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Health & Nutrition

Florida, Ohio Restaurant Leaders Discuss Health Plan Success

Two restaurant industry veterans were featured at a May 8 White House policy workshop where each discussed how use of a National Restaurant Association-led Association Health Plan (AHP) enables them to offer affordable and competitive coverage for employees.

December 8 is the First National Lard Day

Under the auspices of the Healthy Fats Coalition and ideally timed for the holidays, December 8 marks the first annual National Healthy Fats Day, a celebration of pure lard, a traditional, authentic animal fat that is now enjoying a resurgence within America’s food culture, in restaurants, fast food operations and home kitchens.

PN Wood Fired Pizza: A Crust Above the Rest

Manhattan is home to hundreds of independent pizzerias, each claiming singularity and superiority of style and ingredient quality or some combination thereof. Starting a pizza restaurant in this crowded, stubbornly opinionated landscape isn’t easy—something Italian chef Giacomo Baldi knew well when he opened PN Wood Fired Pizza in the NoMad neighborhood in 2016.

Black Soybean Salsa

Many consumers are interested in better-for-you foods that serve as satisfying snacks without the diet guilt. Soyfoods offer plant-based protein and fiber in a cholesterol-free form that is low in saturated fats and boasts a heart-healthy nutrition profile.

Can Mexican Chains Keep Pace with the Health-Conscious Movement?

Who could resist sitting down to a chicken burrito filled with cheese, rice and beans, a scrumptious quesadilla or delectable nachos topped off with a margarita? Sit-down Mexican chains such as On the Border, Abuelo’s, Cantina Laredo, and Uncle Julio’s, to name a few, have been capitalizing on satiating consumer preferences for tasty Mexican food for decades, which has led to expansion in many cases.

Inside LA's Innovative Plant-Based Pub

The team behind Beelman’s is nothing if not bold. As if overhauling a solid burgers-and-wings menu at the downtown Los Angeles spot in favor of all-in vegan pub food was not gutsy enough, Chef Caroline Concha has also peppered the restaurant’s new dishes with assertive Asian flavors.