Arooga’s is ringing in the New Year with a major ingredient makeover.Harrisburg, Pennsylvania-based Arooga’s Grille House & Sports Bar announced their new partnership with Maple Leaf Foods, a leading Canadian based consumer protein company.
From trending superfoods, like bok choy, to Asian-inspired flavors and the new plant-based Beyond Meat burger, TGI Fridays launched a new Better For You menu that goes beyond the typical “lighter” entrée options.
The Impossible Burger is making its Southern debut at Atlanta’s award-winning restaurant concept Grindhouse Killer Burgers.The plant-based Impossible Burger is available at all five Grindhouse locations in Georgia.
The U.S. Food and Drug Administration provided menu-labeling guidance Tuesday, perhaps finally setting the stage for the oft-delayed rule’s implementation. According to the rules, chain restaurants with 20 or more locations and groceries will need to post calorie information on their menus next May.
Meatless Monday, a global initiative from The Monday Campaigns and Grubhub, a leading takeout marketplace, announced the results of Grubhub’s analysis of the relative popularity of vegetarian and meatless alternative orders.
For women exploring the diet and health connection, adding soyfoods and soy protein to the diet has just become an even better idea. It is well known that consuming 25 grams of soy protein per day will lower cholesterol and possibly blood pressure.
The broad concept refresh launched three years ago at the iconic, 50-plus year Ponderosa and Bonanza Steakhouse brands included a culinary revitalization that modernized the menu with more relevant offerings including several healthier options.
The first quarter of 2017 is over, and there have been some interesting healthy food trends. Useless carbs, sodium, gluten, and unhealthy trans-fats are top of the list of what’s off the menu. Our Pinterest boards are full of mouthwatering recipes enticing us to cook up a healthy storm.
Springtime in New York just got a whole lot more interesting. Forget the federal government, the Big Apple announced Thursday that it plans to enforce the same calorie-labeling laws recently delayed (again) by the Food and Drug Administration.
A new study published in Public Health Nutrition revealed that parents overwhelmingly under- or overestimate how many calories to feed their children, and those who made accurate estimates were not confident in their answers.
Restaurants unprepared for the Food and Drug Administration’s menu-labeling rule just got a reprieve. Again. For the third time, the controversial rule, which requires restaurants and other away-from-home food retailers to include calorie counts on menus and signage, was delayed.
On May 5, the FDA will begin enforcing its new menu labeling rules, which requires that restaurants and other away-from-home food retailers include calorie counts on menus and signage. Though the rules took effect on December 1, 2016 and compliance is already mandatory, the FDA was not permitted to enforce the law until May 5, 2017 so many restaurants have not yet prepared.
Healthy oils and fats are trending, and the U.S. food industry might be butter—uh better—for it. For more than 30 years, there has been unrelenting advice from dietary guidelines to cut fat and saturated fat from the American diet.
Designing full-service kitchens has become more complicated than ever. It’s important to consider appearance, functionality, and employee and food safety—it takes an army to accomplish this. From start to finish, kitchen design is a collaboration of architects, engineers, designers, food and beverage design firms, chefs, owner, operators, and food safety consultants.