Menu Labeling Tips: Part 2

by Betsy Craig — pres, menutrinfo.com

As the country begins to see calories on menus, I have some awesome ideas and tips to make your food and menu items a bit better in the numbers department.

Are you serving flexitarians?

by Melissa Abbott — Director, Culinary Insights, The Hartman Group, Inc

After a decade of intense meat worship, chefs are procuring, preparing and serving vegetables with the same love and attention they previously reserved for…

Turano Baking extends family to restaurant partners

by Barry Klein — Marketing Directo, Go Roma

Turano family members, including the younger generation, have become leaders in developing and testing innovative bakery products.

Burger Wars are now Border Wars

by Alicia Kelso — Editor, QSRWeb.com

Chains expanding in China, India, Russia, Brazil and beyond.

Is “Jane Q Diner” responsible or is the counter person?

by Betsy Craig — pres, menutrinfo.com

Recently I had the pleasure and challenge of doing what I would call a “mystery dine” on a concept near the town where I live. This desire to go play Food PD…

Ralph Lauren's daughter grasps candy innovation

by Darrel Suderman — President, Food Technical Consulting

By merging fashion, art and pop candy culture, Dylan Lauren has brought a new creative energy to the candy segment of the food industry.

Pizza Innovation: Small entrepreneurs and food trucks lead the way

by Darrel Suderman — President, Food Technical Consulting

Pizza cones, mobile wood-fired ovens are turning heads.

Hot gluten free mess of new products

by Betsy Craig — pres, menutrinfo.com

WestEx was a hot gluten-free mess of new products everywhere you turned.  

Cadbury's Creme Eggs are the fruit of yesterday's innovation

by Darrel Suderman — President, Food Technical Consulting

Many food executives continue to cultivate a culture of negativity within their R&D; departments and should be pushing the envelope like their brand's fans.

Make the connection to better food cost

As an industry, we are facing the continuous rise of commodities that adversely affect our businesses. The rising price in grains and feed affect the price of…

10 popular gluten-free menu ideas

by Betsy Craig — pres, menutrinfo.com

For restaurateurs who have decided to offer any sort of gluten-free menu items, the path can be a rough one that will end up creating a win-win situation for…

Trendy cake pops find their way into Starbucks

by Darrel Suderman — President, Food Technical Consulting

What is the latest food innovation at Starbucks?

Lo Siento, Taco Bell

by Lisa Biank Fasig — Director, JZMcBride and Associates

Forget about burritos, Taco Bell may be saving its best beef for the law firm that tried to charge it with false advertising.

Save the Happy Meal!

by Alicia Kelso — Editor, QSRWeb.com

Proposed legislation undermines parents' roles, ignores nutritional transparency.

Crème cheese cooking sauce innovation

by Darrel Suderman — President, Food Technical Consulting

Kraft brings new product innovation to its Philadelphia Cream Cheese and dairy industry categories.

Raw explained: Tips and tricks for offering raw dishes on your menu

by Betsy Craig — pres, menutrinfo.com

So what do you feed diners who request a raw meal?

Gluten-free is not so free for restaurants

by Betsy Craig — pres, menutrinfo.com

In the beginning of March, I had the pleasure of attending a hospitality trade show for both hotels and restaurants in Ocean City, Maryland. It was an…

Rebranding after the recession

by Alicia Kelso — Editor, QSRWeb.com

Many chains have adopted new taglines embracing positivity, quality and authenticity.

How to choose the right kitchen equipment supplier

by Rob Connelly

An ideal supplier should embrace your brand and offer kitchen intelligence that eliminates inconsistencies and increases productivity.

Breakfast: The most innovative meal of the day

by Betsy Craig — pres, menutrinfo.com

You’ve heard it from your mother a thousand times: Breakfast is the most important meal of the day.  But did you know that as of late, it’s also been the most…