Tiki, sangria, kombucha oh my!

by Suzy Badaracco — President, Culinary Tides Inc

Winter is to spring as the economic crisis is to the recovery. And thank goodness spring is finally here.

Raw explained: Tips and tricks for offering raw dishes on your menu

by Betsy Craig — pres, menutrinfo.com

So what do you feed diners who request a raw meal?

Gluten-free is not so free for restaurants

by Betsy Craig — pres, menutrinfo.com

In the beginning of March, I had the pleasure of attending a hospitality trade show for both hotels and restaurants in Ocean City, Maryland. It was an…

Breakfast: The most innovative meal of the day

by Betsy Craig — pres, menutrinfo.com

You’ve heard it from your mother a thousand times: Breakfast is the most important meal of the day.  But did you know that as of late, it’s also been the most…

Innovation in the name of charity

by Darrel Suderman — President, Food Technical Consulting

What do the Love Kitchen, Panera Bread, and Cafe 180 all have in common? They provide affordable food to those who can’t regularly pay full price for a meal.

A trend is more than one

by Betsy Craig — pres, menutrinfo.com

For the last few months I have read over and over that menu labeling does not have an effect on ordering or calorie reduction. These articles have all been…

Hold the salt: 5 quick tips for serving low sodium menu items

by Betsy Craig — pres, menutrinfo.com

Cutting out the salt to make dishes healthier is no new concept; however, cooking without the salt can be a challenging and daunting task. That’s why we…

Keep your customers out of the ER For dessert

by Betsy Craig — pres, menutrinfo.com

Does it seem to anyone else that almost out of nowhere, all of a sudden, people are expressing food allergies in amazing numbers? 

Be allergy aware: A quick guide to the most common food allergies

by Betsy Craig — pres, menutrinfo.com

Eight foods are responsible for 90% of food allergic reactions. I've assembled this guide to help you (and your kitchen) be on the lookout for a food allergy.

Create low calorie dishes with these 12 tips

by Betsy Craig — pres, menutrinfo.com

As we continue into 2011 there seems to be a stronger theme of healthy eating. Is all the attention being stirred up by Michelle Obama’s “Let’s Move” campaign?

Four options for menu labeling

by Betsy Craig — pres, menutrinfo.com

For weeks I have wanted to write this blog; the one that lets you know options and choices for finally getting menu nutritional information on your menu/from…

Firehouse Subs CEO: Are there too many restaurants?

by Don Fox — CEO, Firehouse of America

Are there too many restaurants?

Menu labeling launches into the twittersphere

by Betsy Craig — pres, menutrinfo.com

Menu Labeling went viral this past weekend.

Local: The ins, the outs and the details

by Betsy Craig — pres, menutrinfo.com

We hear the term local tossed around pretty loosely nowadays. While it's popping up on just about everything with a price tag (local business, locally owned…

Where do we go in 2011?

by Don Fox — CEO, Firehouse of America

This week, all across America, there are countless restaurant executives taking stock of how they and their companies performed in 2010. Even the casual…

What’s the Five Guys mystique?

by Janet Eden-Harris — CMO & SVP Strategy, Market Force

A year ago, Market Force conducted a survey and asked consumers to tell us their favorite fast casual restaurant, and why they nominated them. And we did it…

Is your restaurant required?

by Betsy Craig — pres, menutrinfo.com

Is your restaurant required by law to post nutritional information?

Skimming: credit cards - and profits

Credit card skimming in the restaurant industry is becoming more exposed as high-dollar theft cases are being made against restaurant workers. Recently in the…

Making the grade

by Paul Mcginnis — Vice President, Marketing, Ecolab Food Safety Specialties

I remember it like it was yesterday… Derek, my best friend in 7th grade, ducked down in the back seat of the school bus and said “Cover me!” I turned around to…

There’s a new shadow in town, pardner

by Suzy Badaracco — President, Culinary Tides Inc

My world consists of an overlapping series of chaos, blips, shadows and trends. Not only do contenders move through each of these stages, they interact with…