Chains itching to cook from scrach: Part 2

by Betsy Craig — pres, menutrinfo.com

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 10…

Burke now delivering Gluten-Free Meatballs

November 27, 2012

The popularity of gluten-free menu items has inspired Burke Corporation, a provider of fully cooked meats and pizza toppings, to roll out its Gluten-Free…

Study finds high customer support for nutritional disclosure at restaurants

November 16, 2012

Many chains, including Starbucks, Panera and McDonald's, have already begun posting nutritional information on their menus, well ahead of the Affordable Care…

Health and wellness consumer drivers

by Suzy Badaracco — President, Culinary Tides Inc

Consumer drivers, health trends, consumer disconnects and flavor trends lead to a focused health and wellness strategy development.

Pizza Rustica launches 390-calorie Skinny Pizza

November 9, 2012

Pizza Rustica has introduced a 390-calorie "Skinny Pizza."

RedBrick Pizza voluntarily limits fountain drink sizes

October 8, 2012

California-based RedBrick Pizza co-founders Lynn and Jim Minidis have announced that the chain will limit serving sizes to 16-ounce cups on all fountain drinks…

Unique Pizza eyes U.S. expansion for newly acquired Pizza Fusion

October 1, 2012

Unique Pizza and Subs Corporation announced Pizza Fusion's domestic expansion strategy, beginning with a new franchise in Charlotte, N.C. to be opened this…

The sustainability playground: sustainability defined

by Suzy Badaracco — President, Culinary Tides Inc

Sustainability can be broken into the branches of organic, local, seasonal, green and ethical.

Pass the baked potatoes

by Ed Zimmerman — President, pizza.com

Will NYC's ban on large sodas lead to more regulations against the restaurant industry?

Survey: U.S. pizza market tops $40 billion

by Alicia Kelso — Editor, QSRWeb.com

Opportunities are available with healthier offerings, leaner proteins and breakfast varieties.

NYC approves soda ban; restaurant association responds

by Alicia Kelso — Editor, QSRWeb.com

Big-margin soft drinks are good for operators' bottom lines.

Boombozz Pizza & Taphouse marks anniversary with new menu items

August 28, 2012

Louisville, Ky.-based Boombozz Pizza & Taphouse is celebrating its 14th anniversary with a free pizza giveaway and the launch of a variety of new menu…

California Pizza Kitchen introduces globally inspired items

August 28, 2012

California Pizza Kitchen has launched its "New Adventures" menu, five globally inspired options with an emphasis on flavor and lower-calorie counts.

Preventing the Spread of Norovirus Outbreaks in Restaurants

Simple measures can stave off industry’s most common illness.

Winning the Battle for Food Safety in Restaurants

A proactive approach can prevent outbreaks of foodborne illnesses.

Millennials expected to increase foodservice spending

August 9, 2012

New research from Technomic indicates that the Millennial generation has a positive outlook on the future and are expected to increase spending on foodservice…

This Olympian doesn’t want to be on a Wheaties box

by Betsy Craig — pres, menutrinfo.com

Gold medalist learns new non-carb diet and realizes positive results.

Game changers and shapers inspiring product development and innovation – Part 1

by Suzy Badaracco — President, Culinary Tides Inc

The terms now capturing restaurant consumers' mindsets include simplicity, value, authenticity, playfulness, escapism, invigorating and risk taking.

Kids LiveWell membership passes 100 restaurant brands

July 13, 2012

As the National Restaurant Association's Kids LiveWell marks its first anniversary this week, the program's membership has reached more than 100 participating…

Share Our Strength, restaurateurs ask Congress to protect food stamp program

July 12, 2012

This week, more than 400 of America's culinary leaders were on Capitol Hill to ask Congress to protect funding for the Supplemental Nutrition Assistance…