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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.
The pizza industry is taking heat regarding calorie counts. Here are four actions that can help calm the crisis.
One in five children in America lives in a household without adequate access to food, according to the USDA, and this September several restaurants are supporting the No Kid Hungry national campaign to help end childhood hunger.
Foodservice operators can prepare for the June 6 ban by taking a few necessary steps.
Now that menu labeling has passed and everyone knows the rules and expectations, it is important to address the best way restaurant leadership should handle nutritional analysis.
A few simple factors brought together, such as price, environment, and quality can help a fast casual pizza platform keep its head above water.
At the start of 2014, I was heavily anticipating the final FDA menu labeling regulations and its subsequent impact on the restaurant industry. While it took longer than expected for the FDA to make its ruling, I am thrilled that...
The FDA's ruling mandates menu labeling by the slice, not the whole pie. Pizza restaurants do have to say how many slices are in a pizza.
There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.
Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.
If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see how well it sells.
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.