Continue to Site >>>

diet

Financing

The healthy pantry

 By Restaurant Business Staff on Mar. 12, 2006

Consumers anticipate the demand for healthier eating to increase over the next two years, according to proprietary health and wellness research conducted in 2004-05 for Campbell Soup Company, Campbell Foodservice.

Making sustainable work

By Restaurant Business Staff on Aug. 21, 2009

How four chains built some of the nation's most innovative sustainable menu items from the ground up.

College students calling for healthier choices and ability to shape dining programs

By Restaurant Business Staff on Aug. 11, 2011

CHICAGO (August 11, 2011 - PR Newswire)—With nearly 16 million college and university students in the United States commanding over $300 billion in...

Carbs slide in supermarkets, not in popularity, study says

By Restaurant Business Staff on Aug. 18, 2004

Consumers may be buying fewer low-carb packaged foods, but they're sticking to a diet strategy of eating less starch and sugar, according to a survey conducted earlier this summer.

Financing

How did buying fish get so complicated?

By Restaurant Business Staff on Nov. 09, 2006

Although the seafood supply has held steady, the industry is struggling to keep up with demand—especially if that supply is mismanaged.

Consultative Selling: Think Small, Sell Big

By Restaurant Business Staff on Sep. 04, 2009

(Sept. 3) No. 8 on the National Restaurant Association’s list of hottest trends for the year, small plates such as tapas, mezze and dim sum have proven to...

US Foods' Top Ten Holiday Dessert Trends

By Restaurant Business Staff on Dec. 07, 2011

ROSEMONT, IL (December 7, 2011)—US Foods unveiled their top 10 dessert trends for the holiday season. The trends, based on US Foods sales data and...

Food

Gluten-free menu items drive sales

May 12, 2014

Forget carbs and cholesterol—“gluten” may be the dirtiest word among today’s health-conscious diners. Here’s a look at the ways operators are incorporating gluten-free options into their menus today.

Child obesity study

By Restaurant Business Staff on Oct. 06, 2004

Two new studies are calling for the disclosure of nutritional information on restaurant menus and a curb on food advertising aimed at children as partial but important ways to combat juvenile obesity.

Turning your restaurant green, from A-Z

By Restaurant Business Staff on Feb. 04, 2007

From a pure public relations standpoint, going green is right up there with being trans-fat free.

  • Page 14