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...
What did we want to nosh on in 2014? Not gluten. And maybe we're getting sick of pumpkin spice, too.
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...
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.
Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.
The focus on establishments that serve food items will become more prevalent as the number of people born with allergens continues to increase.
Have a disclaimer up in your restaurant that lets customers know the efforts made to accommodate diners with special dietary needs.
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.
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.
Gluten free, Greek yogurt, beverages and children's nutrition are just some of the show highlights from the food side.