NPD: Consumers want quality, not low-cal

February 8, 2011

The NPD Group has released its latest foodservice market research report, “Consumers Define Healthy Eating When They Go Out to Eat.” The report found that…

Restaurants continue efforts to reduce sodium

The American Heart Association has claimed Americans eat too much sodium and is asking restaurants to reduce sodium in their recipes.

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.

Fast casual restaurants engage in dietitian-hiring trend

R&D teams are getting a nutritional boost through the hiring of certified nutritionists and dietitians.

Health & fitness guru to promote Rumbi Island Grill

February 2, 2011

Rumbi Island Grill has signed an agreement with fitness spokesperson Kathleen Tesori to promote the healthy benefits of Rumbi Island Grill's menu offerings.

Energy Kitchen continues NY expansion

February 1, 2011

Energy Kitchen has announced the signing of an area development agreement for four new restaurants in Manhattan and Long Island.

Beautiful Brands launches FreshBerry Life social strategy

January 31, 2011

Beautiful Brands International has launched a new FreshBerry Life TV website at www.freshberrylife.com. The site is part of BBI’s wider strategy to connect…

2011 provides optimism for restaurant industry

by Alicia Kelso — Editor, QSRWeb.com

Trends will surround healthy, sustainable, local, social and technological components.  

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?

Whole grains at play in the realm of health and wellness

by Suzy Badaracco — President, Culinary Tides Inc

Trends are often born with dual personalities. It is not that they are two sides of the same coin – they don't typically oppose each other like Jekyll and…

Freshii offering customized diet plans

January 26, 2011

We all know about the dreaded "Freshman 15," but one fast casual chain is trying to inspire its customers to go the opposite route. Chicago-based Freshii has…

Garbanzo Mediterranean Grill turns three

January 25, 2011

Denver-based Garbanzo Mediterranean Grill will mark its three-year anniversary Jan. 28.

Moe's gives menu a healthy update

January 23, 2011

Moe's Southwest Grill has made its own New Year's Resolution to help guests make smarter dining choices.

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…

RedBrick Pizza goes gluten-free

January 20, 2011

Continuing on its quest to create a healthier experience for guests, RedBrick Pizza has introduced a new gluten-free pizza crust especially for wheat sensitive…

Energy Kitchen gains New York momentum

January 19, 2011

Energy Kitchen has signed a franchise agreement that will bring three restaurants to New York's Nassau County.

bd’s Mongolian Grill returns Fun Fresh Food promo

January 17, 2011

bd’s Mongolian Grill is bringing back its popular Fun Fresh Food promotion now through March 6.

Native American diet as an orphan

by Suzy Badaracco — President, Culinary Tides Inc

Bacteria adjust to their surroundings, as do viruses, with sometimes shocking ease. Bacteria amend their diet to survive. For mammals, the ability to adjust to…

McAlister's Deli returns 5 Under 500

January 16, 2011

McAlister’s Deli is helping its guests stick to their New Year's resolutions by bringing back a popular promotion.

Menu labeling launches into the twittersphere

by Betsy Craig — pres, menutrinfo.com

Menu Labeling went viral this past weekend.