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Yum! Brands' World Hunger Relief effort is a private sector hunger relief initiative, spanning more than 125 countries, over 41,000 KFC, Pizza Hut and Taco Bell restaurants and 1.5 million associates.
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.
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...
The FDA's 395-page document includes menu labeling by the slice, not the whole pizza, a ruling applauded by the restaurant industry.
There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.
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.
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.
One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.
New nutritional policies offer a great opportunity for restaurants to partner with schools to deliver healthy menu options for students.
Consumers sometimes say one thing, but do another when it comes to healthful choices. This conflict affects their food choices and translates into complex flavor trends which can be difficult to unravel.
The new menu, and the marketing strategy behind its launch, is geared toward the 18 to 34 age group.
Buenos Aires-based Arcos Dorados a McDonald’s franchisee with restaurants in 20 Latin American and Caribbean countries, announced its continued commitment to the responsible use of antibiotics in food animals including measures to limit their use.
McDonald's USA today announced new menu sourcing initiatives including only sourcing chicken raised without antibiotics that are important to human medicine.
This week hot dogs go healthy and everyone takes a dive into seafood.
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.
Milwaukee-based Cousins Subs' Make It Better Foundation awarded $4,000 to three local charities—Hope Center of Waukesha, the Severson Sisters – Super Girl Program of Menomonee Falls and the Friends of Saint Catherine Residence of Milwaukee.
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.
Shakeaway is offering a Fit & Healthy menu for the winter season.
Edmonton, Alberta, Canada-based Edo Japan, a QSR that serves Teppan-style food, is donating $14,900 to Edmonton's food bank.
More than half of survey respondents said they wanted healthier food served at their Super Bowl party.
The D-Lite Meals menu, which launched at the beginning of January, features Tilapia, Wild Alaskan Salmon, Shrimp Skewers, Grilled Chicken Breast, and Surf and Turf (grilled steak tips and shrimp skewers), all served on a bed of rice with a side of broccoli and green beans.
The three new products were all developed with an eye towards health.
Soda will no longer be the default option for kids' meals, and soft drinks will be phased out of menu boards.
Healthy Dining provides nutritional knowledge to NRA members and their customers.
The Balanced Options initiative features revamped websites, a new Canadian advertising campaign, and an ambassador program with professional athletes.
Technomic's Chain Restaurants Consumers' Choice Awards identifies which brands consumers think are the best in service, atmosphere, offerings, healthy options and 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.
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