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 FastCasual.com, 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.

Has the pizza segment responded to demand for healthier options?

Launches during Q1 feature unique veggie toppings and 'health-halo' descriptors.

What's in a number? Could be everything

Making sure nutritional guideline numbers are spot on is both an honor and a core competency.

Pizza operators ask DC for menu labeling flexibility

Mandating menu boards for a segment that is dominated by delivery/carryout is one issue.

Updated: NYC soda ban tossed by judge; city plans appeal

Opponents called proposal a "publicity stunt;" Mayor Bloomberg vows an appeal.

NYC soda ban update

The ability to target one specific category, especially when comparable products like sugary coffee drinks have more calories, gives lawmakers too much power.

The return of factory life and pizza

The return of jobs to America means restaurant sales should go up; take advantage of the pendulum's swing.

Restaurants surveyed for 2013 food trend predictions

Vegetables are expected to take on a starring role for a change.

Experts predict 2013 restaurant trends

Expect mobile and human resources technology to grow significantly.

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