health

Consumer Trends

Consumers' health perceptions about beef are changing

The nutrition police and plant-based advocates have pushed people away from eating beef. But times they are a changing.

Operations

Post-pandemic things every restaurant CEO needs to know

The pandemic was tough on everyone in charge of running a business. Here’s what savvy operators need to be aware of.

Co-founder and Chief Visionary Officer Alexis Schultze Parra collaborates with brands outside the food and drink category to grow the audience for juices, smoothie and bowls.

Size matters when it comes to listing calorie counts, as customers may be more likely to choose a menu item when nutrition info is printed in a larger typeface.

PathSpot, which invented a scanner that determines the effectiveness of hand-washing, now plans to digitize health procedures.

With a head-turning design and an engaged venture capital backer, Greenlane could shake up the healthful fast-casual segment.

A bill passed Thursday by the City Council will require alerts to be posted on menus and menu boards next to items containing what officials determine to be excessive amounts of added sugar.

A Deeper Dive: RB Executive Editor Lisa Jennings joins the podcast for a discussion on Ozempic, healthy fast-casuals and whether the industry has a responsibility to help with America’s obesity crisis.

Sweetgreen, Cava and Salad and Go are part of a new generation of chains looking for the Holy Grail of the restaurant industry: Building a national chain of healthy fast-food restaurants. This is how they're doing it.

A global conference last week in Europe provided a preview of where restaurant menus may be headed. Here are the eight currents that were anointed megatrends. You'll need to bring your own fork.

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