health

Food

For fast-casual Rooted, healthy eating lies in streamlining both the menu and packaging

Behind the Menu: Culinary entrepreneur Lily Rivkin keeps her ingredient list below 50 to curate simple, build-your-own meal boxes with unique flavor profiles.

Food

Protein Bar & Kitchen rolled out 10 items, adding just 2 new ingredients to its pantry

Behind the Menu: Smart cross-utilization of products allowed the fast casual to expand its permanent menu without complicating sourcing and operations.

There’s been a lot of buzz about the evils of seed oils, and some restaurants are listening and making a switch. But the scientific community isn’t all in. Here's a rundown of the slippery issue.

The healthful, fast-casual concept has struck a chord as a franchise brand that plays in the same space as non-franchised Cava, Sweetgreen and Chipotle.

Hudson and several other restaurant veterans developed Do It Again Equity Partners after a SPAC didn't pan out. Now the group aims to develop the fast-casual brands Nature's Table and Bee Healthy Cafe.

Customers judge a restaurant by the conditions they encounter throughout the facility.

Behind the Menu: The new items target healthy lifestyles, providing balance to the fast casual’s more indulgent Asian classics.

Protein is king for those taking weight-loss drugs like Ozempic, but all sorts of consumers now link increased protein with wellness. Chains like Panda Express, Smoothie King and more are sneaking more of the muscle-building nutrient onto their menus.

Taste and authenticity are reasons the burger chain gives for the change from vegetable oil, but there’s also growing backlash against the use of seed oils in frying.

Workers' comp claims for back injuries are on the rise, according to major insurer AmTrust Financial Services. It blames "the delivery economy."

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