Serving sizes lead label-readers astray, what will restaurant menus do?

Healthy framing has the greatest influence with consumers who are most concerned about their diets, and restaurant operators should focus on portion sizes accordingly.

Nutritional kiosks move into the spotlight

Impending menu labeling laws have some operators considering in-store technology.

Live from New York

The International Restaurant and Foodservice Show, set for the first weekend in March, will include a new Healthy Solutions Pavilion this year.

2012 Top 10 food trends include "heirloom foods"

Look for more restaurant concepts to embrace Neapolitan pizza, burgers topped with an egg, and Nordic cuisine.

How the pizza segment can embrace children's nutrition

Healthier kids' meals was listed as a top 2012 trend by numerous experts.

Get 'in' on the biggest trend In foodservice

Healthy, affordable dining — for kids.

NRA: Food costs become restaurant operators' top concern

The association's 2012 Restaurant Industry Forecast predicts record sales of $632 billion, a 3.5 percent bump from 2011.

As serious as a heart attack

It's a good idea to designate a senior member of the waitstaff or a manager to be the point person when dealing with diners with allergy concerns.

The top 10 (unmentioned) food industry trends

Adventure in food and flavor is back, comfort food is out.

Top 5 2012 food innovation product predictions

Coconut is the leading hot flavor in the restaurant industry from the fine dining level to the QSR coconut shrimp level.

Restaurant industry's 2012 trends shaped by demographics, nutrition

NPD Group's research also expects retail competition to increase and commodity prices to affect menu offerings.

Convenience stores, QSR, fast casual and the food police

Perhaps it is consumers who should be studied further to uncover the reason for their behavioral disconnects, instead of placing all the blame on QSRs and C-stores for rising obesity rates.

What’s on your kids’ menu?

About 8 percent of all Americans under the age of 18 have some kind of food allergy.

Gluten free moving into the mainstream

Sales of gluten-free products increased 16 percent in 2010 alone, based on Nielsen Company data.

Ring in 2012 with organic food innovation

I predict that 2012 will be a banner year for Organic Food Product Innovation, and those who sit on the sidelines will miss the opportunity to strike gold in this rapidly growing product segment. I predict this for several reasons...'s top stories of 2011

Stocks were hot as companies focused on domestic and international growth.

2012 will be the year of more information

Miniature portions, specialty beverages are among the trends to watch.

The most gluten-free meal of the day

Some of the simplest sweets can become gluten-free with simple substitutions, like chocolate chip cookies made with non-wheat flours.

Size matters and not just desserts

Offering smaller portion sizes can lift sales.

A behind-the-scenes look at Pizza Ranch's gluten-free adoption

Chain's R&D director discusses the process behind the menu addition.

Showing (81 - 100) of 184