Raw explained: Tips and tricks for offering raw dishes on your menu

So what do you feed diners who request a raw meal? While salad is a staple of most raw diets, raw dishes can go far beyond that. It just takes some creativity, skill and know-how to whip out a fab raw dish.

Looming labeling regulations threaten to pinch pizza profits

By Steve Coomes In the online ordering section of Domino's Pizza's website is the Cal-O-Meter, a calorie counter that adjusts up or down as customers build their pizza orders. The site also has a "Lighter Options" button that suggests waistline-friendly...

Breakfast: The most innovative meal of the day

You’ve heard it from your mother a thousand times: Breakfast is the most important meal of the day.  But did you know that as of late, it’s also been the most innovative? Over the past six months, we’ve watched a surge of interest and investment come into creating innovative fare for early morning diners.

Incorporating gluten-free crusts doesn't have to be difficult

The global gluten-free market is set to grow by $1.2 billion throughout the next five years, eventually reaching $4.3 billion by 2015, according to recent research by Datamonitor. A majority of that market growth will come from the U.S. foodservice...

A trend is more than one

For the last few months I have read over and over that menu labeling does not have an effect on ordering or calorie reduction. These articles have all been based on one single study across 10 locations of a single restaurant concept in King County, Wash.

Hold the salt: 5 quick tips for serving low sodium menu items

Cutting out the salt to make dishes healthier is no new concept; however, cooking without the salt can be a challenging and daunting task. That’s why we compiled this list of five quick tips for serving low sodium menu items....

NAPICS seminar reveals secrets of the dough

"The Dough Doctor" touches on calories, ovens, gluten and more.

NAPICS kicks off in Columbus, Ohio

Green, gluten-free among focuses of annual show.

Keep your customers out of the ER For dessert

Does it seem to anyone else that almost out of nowhere, all of a sudden, people are expressing food allergies in amazing numbers?  According to the FAAN (Food Allergy and Anaphylaxis Network) “Approximately 12 million people in the U.S. have food allergies.

Restaurants continue efforts to reduce sodium

The American Heart Association has claimed Americans eat too much sodium and is asking restaurants to reduce sodium in their recipes.

Be allergy aware: A quick guide to the most common food allergies

Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy. MilkMilk allergies are caused by an allergy to one of the three proteins contained in milk: casein, whey, or curds.

2011 provides optimism for restaurant industry

Trends will surround healthy, sustainable, local, social and technological components.  

Create low calorie dishes with these 12 tips

As we continue into 2011 there seems to be a stronger theme of healthy eating. Is all the attention being stirred up by Michelle Obama’s “Let’s Move” campaign? Or, could it be that with this new administration we have the...

Four options for menu labeling

For weeks I have wanted to write this blog; the one that lets you know options and choices for finally getting menu nutritional information on your menu/from your recipes and where to turn. Certainly, I will miss some of the...

Commentary: Will posting calories on menu boards actually make a difference?

With strong support from health professional groups, the food industry, and consumer groups, the president signed into law The Nutrition Labeling and Education Act requiring that the majority of food products under FDA authority carry nutrition labeling. The year was 1990, George Bush Sr.

Pizza Trends 2011

Four steps that pizza operators can take to stay on trend.

Menu labeling is HOT for 2011!

As the New Year began, California decided to stand firm and strong on a very interesting topic for anyone that is in the food service business: menu labeling. That small set of numbers that is popping up on menu boards...

Local: The ins, the outs and the details

We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned, locally operated, locally whatever), there is no place more popular to tout the term local than in food.    And with good reason.

PizzaMarketplace.com’s top stories of 2010

Pizza giants battled out a price war and a wheat crisis, while smaller companies touted healthy pies and make-your-own concepts.

Preparing gluten free dishes

Catering to the needs of customers who require gluten free dishes is a necessity for any busy restaurant. While it may seem daunting at first, by being informed and outlining kitchen rules for preparation of gluten free dishes in your...

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