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.
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.