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.
While larger chains like Noodles and Company and Panera Bread have taken great measures to provide transparent menu items, other chains are following suit.
Hormone-free, GMO-free and all-natural have become commonplace terms — simply because customers demand it.
While pizza is a favorite choice among diners eating out, a couple of buffet operators say some of their customers — especially parents — are asking for more healthful kids' options, and they're working to meet that demand.
As of Dec. 1, 2016, menu labeling is back on the radar and the required date is back to being measured by months once again.
As restaurants in New York City prepare themselves to label menu items that contain more than 2,300 mg of salt (the recommended daily limit), the National Restaurant Association is moving forward with its plan to file a lawsuit intended to stop the Board of Health's regulation from taking place.
While it's easy for restaurant operators and their franchisees to intuitively look for reasons to fear menu labeling, there are actually many positive attributes to the legislative requirements, and the long-term results can be a good thing.
The pizza industry is taking heat regarding calorie counts. Here are four actions that can help calm the crisis.
One in five children in America lives in a household without adequate access to food, according to the USDA, and this September several restaurants are supporting the No Kid Hungry national campaign to help end childhood hunger.
Foodservice operators can prepare for the June 6 ban by taking a few necessary steps.
Now that menu labeling has passed and everyone knows the rules and expectations, it is important to address the best way restaurant leadership should handle nutritional analysis.
A few simple factors brought together, such as price, environment, and quality can help a fast casual pizza platform keep its head above water.
At the start of 2014, I was heavily anticipating the final FDA menu labeling regulations and its subsequent impact on the restaurant industry. While it took longer than expected for the FDA to make its ruling, I am thrilled that...
The FDA's ruling mandates menu labeling by the slice, not the whole pie. Pizza restaurants do have to say how many slices are in a pizza.
There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.
Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.
If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see how well it sells.
One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.