- WHITE PAPERS
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.
Spin! Pizza's free bike rides inspire cyclists to promote the brand.
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...
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...
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...
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.
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 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 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...
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.
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...
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.
Nineteen restaurant chains sign up as inaugural participants.
PizzaMarketPlace Editor Cherryh Butler interviews Betsy Craig, owner of MenuTrinFo, about the importance of menu labeling.
Jeff Drake, President of GoRoma, a fast-casual Italian restaurant with six locations in the Chicago area, is glad he decided to feature gluten-free menu options. The chain had always had some gluten-free items available and plenty of requests for them,...
Offerings include new artisan thin crust pizzas with gourmet toppings.
Steeped in tradition, becoming a certified VPN member takes commitment.
While the restaurant industry is among the slowest to go green, Hot Italian proves LEED certification is red hot.
By Mindy Armstrong Farmers markets around the country are back in full swing for the summer growing season. These direct-to-consumer venues represent perhaps the purest expression of a growing consumer demand — and a growing consumer desire.
WestEx was a hot gluten-free mess of new products everywhere you turned. Yesterday, I had the privilege of attending the Annual State Restaurant Expo here in Colorado.