Betsy Craig / Betsy Craig brings 20 years of food service industry experience to MenuTrinfo, LLC a menu nutritional labeling Company. Her commitment to the betterment of the food industry and her desire to affect the dining public are the driving forces behind her new company Kitchens with Confidence, LLC.
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How technology is solving headaches for menu labeling

The technology that fuels digital menu boards and ordering kiosks within restaurant locations today is being used to maintain nutritional disclosures in real time.

Catering to success with menu labeling

Menu labeling goes beyond in-store menu boards to include catering programs as well as banquet dishes.

Navigating the menu labeling pros and cons

Restaurant operators need to be aware of how FDA regulations apply to restaurants because they are now competing against companies that are being held to the same menu labeling standard.

How to lead your brand into menu labeling

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.

Make every year count

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...

Gluten-free beer finds its way

I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the gluten-free movement making its way to the beer menus across the country...

In times of doubt, think outside the nutritional box

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.

Allergen awareness: Why American brands should be watching the EU

The focus on establishments that serve food items will become more prevalent as the number of people born with allergens continues to increase.

Capitalizing on new school nutrition policies

New nutritional policies offer a great opportunity for restaurants to partner with schools to deliver healthy menu options for students.

6 steps to promote staff, customer allergen awareness

Have a disclaimer up in your restaurant that lets customers know the efforts made to accommodate diners with special dietary needs.

Navigating the new food codes: Part 1

Operators need to know the 8 major allergens and the best practices surrounding the use of separate containers and preparation methods designed to prevent cross-contact.

Health focus driving children's menu options

Although it is not the restaurant industry's job to fix the problems associated with childhood obesity, the industry can take steps to ensure children of all socio-economic backgrounds have access to healthy meals.

Nutritional variances

Have a disclaimer on your menu boards, pamphlets and website that promotes the steps taken to ensure accurate nutritionals.

Menu labeling final regulations on hold: What's the beef?

The legislation has been at a standstill since last year, while the FDA reviews comments and determines the best way forward.

Allergy training on continued education fast track

It is imperative to train managers, chefs, line cooks and servers about the importance of cross contamination and food preparation.

How state regulations could transform allergen awareness

Teach your staff how to identify and respond to a possible allergic reactions.

The importance of food safety training

There have been an increased number of diners with food allergies and it's our job to ensure they're protected.

Trans fats: What just happened?

A long term solution is to replace trans fats with monounsaturated fat or omega-3s.

Mythbusters: Asian cuisine as a gluten-free food

Soy sauce usually contains gluten and it's a big part of other sauces, such as Teriyaki, Hoisin and black bean.

Menu labeling: Here we go again!

While we wait for regulations to be solidified, restaurant operators should use the time to be better prepared.

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