Menu labeling doesn't have to be difficult (video)

PizzaMarketPlace Editor Cherryh Butler interviews Betsy Craig, owner of MenuTrinFo, about the importance of menu labeling.

Gluten free done right

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,...

Uno’s new menu has global influence

Offerings include new artisan thin crust pizzas with gourmet toppings.

The rise of Neapolitan pizza

Steeped in tradition, becoming a certified VPN member takes commitment.

Hot Italian serves up high style sustainability

While the restaurant industry is among the slowest to go green, Hot Italian proves LEED certification is red hot.

Trending Now: The growth of see-through food

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.

Hot gluten free mess of new products

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.

10 popular gluten-free menu ideas

For restaurateurs who have decided to offer any sort of gluten-free menu items, the path can be a rough one that will end up creating a win-win situation for your establishment.  It seems that everywhere you turn there is once again something that a person who has Ceilac Disease is not allowed to eat. The list is depressingly long.

Nutritional calculators: The diner's guide to healthy eating

Restaurants are embracing consumers' demand to know more.

Decoded: the National Menu Labeling Law

By Lara Baldwin By now you have probably read headline after headline announcing the FDA’s release of proposed guidelines for calorie labeling in restaurants and vending machines. But what does it all mean? The document itself is 138 pages, but all you want are answers to some very standard questions.

Pizza Executive Summit 2011 announces speakers, agenda

The Pizza Executive Summit, an exclusive executive-only event produced by NetWorld Alliance and hosted by, has finalized its keynote speaker, presenters and agenda. The third annual Summit is scheduled for June 26-28 in Chicago at the Sofitel Water Tower....

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.

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