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.
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...
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.
What did we want to nosh on in 2014? Not gluten. And maybe we're getting sick of pumpkin spice, too.
The FDA's 395-page document includes menu labeling by the slice, not the whole pizza, a ruling applauded by the restaurant industry.
There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.
Highly versatile and easily customizable, the Asian food segment is a perfect segue for East-meets-West flavor mashups that consumers of all ages will love.
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.
One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.
New nutritional policies offer a great opportunity for restaurants to partner with schools to deliver healthy menu options for students.