Chipotle: No to GMO

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

FEATURES


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.

The wait is over: FDA issues final menu labeling regulations

The FDA's 395-page document includes menu labeling by the slice, not the whole pizza, a ruling applauded by the restaurant industry.

Healthy Dining VP offers tips for restaurants wanting to improve menu options

There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.

Customization, versatility driving the Asian food segment

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.

In times of doubt, think outside the nutritional box

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.

Is grass-fed milk better for you than organic milk?

One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.

Capitalizing on new school nutrition policies

New nutritional policies offer a great opportunity for restaurants to partner with schools to deliver healthy menu options for students.

See More »

NEWS


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.

Fast casual success attributed to speed, cost, nutrition

The fast casual sector has grown by more than 550 percent since 1999, and Americans spent more than $21 billion at fast casual stores in 2014.

bd's Mongolian Grill listed in HealthyDiningFinder.com

bd's Mongolian Grill has landed a spot on HealthyDiningFinder.com.

Genghis Grill picks contestants for weight loss challenge

The 69 'Khantestants' will get a free meal at a Genghis Grill every day, and a shot at winning $10,000.

Several fast casual brands land a spot on Parents' healthy kids menu list

Fast casual chains snagged nine of 20 spots on Parents' Best Kids-Menu Dishes list.

Sub and sandwich franchise revenue expected to grow, study says

IBISWorld has released a market report, the Sandwich and Sub Store Franchises, which according to a company announcement, shows that the industry has experienced consistent growth in line with economic recovery.

Juice It Up! posts 16% sales increase for 2014

California-based Juice It Up! reported a same-store sales increase of 16 percent in Q4, and annual sales and annual unit volume have increased by 16 and 17 percent, respectively.

Menu board tests push chicken to the fore for Jersey Mike's

Jersey Mike's is adding a new menu board focused exclusively on its chicken offerings.

Maui Wowi offering smoothies for $2.14 on Valentine's Day

Maui Wowi is positioning the promotion as a healthier way to celebrate the holiday.

Jamba Juice raising money, awareness for cardiovascular health

Jamba Juice announced a host of fundraising, awareness-raising and educational initiatives aimed at supporting cardiovascular health.

Tech, choice among driving consumer trends for 2015, says NRA

It's not surprising that today's restaurant consumer expects restaurants to offer technologies which make the dining experience as frictionless as possible, and prefers restaurants whose offerings support what's important to them.

A rundown of Southern California's fast casual pizza landscape

The fast casual pizza competition is heating up in Los Angeles.

Super Bowl viewers say they want healthier food options

More than half of survey respondents said they wanted healthier food served at their Super Bowl party.

California Tortilla has a new burrito that tastes a lot like college

California Tortilla's new Ramen Burrito is on trend. Other menu updates across the fast casual industry: bd's Mongolian Grill adds local, seasonal produce to its market area; Pieology adds Alfredo Sauce and Whole Wheat Crust; new smoothies debut for Bananas and Jamba Juice; The Habit brings back Sesame Chicken and Almond Salad.

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.