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What is “healthy” now?

As an entrant into the booming fast-casual segment, LYFE Kitchen brings some serious culinary cred to the table, but it’s also rapidly becoming a standard-bearer for a whole new definition of “health food.”

Why food matters: Industry leaders share their smarts

Four luminaries of the restaurant and food industries took the stage at a Culinary Institute of America event last week to share their culinary philosophies and formulas for success. The quartet—Rick Bayless, Cliff Pleau, Daniel Humm and Walter Robb—was there to be honored with a 2013 Augie Leadership Award, a CIA honor now in its seventh year.

Jim Rand, a 32-year veteran of McDonald's who eventually held the title of global chief development officer, was brought into LYFE Kitchen in 2010 to help devise the upstart's real estate strategy.

Fresh, healthy items are a big draw for fast-casuals and QSRs, say reports from a variety of industry groups, and nothing speaks fresh and healthier better than salad, especially if it’s topped with seasonal vegetables. In fact, according to Technomic's Left Side of the Menu: Soup & Salad Consumer Trend Report, restaurant customers are ordering more salad: Over the course of two years, diners are ordering salad—at least occasionally—76% of the time, up from 66% of those surveyed in the 2009 study.

Taco Bell is on a tear to grow from a $7-billion brand to a $14-billion category killer in the next 10 years, CEO Greg Creed told the audience at RLC.

How do you attract Hispanics to your restaurant? An early-morning session at the Restaurant Leadership Conference answered that question.

There are “new rules” to competing in the restaurant industry, attendees of the Restaurant Leadership Conference learned during an opening breakout session hosted by Darren Tristano and Ron Paul of Technomic Inc. They outlined 10 strategies for restaurateurs to consider.

Colorful, wholesome fruit is moving beyond its everyday snack and juice roles to inspire a host of new menu items and products that offer good health, flavor adventure or even an artisan experience. Fresh Takes on Fruit: Culinary Trend Mapping Report finds that fresh fruit has a welcome in every daypart, from breakfast to the late night snack

From Turkish kabobs and Greek gyros to Mexican tacos and Indian flatbreads, street vendors the world over have forever been selling hearty snacks-to-go. Now...

While these sweet, mild onions are the pride of the state, chefs around the country eagerly await the first spring crops. They are deep-frying rings, garnishing burgers, creating relishes and finding plenty of tasty applications for the famous Vidalia onion.

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