Simplified ingredient lists: A trend at the point of no return

Natural ingredients and minimally processed foods are one of the top five culinary trends for 2015 and 2016. Major brands across segments have responded by simplifying their menus with cleaner, fresher ingredient lists.

Type: White Paper

Sponsor: Litehouse Foods


Preventing the Spread of Norovirus Outbreaks in Restaurants

Simple measures can stave off industry’s most common illness.

Type: White Paper

Sponsor:


The acceleration and diversification of iced tea across America

The diaspora of iced tea across the United States has been swift. In the past 5 years, this Southern staple has since found its way onto restaurant menus across the country.

Type: White Paper

Sponsor: S & D Coffee


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FEATURES


Why 'locally sourced,' 'organic' aren't just buzzwords

QSRs need to pay heed to the increasing movement of consumers toward all things healthy and natural, and they need to be authentic about it.

Study: Americans' view of healthful food is changing

About 55 percent of those surveyed said they trusted locally operated and owned restaurants more than national chains, which just 49 percent said they trusted.

Why restaurants should ignore government’s delay on menu labeling

The real opportunity is to be a leader and put your nutritional information — all 11 of those pesky items, including consumer hot buttons like calories, fat, sugar and sodium — out there.

Infographic: March Madness fans go mad for gluten-free options

To see how gluten-free options are taking over at arenas, check out this infographic designed by Maui Wowi.

NYC surpassing salt ruling?

Although chain restaurants in New York City are required to put a saltshaker icon on menu items that contain more than 2,300 milligrams of sodium, a Manhattan appeals court on Monday said those that don’t comply will not be subject to the $200 fine that had been part of the law.

Now trending: 10 ways the smoothie is evolving in 2016

The smoothie has evolved — again.

Celebrating your food story: The transition of cooked-to-order

Hormone-free, GMO-free and all-natural have become commonplace terms — simply because customers demand it.

Food fight on Capitol Hill: A breakdown of the Common Sense Nutrition Disclosure Act

Betsy Craig describes eight ways menu-labeling guidelines will change if HR 2017 becomes a law.

Will restaurants work to meet new dietary guidelines?

There's a new food sheriff in town in the form of the federal government's new dietary guidelines, but many restaurants aren't going to find it difficult to offer menu items that meet those guidelines.

Menus shift to reflect transparency

While larger chains like Noodles and Company and Panera Bread have taken great measures to provide transparent menu items, other chains are following suit.

Now trending: Restaurants will continue to make 'cage-free egg' pledges in 2016

Restaurants serving cage-free eggs turned out to be one of this year’s top trends, and it will also be a popular move in the coming year.

Restaurants are making sure that Kids LiveWell

With child obesity a concern in this country, restaurant operators are continuing to look for ways to make sure there are healthful and nutritious items on the menu when families dine out.

Food fight: Industry responds to NYC sodium mandate

As restaurants in New York City prepare themselves to label menu items that contain more than 2,300 mg of salt (the recommended daily limit), the National Restaurant Association is moving forward with its plan to file a lawsuit intended to stop the Board of Health's regulation from taking place.

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.

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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.

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