Son of Rolling Stone to open BURGERFI in Europe

The fast casual chain has inked a deal with GROUND ROUND LIMITED to take the concept into the European market with its first location in central London.


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.

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...

Juice It Up! gears up for aggressive expansion under new VP

The California-based juice bar and smoothie concept hired its first-ever VP of Business Development in November, and Laina Sullivan is ready to take it nationwide.

Rearview 2014: Here's what we were hungry for

What did we want to nosh on in 2014? Not gluten. And maybe we're getting sick of pumpkin spice, too.

See More »


Veggie Grill debuts summer fare

Veggie Grill has announced its new summer menu, designed to invoke the spirit of summertime and outdoor living.

Memphis foodservice operators recognized for contributions to health

Establishments recognized as REAL are those that meet criteria such as the use of vegetables, fruits, whole grains, healthy preparation methods, moderate portion sizes, unsweetened beverages, healthy children’s options and sustainable sourcing.

Juice It Up! celebrates 20th anniversary with two new New Mexico locations

Juice It Up! is opening two new New Mexico units.

'Fast-fine' brand opening in Denver

Honor Society Handcrafted Eatery, which describes itself as a hybrid of fast casual and fine dining, is opening its first restaurant this summer in lower downtown Denver.

Restaurant chains pledge reduction in antibiotics to Obama admin

Critics argue that antibiotics are still a problem in agriculture.

Boston Market launches fresh-focused branding

In an effort to inspire guests to eat healthier, Boston Market has launched the campaign, “All Good,” coinciding with the first National Rotisserie Chicken Day.

Muscle Maker Grill gives menu a boost

Muscle Maker Grill and Inergetics, a developer of nutritional and consumer health products, are launching a new product line of booster supplements for the restaurant’s locations across the U.S.

NPD: Bird flu outbreaks concerning consumers

More than half of U.S. consumers are concerned about bird flu outbreaks and the dangers they pose to their food safety.

Virginian drops 86 pounds to win Genghis Grill’s weight loss contest

Gary Silverman of Alexandria, Virginia, won Genghis Grill’s annual Health Kwest, a nationwide campaign that challenges competitors to adopt a healthier lifestyle.

Panera cutting artificial flavors

Artificial flavors, colors, preservatives and sweeteners will soon be 86’d from Panera Bread’s menu.

Muscle Maker Grill rolls out meal plan

Muscle Maker Grill has launched a dietician-approved meal plan program to give consumers the chain’s nutritious menu from the comfort of their own homes, according to a company press release.

Freebirds intros vegan option

Freebirds World Burrito recently introduced a meatless protein option to the menu with its Tempeh Calabacitas

Chipotle: No to GMO

Chipotle is officially done serving food made with genetically engineered ingredients.

Pret A Manger 'bowling' for healthy options

Pret A Manger has added healthy bowls to the menu.

Robeks debuts sustainable maple water smoothies for hydration and health

L.A.-based Robeks Fresh Juices and Smoothies debuted three new Fitness Smoothies made with maple water, specialty water extracted from the raw sap of maple trees.

See More »

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.