New York health agency denies NRA request to delay sodium rule

The New York City Department of Health said it will not delay the implementation date of a new sodium regulation set to take effect Dec. 1


5 reasons to love menu labeling

While it's easy for restaurant operators and their franchisees to intuitively look for reasons to fear menu labeling, there are actually many positive attributes to the legislative requirements, and the long-term results can be a good thing.

Black-bun Whopper, green poop, big mess

Many restaurants have been ditching artificial colors, including Panera, Noodles & Company and Starbucks, so it’s surprising that Burger King would actually be adding them.

Restaurants working toward ending child hunger

One in five children in America lives in a household without adequate access to food, according to the USDA, and this September several restaurants are supporting the No Kid Hungry national campaign to help end childhood hunger.

Sodium under new federal regulation microscope

The New York City Department of Health is leading this charge and proposed in early June that all chain restaurants with 15 or more locations add a symbol next to menu items that contain more than 2,300 mg of salt.

3 ways to prep for the ban on trans fat

Foodservice operators can prepare for the June 6 ban by taking a few necessary steps.

Freshii CEO: Why I called out McDonald’s

Freshii CEO Matthew Corrin explains why he thinks McDonald's would find success by partnering with his brand.

How to lead your brand into menu labeling

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.

Make every year count

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 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.

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Friends of the Earth applauds Subway's plan to eliminate antibiotics in meat supply

Friends of the Earth is happy Subway will eliminate antibiotics use in its chicken by next year and in all U.S. meat supplies within nine years.

Vitality Bowls announces growth strategy

Vitality Bowls announced it has set a plan to have 100 locations open and in development by the end of 2016.

McDonald's pushes weight-loss documentary to schools

McDonald’s is promoting a movie that advises high-school students that if they eat at McDonald’s they will be following a healthy, "balanced" diet.

Dead mouse found in Subway sandwich in Oregon

A customer says he found a dead mouse in a sandwich at a Subway restaurant in Lincoln City, Oregon, Portland’s reports.

Military considers adding healthier food at vending kiosks, restaurants

Military officials are currently considering adding healthier foods to vending kiosks and fast food restaurants on military bases. However due to a contract, it will likely be a long process.

Mission Foods offering recipe program

Mission Food's Mission Fresh Ideas program contains recipes focused on food trucks to kids’ menus with corresponding recipes for each theme.

Captain D's joining forces with Seafood Nutrition Partnership

Captain D's has teamed with partners with Seafood Nutrition Partnership to spread awareness of seafood's health benefits.

Taco Bell first QSR to offer vegetarian-certified menu

Taco Bell will offer menu items certified by the American Vegetarian Association, the industry’s recognized standard in vegetarian labeling.

Yum! Brands launches World Hunger Relief effort with spokesperson Christina Aguilera

Christina Aguilera spotlights her recent United Nations World Food Program humanitarian trip to Ecuador to raise awareness and funds for 795 million hungry worldwide.

Wendy's enhances kid offerings with 'Creative Play Platform,' Honest Kids juice

Wendy's has a new Kids' Meal play platform and also added an Honest Kids-brand organic fruit juice drink to the Kids' Meal.

Salt warnings required on NYC menus

New York City diners will soon see "salt shaker" symbols on menus to denote dishes high in sodium.

Wixon introduces Mag-nifique Sour-Lift

Flavor modifier enhances the perception of sourness without adding acid.

Villa Enterprises opening 4 NJ outlets

Villa Italian Kitchen, Green Leaf’s Beyond Great Salads, Bananas Smoothies & Frozen Yogurt and a new South Philly Cheesesteak are opening in Gloucester Township.

Flavor, adventure, more healthful ingredients drive sandwich trends

Few foods reign as ubiquitously on restaurant menus in the U.S. as the almighty sandwich.

Supply-chain study: Consumers demand sustainable food products

Technomic and Deloitte Advisory research assesses what's next in supply-chain logistics.

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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.