Unilever Food Solutions’ latest World Menu Report titled "Seductive Nutrition" finds that U.S. restaurant guests want the choice of eating healthier when dining out, but those good intentions do not always translate into action.
New research found that meals at the vast majority of major U.S. chain restaurants do not meet the recommended daily limits put forth by the U.S. Department of Agriculture (USDA).The “What’s on the Menu?” report conducted by Rand Corporation found that 96 percent of main entrées on adult meals overshot the USDA recommended daily limit in terms of calories, fat, and sodium.
Kids’ meals with toys are no longer the draw they once were for the restaurant industry’s youngest customers, according to The NPD Group, a leading market research company.NPD’s foodservice market research reports that restaurant visits that included an order for kids’ meals with a toy have been declining for the past several years.
Chevys Fresh Mex, a national border cantina-style Mexican restaurant chain, announces a new gluten-free menu with entrees and à la carte items that cater to guests with gluten-related disorders.According to the National Institutes of Health, as many as one in 133 Americans have Celiac disease and gluten-related disorders continue to increase.
Hard Rock International rolled out a refreshed menu last week, emphasizing the restaurant’s made-from-scratch attitude and introducing a handful of dishes built around guests’ needs.The facelift was necessary, says executive chef Jason Gronlund, who says the menu had previously been too reflective of the restaurant.
The National Restaurant Association today is announcing that the number of restaurant companies participating in its groundbreaking Kids LiveWell program has more than quadrupled since the initiative’s launch last July.
Monday, May 7, at 10:30 a.m. at NRA Show 2012, the National Restaurant Association will announce new participants in its award-winning Kids LiveWell program, a groundbreaking initiative that is providing parents with a growing selection of healthful children’s menu options when dining out.
As part of its ongoing efforts to promote and enhance the Kids LiveWell program, the National Restaurant Association today announced a new partnership with Kidzsmart Concepts, a creative marketing and communications company dedicated to engaging children and families with multi-platform educational resources.
SPE Certified, a unique certification and consulting program designed to enhance the nutritional quality of meals without compromising taste, will make its official debut on May 5th, 2012 at Chicago's National Restaurant Show.
New findings revealing the sources of calories and sodium in the American diet will be unveiled Saturday, May 5, at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show at Chicago’s McCormick Place.
Twenty-one years ago a team of registered dietitians and communications professionals created Healthy Dining. The goal was to publish books that detailed restaurants with healthy meals in San Diego.The organization grew quickly through Southern California and the project is now nationwide and available online for free at HealthyDiningFinder.
The range and quality of foods now offered at many U.S. colleges and universities has created a greater degree of competition. According to recent Mintel research, 72 percent of college students who have dined on campus have done so at their campus cafeteria, compared to 65 percent who have done so at a café, restaurant, or coffee shop on campus.
Ted’s Montana Grill has been named “Best Gluten-Free Restaurant Chain” in the 2012 About.com Gluten-Free Readers' Choice Awards, an online competition where About.com readers nominated and voted on their favorite gluten-free products and options.
Lawyer, Fred Pritzker, is calling for increased inspections of fish imports in the wake of emerging evidence that a massive U.S. Salmonella Bareilly outbreak may be linked to a single tuna processing facility in India.
New research reveals active testing of high oleic soybean oils by foodservice operators. In a recent foodservice industry study conducted by the United Soybean Board (USB), 29 percent say their companies are already testing high oleic soybean oils (the first of which just reached commercialization in June 2011) in their operations.