There's nothing to eat

Meny labeling, while it began with good intentions, sets up the restaurant industry for disciplinary action.

Exploring the role food plays in patient health

The gap between food science and medical science presents a huge healthcare and business development opportunity.

Restaurants to go back to scratch?

Across channels, there is a return to true cooking. But, is it worth it?

Carb Lovers unite: Part 2

It is time to celebrate carbs and instead of bashing them. I discussed all the ways carbs are often villainized in part 1 of this series. Now, it's time to learn about all the good that comes from eating carbs....

Itty bitty is now a biggie

Popping up everywhere you turn in our industry today are new mini desserts. Baskin-Robbins just launched the concept last week, and many new offerings are in place or set to be in place from the retail shelves to the dessert carts of this country.

Point, Counterpoint: Domino's menu labeling stance

Executive director of New York State Healthy Eating and Physical Activity Alliance responds to Domino's plea for menu labeling flexibility.

A gluten-free pizza contest? Yes, it does exist

Recently, I shared with you that I had the pleasure of attending the Florida Restaurant and Lodging show in Orlando last month. My time in Orlando was spent doing a number of different things at this particular show, and one...

Sugar isn't so sweet

This morning as I was catching up on some of my favorite food blogs I found myself sucked in by a banner ad at the top of the page. The ad, from General Mills was touting a new program in effect with their breakfast cereals. The program is a promise to reduce the sugar content of all its cereal brands to 10 grams or less per serving.

Will 'Spin' for food

Spin! Pizza's free bike rides inspire cyclists to promote the brand.

Hold the pine nuts

So a funny thing happened to me the other day. While munching on blueberries one morning, I experienced, quite suddenly, a bitter, metallic and very pervasive taste throughout my entire mouth. Convinced that my blueberries were the culprits despite their...

Gluten-free isn’t trendy

At least once a week I get asked "How long do you think this Gluten-Free fad will be around?" It is an interesting question in that many wish it would just go away and be done while others believe the...

Truitt Bros. Northwest Sustainability Tour highlights menu

The topic of sustainability has been an elusive one for restaurant operators, who have been inundated in recent years with foodservice buzzwords such as organic, fresh and all-natural. Navigating the world of sustainability and how it applies to the menu...

Kids LiveWell program will help parents and restaurants

The National Restaurant Association (NRA) recently rolled out their Kids LiveWell program. The program is designed to be mutually beneficial to kids' health and restaurants' bottom lines by designating certain kids' menu items as healthy choices.

The battle between Breakfast and Snack: Part 2

Click here if you missed Part 1. The yearly Trend Award ceremony was only a few weeks away and while the nominations had been announced, the winners were not yet finalized. The categories ranged from Best New Trend, Lifestyle Impact Award, Best New Packaging Trend, and the coveted Trend of the Year award.

Healthy Beverage Innovation: PepsiCo leads the way

Healthy Beverage Innovation: PepsiCo Leads the way PepsiCo is one company that believes in Return on Innovation Investment (ROII), and is facing the challenge head on! So what are they doing? 1. PepsiCo has set a business goal of doubling...

The battle between breakfast and snack: Part 1

The yearly Trend Award ceremony was only a few weeks away, and while the nominations had been announced, the winners were not yet finalized. The categories ranged from Best New Trend, Lifestyle Impact award, Best New Packaging Trend and the...

Menu Labeling Tips: Part 2

As the country begins to see calories on menus, I have some awesome ideas and tips to make your food and menu items a bit better in the numbers department. (Click here to read Part 1 for last week's tips.) Let me be super clear; I am not suggesting that you take a signature dish and make it taste so different you lose your business.

Are you serving flexitarians?

After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for Ossabaw pork or grass-fed marrow bones. If you're not vegetarian or carnivore, what are you? The...

Menu-labeling tips for adults, kiddos

The time is rapidly approaching when you will need to clearly disclose the calorie counts for every standardized item on your menus. You might not run the risk of a fine or slap on the hand from an agency, but consumer backlash in this day of instant access, opinion and screaming fans is clear.

NRA, Healthy Dining launch healthy menu initiative for kids

Nineteen restaurant chains sign up as inaugural participants.

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