The menu label study showed a 6 percent overall decrease in calories per transaction, but profits did not decrease.
NEC's Rich Ventura shows Cherryh Butler, senior editor of FastCasual.com, how the company's kiosks designed for restaurants can allow customers to order healthier meals.
Diners who normally ignore numeric calorie information because they aren't sure how it affects them, or because they aren't aware of basic nutrition teachings, are the patrons who can benefit the most from menu labeling.
Gluten free, Greek yogurt, beverages and children's nutrition are just some of the show highlights from the food side.
REAL, which stands for Responsible Epicurean and Agricultural Leadership, uses a flexible points-based system similar to LEED to recognize restaurants that serve healthy, sustainable food.
Gluten-free has proven to be no passing trend; operators can either watch it continue to grow or join in and truly offer something for everyone.
Launches during Q1 feature unique veggie toppings and 'health-halo' descriptors.
Making sure nutritional guideline numbers are spot on is both an honor and a core competency.
Mandating menu boards for a segment that is dominated by delivery/carryout is one issue.
Opponents called proposal a "publicity stunt;" Mayor Bloomberg vows an appeal.
The ability to target one specific category, especially when comparable products like sugary coffee drinks have more calories, gives lawmakers too much power.
The return of jobs to America means restaurant sales should go up; take advantage of the pendulum's swing.
Vegetables are expected to take on a starring role for a change.
Expect mobile and human resources technology to grow significantly.
Digital technologies will be a major focus in the New Year.
Offering a discount to anyone who has half of their entrée boxed for take-home immediately when served avoids the dreaded sharing of one dish and also promotes healthy eating habits.
If some parents are happy to abrogate their responsibility for setting rules for their children's eating habits, they are not going to be happy when there is little or no television programming to be a babysitter.
Flavor and cuisine trends should then be overlapped with consumer and health trends to create a comprehensive strategy.
A new generation of restaurateurs is taking family recipes and running with them, shaping one of the hottest trends in casual/fast-casual dining — the 100 percent scratch-made menu, for here or to go. (I wrote about what specifically defines "made...
Consumer drivers, health trends, consumer disconnects and flavor trends lead to a focused health and wellness strategy development.