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.

Menu labeling and the fight against obesity

How can diners make responsible, healthy choices when they don't have the information they need?

An obesity solution

In Europe, a commission has set a goal to make pizza healthier.

Starbucks and King County Menu Labeling study food for thought: Consumers who opt for low-calorie items spend the same

The menu label study showed a 6 percent overall decrease in calories per transaction, but profits did not decrease.

NEC kiosk helps customers make healthier choices

NEC's Rich Ventura shows Cherryh Butler, senior editor of, how the company's kiosks designed for restaurants can allow customers to order healthier meals.  

Green means go: Traffic light symbols might make menu labels more effective

Diners who normally ignore numeric calorie information because they aren't sure how it affects them, or because they aren't aware of basic nutrition teachings, are the patrons who can benefit the most from menu labeling.

NRA Show '13: A handful of menu trends emerge

Gluten free, Greek yogurt, beverages and children's nutrition are just some of the show highlights from the food side.

Time for restaurants to 'Get REAL'

REAL, which stands for Responsible Epicurean and Agricultural Leadership, uses a flexible points-based system similar to LEED to recognize restaurants that serve healthy, sustainable food.

What every restaurant should know about going gluten-free [Infographic]

Gluten-free has proven to be no passing trend; operators can either watch it continue to grow or join in and truly offer something for everyone.

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