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Smoothie King


How to make a healthier menu

Need a healthy menu makeover? Here are the big categories to look at: adding more whole grains, supersizing veggies, making room for nuts and finding soda alternatives.

“Menus of Change” tries to be a GPS for healthier menus

Industry leaders gathered at a first-of-its-kind conference this week to draft a plan for turning healthful, sustainable food into more of a sales and profit generator for the foodservice industry.

A selection of fruit smoothies can add on-trend beverage choices to a menu and boost average checks.

Gone are the days of potato chips and stale candy being the only options dispensed from vending machines. Some companies are finding ways to give customers fresh, better-for-you options at the push of a button—without any human interaction.

If you want to please diners looking for healthful choices, offer a changing array of seasonal fruits and vegetables.

With summer here, there’s a lot of call for liquid refreshment, both alcoholic and non. Here are the latest beverage trends, according to data from Chicago-based research firm, Technomic.

The simple concept of using other people’s money to expand your chain and reduce your risk has become the modus operandi for restaurant companies on the move. While the concept of franchising may be simple, it’s not for the unprepared.

Juicing is powering up menus. The recession put a squeeze on sales of made-to-order juices, according to the 2014 Juice & Smoothie Bars in the U.S. report by Los Angeles market researcher IBISWorld. But increased consumer demand for healthy beverages and an expansion of juicing into concepts other than smoothie and juice bars are revitalizing the category, the report says.

Tactics for beating burnout in yourself and your staff.

In a move against underperforming offerings and declining sales, the fast-food giant cut one burger and six chicken sandwiches from its line-up.

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