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.


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.

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.

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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.

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

bd's Mongolian Grill has landed a spot on

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.

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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.