MOD Pizza introduces new non-GMO pizza dough flour

MOD Pizza announced it is building on its commitment to high quality ingredients through a partnership with King Arthur Flour Company, the nation's oldest flour company.


5 reasons to love menu labeling

While it's easy for restaurant operators and their franchisees to intuitively look for reasons to fear menu labeling, there are actually many positive attributes to the legislative requirements, and the long-term results can be a good thing.

Restaurants working toward ending child hunger

One in five children in America lives in a household without adequate access to food, according to the USDA, and this September several restaurants are supporting the No Kid Hungry national campaign to help end childhood hunger.

Chipotle: Only thing not fresh about our food are bogus ingredient claims

Are the attacks against Chipotle legit, or is the brand suffering from being too successful?

Sodium under new federal regulation microscope

The New York City Department of Health is leading this charge and proposed in early June that all chain restaurants with 15 or more locations add a symbol next to menu items that contain more than 2,300 mg of salt.

Keeping it real: what's in store for local, organic menu items

Knowing what's in store for the trend and how to make it work for your brand is key to keeping up with consumer demand for local and organic menu items.

3 ways to prep for the ban on trans fat

Foodservice operators can prepare for the June 6 ban by taking a few necessary steps.

Fresh to Order CEO explains why expansion plans include some states, not others

Fresh to Order's CEO, Pierre Panos, shares details on the company's expansion plans that include corporate stores opening in Atlanta, Dallas and Knoxville as well as franchised units from Chicago to Florida.

Freshii CEO: Why I called out McDonald’s

Freshii CEO Matthew Corrin explains why he thinks McDonald's would find success by partnering with his brand.

Bugging out: Is cricket flour on your menu?

Many in the foodservice industry are touting cricket flour as the next "super protein."

The un-red meat: Restaurants embracing new proteins

Restaurants are trying to meet Americans' desires to eat healthier by giving them a variety of protein options.

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New York health agency denies NRA request to delay sodium rule

The New York City Department of Health said it will not delay the implementation date of a new sodium regulation set to take effect Dec. 1

Vitality Bowls debuts children's menu

Vitality Bowls announces creation of new menu items specifically for children.

Helping restaurant menus become 'transparent'

The growing trend of restaurants eliminating artificial ingredients such as preservatives, additives, sweeteners and food coloring from their menus has been a positive step towards advocating for consumer health, according to MenuTrinfo

Vitality Bowls announces growth strategy

Vitality Bowls announced it has set a plan to have 100 locations open and in development by the end of 2016.

PizzaRev announces ‘Celebrate the Sauce’ campaign

PizzaRev announced it has launched its "Celebrate the Sauce" campaign to recognize a successful harvest of the tomatoes used to make its organic tomato sauce.

Mission Foods offering recipe program

Mission Food's Mission Fresh Ideas program contains recipes focused on food trucks to kids’ menus with corresponding recipes for each theme.

Captain D's joining forces with Seafood Nutrition Partnership

Captain D's has teamed with partners with Seafood Nutrition Partnership to spread awareness of seafood's health benefits.

Salt warnings required on NYC menus

New York City diners will soon see "salt shaker" symbols on menus to denote dishes high in sodium.

Newk’s shines spotlight on ovarian cancer

With one in 70 women facing ovarian cancer, Newk's Eatery is shining a spotlight on the relatively silent killer by turning up the volume on its growing "Newk's Cares" initiative.

Smashburger intros 'healhty' kids options

Smashburger has added "healthier options" to its kids meal menu, including Grilled Chicken Strips and Musselman’s Unsweetened Squeezable applesauce.

Wixon introduces Mag-nifique Sour-Lift

Flavor modifier enhances the perception of sourness without adding acid.

Starbucks, Panera square off in pumpkin latte battle

Brands are battling for the pumpkin spice latte lover who likes to drink healthful.

Starbucks leading fast casual industry?

The coffee giant is becoming a major player in the fast casual industry with the addition of new, healthy menu items.

Villa Enterprises opening 4 NJ outlets

Villa Italian Kitchen, Green Leaf’s Beyond Great Salads, Bananas Smoothies & Frozen Yogurt and a new South Philly Cheesesteak are opening in Gloucester Township.

Flavor, adventure, more healthful ingredients drive sandwich trends

Few foods reign as ubiquitously on restaurant menus in the U.S. as the almighty sandwich.

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Get the facts on restaurant nutrition. Consumers are increasingly concerned about healthy lifestyles and you need to know the difference between what they say they want and what they'll actually order.