographic designed by Maui Wowi.
Although chain restaurants in New York City are required to put a saltshaker icon on menu items that contain more than 2,300 milligrams of sodium, a Manhattan appeals court on Monday said those that don’t comply will not be subject to the $200 fine that had been part of the law.
Betsy Craig describes eight ways menu-labeling guidelines will change if HR 2017 becomes a law.
No longer content with standard pizza, hungry consumers nowadays demand a higher quality pie that's worthy of their hard-earned dough and caloric budget.
There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to offer menu items that meet those guidelines.
While larger chains like Noodles and Company and Panera Bread have taken great measures to provide transparent menu items, other chains are following suit.
Hormone-free, GMO-free and all-natural have become commonplace terms — simply because customers demand it.
While pizza is a favorite choice among diners eating out, a couple of buffet operators say some of their customers — especially parents — are asking for more healthful kids' options, and they're working to meet that demand.
As of Dec. 1, 2016, menu labeling is back on the radar and the required date is back to being measured by months once again.
As restaurants in New York City prepare themselves to label menu items that contain more than 2,300 mg of salt (the recommended daily limit), the National Restaurant Association is moving forward with its plan to file a lawsuit intended to stop the Board of Health's regulation from taking place.
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.