health

3 ways consumers are redefining ‘healthy’

By Jill Failla on Oct. 28, 2016

Aging consumers are bringing traditional indicators back in vogue, though they’re reluctant to pay more for items flagged that way.

Emerging Brands

Health-minded concepts in the fast lane

By Kelsey Squire on Dec. 15, 2016

As the demand for fresh, made-to-order menus expands to all types of limited-service concepts, operators are looking to separate themselves from the fray.

Operations

This week’s 5 head-spinning moments: Bang! We’re off

By Peter Romeo on Jan. 06, 2017

The year hasn't gotten off to a good start for restaurant unions, social media liars, soda-gulping slobs and at least one celebrity-loving restaurant chain.

Consumer Trends

5 healthiest restaurant chains

By Jill Failla on Jan. 10, 2017

Customers rank the restaurant chains they say offer the healthiest menu items in a recent Technomic Consumer Brand Metrics survey.

New report blasts restaurants' voluntary efforts to promote health

By Peter Romeo on Jan. 12, 2017

The research shows chains have not made progress in offering healthier choices to children.

Consumer Trends

4 reasons vegetables are hot right now

By Jill Failla on Feb. 07, 2017

Four ways consumers are driving the veggie trend on restaurant menus.

Court upholds mandate that chain restaurants provide salt warnings

By Peter Romeo on Feb. 10, 2017

The nation’s first requirement that chain restaurants flag high-sodium menu choices with a warning icon has withstood a legal challenge from the NRA.

Beverage

Millennial parents sway kids drinks

By Jill Failla on Feb. 14, 2017

Millennials want to make sure that their tots’ food is on par with their own expectations, so what is it that they want their kids sipping on when they dine out?

Food

Even Stevens turns a pork sandwich vegan with jackfruit

By Lizzy Freier on Feb. 14, 2017

To capitalize on Pinterst "miracle food" buzz, Even Stevens Sandwiches rolled out a Jackfruit Torta that fills two menu holes, says Culinary Director Brandon Price.

Food

Sorghum: The next quinoa?

By Patricia Cobe on Feb. 14, 2017

Quinoa has become restaurants’ go-to grain. So much so that it’s putting a strain on production, supply and price. A search for a sustainable alternative led to sorghum.

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