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More than half of survey respondents said they wanted healthier food served at their Super Bowl party.
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.
The appearance is vital to 'fresh' branding, and provides an opportunity to tell your customer about your commitment.
'If you can pronounce the ingredients, it's probably good for you,' said Cynthia Harriman, director at Oldways and The Whole Grain Council.
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.
The Under 500 line includes the Chicken & Shrimp Grilled Tostada, Double Chicken Wet Burrito, Grilled Chicken & Kale Salad, and Skinny Chicken Quesadilla.
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...
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.
New research from Food Genius finds a growing number of healthier menu options and more concepts touting a health-halo menu.
Carl’s Jr. announced it will roll out the new All-Natural Burger at participating locations beginning Dec. 17.
Some of the restaurant industry's hottest trends involve children's items, according to the NRA's 2015 What's Hot culinary forecast.
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...
As part of the partnership, Beef Checkoff is offering to restaurants its collection of kid-friendly recipes that meet the Kids LiveWell criteria.
App users can to view detailed nutrition information for each entree and search for selections that meet specific dietary requirements.
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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