| New research from UCLA, published in the May 6 Journal of Adolescent Health, finds that younger consumers who purchase meals from Subway consumed nearly as many calories as those who purchase meals from McDonald's. The researchers claim these meals … | |
| Dunkin' Brands Group Inc., parent company of Dunkin' Donuts and Baskin-Robbins, has added two new members to its nutrition advisory board. They join three current members to help the company better understand and anticipate consumer health and … | |
| Dunkin' Donuts today announced a permanent addition to its DDSMART menu: the turkey sausage breakfast sandwich. The option is under 400 calories and includes a fried egg topped with turkey sausage and a slice of reduced fat cheddar cheese. It is … | |
| McDonald's new Egg White Delight McMuffin is now available at participating restaurants. The new breakfast option features grilled, 100 percent egg whites, extra lean Canadian bacon and white cheddar served on a new muffin. The grilled egg whites … | |
 | On April 29, Atlanta-based Chick-fil-A will introduce three new premium salads — a cobb salad, Asian salad and grilled market salad — as well as a new version of the Grilled Chicken Cool Wrap. The chain is hoping the items will appeal to … |
| McDonald's newly introduced McWrap may be helping to boost the company's perception with "healthy" quick-service customers. According to YouGove BrandIndex, the company's impression scores are approaching those of Panera Bread and Wendy's. Subway … | |
 | By Jennifer Bilbro, founder, OutToEatWithKids.com For the last few weeks, I've been reading article after article about the recent study from the CSPI (Center for Science in the Public Interest) regarding unhealthy children's meals. I combed through … |
 | Get REAL, a new certification program has launched in Washington D.C. in hopes of connecting health-conscious consumers to restaurants serving healthful and sustainable food. The United States Healthful Food Council, a non-profit, non-governmental … |
| Betsy Craig, founder and president of Fort Collins, Colo.-based MenuTrinfo, was named the 2013 Emerging Entrepreneur of Northern Colorado at the 14th annual Bravo Entrepreneur Awards program held recently. Craig, who overcame a life-threatening … | |
 | A new report released this week by the Center for Science in the Public Interest shines the spotlight on QSR kids' meals and exposes plenty of blemishes. "One out of every three American children is overweight or obese, but it's as if the chain … |
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Executive Summary: Restaurant State of the Industry Report 2011, Part I: Food and Beverage
This Executive Summary, written by Fast Casual editor Valerie Killifer, summarizes the findings of the new 109-page report "Restaurant State of the Industry Report 2011, Part I: Food and Beverage."Type: White PaperSponsored by: FastCasual.com -
Sustainability: A New Track To Profit (Slides)
Sustainability: A New Track to Profit. Industry leaders provide testimony and advice on how to develop a restaurant with proper sustainability. Download the slides from presentations given by: Peter …Type: PresentationSponsored by: Fast Casual Executive Summit -
Culinary Experience for the Innovators (Slides)
Follow industry leaders as they discuss current trends in fast casual dining, what customers are seeking, and how one company operates with a Guest-Driven attitude. Download the slides from …Type: PresentationSponsored by: Fast Casual Executive Summit -
Going gluten-free: What every restaurant should know [infographic]
A quick look at why restaurant operators should offer gluten-free options on their menus.Type: InfographicSponsored by: Burke Corporation -
Responsible Restaurants: How Operators Can Leverage True Sustainability to Their Advantage
Consumers care about the sources and environmental impact of their food. Operators care about the bottom line. In this guide, sponsored by Truitt Brothers Inc., learn how to satisfy both.Type: GuideSponsored by: Truitt Brothers, Inc.
