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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.
While we wait for regulations to be solidified, restaurant operators should use the time to be better prepared.
How can diners make responsible, healthy choices when they don't have the information they need?
In Europe, a commission has set a goal to make pizza healthier.
The menu label study showed a 6 percent overall decrease in calories per transaction, but profits did not decrease.
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.
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.
Gluten free, Greek yogurt, beverages and children's nutrition are just some of the show highlights from the food side.
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.
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.