diet

Retailers closing gap with restaurants, says Technomic

By Restaurant Business Staff on May 24, 2010

CHICAGO (May 20, 2010 - Business Wire)—Retail food outlets in a variety of segments have significantly stepped up their efforts to provide new, appealing,...

Consumer Trends

Food preferences of vegans and vegetarians

Apr. 25, 2012

Vegetarian cuisine is moving mainstream - there’s no denying that Meatless Mondays were only the beginning. Going one step further to a vegan diet – no meat, poultry or fish as well as no eggs, dairy foods and other animal-derived products such as honey – is gaining momentum as well, driven by health, animal welfare and environmental concerns.

Beverage

Time for tea

By Jody Shee on Mar. 16, 2015

According to the U.S. Tea Association, the tea market has grown from $1.8 billion to $10.4 billion in just over 20 years.

On the menu

By Restaurant Business Staff on Jan. 15, 2005

With Canada showing far more interest than the U.S. in minimizing the use of trans fats, one of the northerly nation’s largest casual-dining chains is draining the partially hydrogenated oil from its fryers.

Food allergies and intolerance

By Restaurant Business Staff on Jul. 15, 2007

1 in 25 Americans are suffering from food allergies.

U.S. Foodservice Honored One of Best Employers for Healthy Lifestyles

By Restaurant Business Staff on Jun. 15, 2010

(June 15, 2010)—U.S. Foodservice, one of the country's premier foodservice distributors, was today honored by the National Business Group on Health, a...

Motivations for Breakfast, Snack and Beverage Choices Differ by Gender and Age

By Restaurant Business Staff on Jun. 25, 2012

CHICAGO (June 25, 2012)—Different strokes for different folks applies when it comes to morning meal food and beverage choices, according to a study...

Starbucks goes small and Greek in its summer menu

May 11, 2015

A new “mini” Frappuccino was introduced as a less-caloric alternative to the 12-ounce “tall” size.

b2b blitz

By Bill Main on Jun. 28, 2000

Make it easy for employees at local businesses to chose your foodservice operation for lunch.

CSPI: Hold the salt

By Restaurant Business Staff on Mar. 02, 2005

After suing the U.S. Food & Drug Administration to compel the regulation of salt content in foods, the Center for Science in the Public Interest is also urging the agency to mandate that restaurants disclose on their menus the sodium content of every item.

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