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.
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Gluten free, Greek yogurt, beverages and children's nutrition are just some of the show highlights from the food side.
AllergyEats, a guide to allergy-friendly restaurants in the United States, has just released its 2015 list of Most Allergy-Friendly Restaurant Chains nationwide.
The three new products were all developed with an eye towards health.
Healthy Dining provides nutritional knowledge to NRA members and their customers.
New research from Food Genius finds a growing number of healthier menu options and more concepts touting a health-halo menu.
Kye's will introduce its signature item, the KyeRito, which feature wraps made of options like nori or romain rather than the typical flatbread or tortilla.
Jason's Deli announced the addition of J.D. Nuggetz, a gluten-free chicken nugget, to its menu in all locations.
The 2014 AllergyEats Food Allergy Conference is set for Oct. 21 beginning at 8 a.m.
Firewürst is expanding its menu a new Certified Angus Beef hot dog, a gluten-free bun option and several vegetarian items. “Since our inception in 2012, we have been committed to serving the highest quality and nutritious food to our customers,”...
Culinary Software Services recently announced the release of ChefTec xt3 software. New features include additional functions, improved performance and updated user interface.
According to a news release, the updated software has the ability to identify gluten-free recipes.
Although just 11 percent of U.S. households follow a gluten-free diet, about 25 percent of consumers believe that gluten-free is good for everyone, according to new research from The NPD Group.
Smashburger announced a new partnership with Udi’s Gluten Free to rollout out a gluten-free bun option at all U.S. Smashburger locations.
According to new research from Mintel Menu Insights, the use of "organic" on restaurant menus has declined by 28 percent from 2010 to 2013. Organic continues to be the leading ethical claim on menus, however. "The reality is that organic...
More than half of U.S. chain restaurants plan to increase their light- or low-calorie menu items this year, with 52 percent adding offerings to their gluten-free menu, according to a national menu price survey by restaurant supply-chain co-op SpenDifference. The...
AllergyEats today released its 2014 list of Most Allergy-Friendly Restaurant Chains nationwide, which included Uno Chicago Grill and, new this year, Mellow Mushroom. According to a news release, the chains were selected because they rank the highest on AllergyEats' website...
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Food Allergy Research & Education has announced a partnership with MenuTrinfo, a provider of nutritional analysis and allergen training, to offer the company's AllerTrain program to foodservice operators and their teams. As part of FARE's new College Food Allergy Program,...