In case you're unable to roll out of bed this time of year and didn't know it, this coming Monday is Blue Monday, the most depressing day of the year, according to Sky Travel, the British marketing travel agency that...
As restaurant operators continue to prepare for the May 5, 2017, menu labeling deadline, many questions and challenges remain. Follow these key pointers to stay in compliance.
In part 2 of this series on pizza toppings, we go to the masses for the take on what’s hot and what’s not atop pies globally.
It’s little wonder restaurateurs are seeking new ways to incorporate old grains into their menus, given the trend toward increasingly healthful eating from sustainable sources. In this question-and-answer session with the nonprofit Whole Grains Council, restaurateurs get background on the trend, and tips on where to take it with their menus.
Pizza is a hot restaurant concept around the world, according to Euromonitor International, which reported that it's gaining in popularity in not only traditional pizza markets but also in areas where it has usually been considered exotic, if not a little weird.
Restaurateurs who seek REAL certification say it’s a tough and sometimes painful process. But they are quick to add that it can end up paying off big for a restaurant brand.
Hundreds of restaurant brands have achieved REAL certification, but what are they getting out of it? Our two-part report begins with a look at research into the trends driving more healthful menus, sustainable sourcing and environmentally sound practices.
American Big Food is losing market share like someone just pulled the plug from its collective bathtub, according to a newly published study on the state of Big Food.
Two Yum! Brands shareholder groups step up the pressure on Yum! Brands to rapidly ban the use of the antibiotic-raised meats at all its brands' locations.
One of the major players in the burgeoning legal marijuana business is lighting up a new franchising concept.
Nearly 20 years ago, Subway led the charge to put nutritional information about its menu items out in the open. With the May 2017 deadline fast approaching for all restaurants to comply with regulations requiring similar labeling, we sat down with Subway's global dietitian to learn some tips and tricks.
In this first of a three-part series, we take a closer look at the chain that claims it's inventing a new restaurant sector that combines speed and quality into an idea that some industry analysts say the market is clamoring for.
About 55 percent of those surveyed said they trusted locally operated and owned restaurants more than national chains, which just 49 percent said they trusted.
Specialty and gourmet pizzas are taking limited and full-service operators by storm.
The real opportunity is to be a leader and put your nutritional information — all 11 of those pesky items, including consumer hot buttons like calories, fat, sugar and sodium — out there.
To see how gluten-free options are taking over at arenas, check out this infographic designed by Maui Wowi.
Although chain restaurants in New York City are required to put a saltshaker icon on menu items that contain more than 2,300 milligrams of sodium, a Manhattan appeals court on Monday said those that don’t comply will not be subject to the $200 fine that had been part of the law.
Betsy Craig describes eight ways menu-labeling guidelines will change if HR 2017 becomes a law.
No longer content with standard pizza, hungry consumers nowadays demand a higher quality pie that's worthy of their hard-earned dough and caloric budget.
There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to offer menu items that meet those guidelines.