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.
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.
Are the attacks against Chipotle legit, or is the brand suffering from being too successful?
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.
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.
Foodservice operators can prepare for the June 6 ban by taking a few necessary steps.
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 Matthew Corrin explains why he thinks McDonald's would find success by partnering with his brand.
Many in the foodservice industry are touting cricket flour as the next "super protein."
Restaurants are trying to meet Americans' desires to eat healthier by giving them a variety of protein options.