Restaurant industry's 2012 trends shaped by demographics, nutrition

by Alicia Kelso — Editor, QSRWeb.com

NPD Group's research also expects retail competition to increase and commodity prices to affect menu offerings.

Domino's Australia kicks off the year with healthier ingredients

January 15, 2012

Domino's Pizza Australia has rolled out products using slimmer mozzarella cheese and pepperoni.

Convenience stores, QSR, fast casual and the food police

by Suzy Badaracco — President, Culinary Tides Inc

Perhaps it is consumers who should be studied further to uncover the reason for their behavioral disconnects, instead of placing all the blame on QSRs and…

What’s on your kids’ menu?

by Betsy Craig — pres, menutrinfo.com

About 8 percent of all Americans under the age of 18 have some kind of food allergy.

Gluten free moving into the mainstream

Sales of gluten-free products increased 16 percent in 2010 alone, based on Nielsen Company data.

Ring in 2012 with organic food innovation

by Darrel Suderman — President, Food Technical Consulting

I predict that 2012 will be a banner year for Organic Food Product Innovation, and those who sit on the sidelines will miss the opportunity to strike gold in…

PizzaMarketplace.com's top stories of 2011

by Alicia Kelso — Editor, QSRWeb.com

Stocks were hot as companies focused on domestic and international growth.

2012 will be the year of more information

by Betsy Craig — pres, menutrinfo.com

Miniature portions, specialty beverages are among the trends to watch.

Consumers not meeting MyPlate standards

December 12, 2011

The nutritionally-balanced quadrants of the USDA’s MyPlate, the new federal dietary guidelines that depict a healthful daily diet, look very different from…

Kids' nutrition, local sourcing top NRA's 2012 trend predictions

December 7, 2011

The National Restaurant Association's "What's Hot in 2012" survey of nearly 1,800 professional chefs – members of the American Culinary Federation (ACF) …

The most gluten-free meal of the day

by Betsy Craig — pres, menutrinfo.com

Some of the simplest sweets can become gluten-free with simple substitutions, like chocolate chip cookies made with non-wheat flours.

NRA show to debut Healthier Kids Fare pavilion

November 28, 2011

This year's National Restaurant Association's Restaurant, Hotel-Motel Show, May 5-8, will feature a new pavilion focused entirely on healthful children's…

Size matters and not just desserts

by Betsy Craig — pres, menutrinfo.com

Offering smaller portion sizes can lift sales.

Study: Lack of correlation between obesity rates and QSR visits

November 8, 2011

The heaviest QSR users are not low-income consumers, as widely believed, but rather those in the middle-class. According to a new study released by UC…

A behind-the-scenes look at Pizza Ranch's gluten-free adoption

by Alicia Kelso — Editor, QSRWeb.com

Chain's R&D director discusses the process behind the menu addition.

Pizza Pizza earns Health Check on five items

November 1, 2011

Toronto-based Pizza Pizza has joined the Heart and Stroke Foundation's Health Check program with five menu items, including new pizzas and a salad, that meet…

There's nothing to eat

by Ed Zimmerman — President, pizza.com

Meny labeling, while it began with good intentions, sets up the restaurant industry for disciplinary action.

Exploring the role food plays in patient health

by Darrel Suderman — President, Food Technical Consulting

The gap between food science and medical science presents a huge healthcare and business development opportunity.

Restaurants to go back to scratch?

Across channels, there is a return to true cooking. But, is it worth it?

Carb Lovers unite: Part 2

by Suzy Badaracco — President, Culinary Tides Inc

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…