- WHITE PAPERS
Some of the simplest sweets can become gluten-free with simple substitutions, like chocolate chip cookies made with non-wheat flours.
Offering smaller portion sizes can lift sales.
Chain's R&D director discusses the process behind the menu addition.
Meny labeling, while it began with good intentions, sets up the restaurant industry for disciplinary action.
The gap between food science and medical science presents a huge healthcare and business development opportunity.
Across channels, there is a return to true cooking. But, is it worth it?
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....
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.
Executive director of New York State Healthy Eating and Physical Activity Alliance responds to Domino's plea for menu labeling flexibility.
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...
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.