Shakeaway reveals Fit & Healthy menu options

Shakeaway is offering a Fit & Healthy menu for the winter season.

FEATURES


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.

In times of doubt, think outside the nutritional box

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.

Is grass-fed milk better for you than organic milk?

One industry insider claims grass-fed labels are bringing in customers, more than non-GMO labels.

Capitalizing on new school nutrition policies

New nutritional policies offer a great opportunity for restaurants to partner with schools to deliver healthy menu options for students.

Consumers say one thing, do another when it comes to healthy choices

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.

Taco Bell jumps on protein bandwagon with Power Cantina launch

The new menu, and the marketing strategy behind its launch, is geared toward the 18 to 34 age group.

Achieving freshness in QSR

The appearance is vital to 'fresh' branding, and provides an opportunity to tell your customer about your commitment.

Exploring the role of whole grains in the food industry

'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.

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NEWS


Edo Japan donates thousands to Canadian food banks

Edmonton, Alberta, Canada-based Edo Japan, a QSR that serves Teppan-style food, is donating $14,900 to Edmonton's food bank.

Super Bowl viewers say they want healthier food options

More than half of survey respondents said they wanted healthier food served at their Super Bowl party.

Menu launch yields 25% increase in grilled menu item sales for Captain D's

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.

Butterball Foodservice rolls out three new turkey breast products

The three new products were all developed with an eye towards health.

Wendy's, McDonalds drop soft drinks from kids' menus

Soda will no longer be the default option for kids' meals, and soft drinks will be phased out of menu boards.

NRA expands Healthy Dining partnership

Healthy Dining provides nutritional knowledge to NRA members and their customers.

Tim Hortons launches healthy options initiative

The Balanced Options initiative features revamped websites, a new Canadian advertising campaign, and an ambassador program with professional athletes.

Technomic reveals which brands are tops with consumers

Technomic's Chain Restaurants Consumers' Choice Awards identifies which brands consumers think are the best in service, atmosphere, offerings, healthy options and more.

El Pollo Loco kicks off new year with lighter menu items

The Under 500 line includes the Chicken & Shrimp Grilled Tostada, Double Chicken Wet Burrito, Grilled Chicken & Kale Salad, and Skinny Chicken Quesadilla.

New study connects QSR meal frequency to lower test scores

New research published in Clinical Pediatrics connects quick-service meal consumption frequency with lower test score progress. According to a release from The Ohio State University, researchers measured how much students in fifth grade consumed fast food meals and followed their...

Demand for food transparency growing

New research from Technomic finds that most consumers want transparency from restaurant brands about their menu choices. Additionally, two in five consumers cite a rising concern over food additives.

Gluten-free options now available at 9 percent of restaurants

New research from Food Genius finds a growing number of healthier menu options and more concepts touting a health-halo menu.

Carl's Jr. claims QSR first with 'all-natural' burger introduction

Carl’s Jr. announced it will roll out the new All-Natural Burger at participating locations beginning Dec. 17.

NRA: Better kids' meals top trends list

Some of the restaurant industry's hottest trends involve children's items, according to the NRA's 2015 What's Hot culinary forecast.

Consumption of fresh food up 20% in past decade

A new report from The NPD Group, called "The Future of Eating: Who's Eating What in 2018?" shows that the consumption of fresh foods – fruits, vegetables, meat, poultry, fish and eggs – grew by 20 percent from 2003 to...

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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.