Medical insurance costs are continuing to rise for hospitality industry employers across the country. The 2011 Compensation Data Hospitality survey results show companies reported an average premium increase of 9.
Many people are disgusted when it comes to touching the restroom door handle for fear of germs, bacteria, or anything else that may be on the familiar metallic surface. After washing their hands, many try the “paper towel wrap” or the “pinky grasp” to avoid touching the door handle before they return to touch their food.
Darden Restaurants Inc., operator of the Olive Garden and Red Lobster dining chains, agreed to work with the Partnership for a Healthier America to cut calories and salt in its meals.Darden will reduce calories and sodium by 10 percent in the next five years at its six different restaurant chains, Rich Jeffers, a company spokesman, said today in an interview.
The lodging industry recovers from an economic recession from the top down. High-end travelers return first, followed by business travelers. Dad, mom, the kids and the snorkels come back last.That may explain why the lodging industry focused first on improving amenities valued by frequent travelers as the recession eased.
More than 37,000 Texas restaurant owners and operators now have access to health insurance and related products and services through the Restaurant Health Care Alliance, a joint project of the National Restaurant Association and UnitedHealthcare.
The National Restaurant Association (www.restaurant.org) today announced a month-long initiative to encourage restaurant and foodservice operators to participate in the 17th Annual National Food Safety Education Month (NFSEM) this September.
The U.S. Food and Drug Administration (FDA) is releasing the Employee Health and Personal Hygiene Interactive Resource Disc for use by foodservice establishments and retail food stores in preventing transmission of foodborne pathogens that are often transmitted by sick food employees.
Muscle Maker Grill, a chain of casual eateries that serves “great food with your health in mind,” announces plans to add 16 restaurants to its existing locations by the end of the year. This marks two years in a row of 100 percent growth in new unit openings for Muscle Maker Grill.
September marks National Rice Month and the start of the USA Rice Federation’s annual “Healthy Rice Bowls Contest” for kindergarten through 12th grade (K-12) school foodservice directors and menu planners.
A new Culinary Visions Panel survey finds more evidence that casual restaurant diners are enticed by invisibly healthy menu items that sound delicious and indulgent. Chicago-based Olson Communications created 16 invisibly healthy menu concepts and asked consumers to rate how likely they would be to order each item.
Nestle Waters North America, on behalf of its six sparkling regional spring water brands – Arrowhead, Deer Park, Ice Mountain, Ozarka, Poland Spring, and Zephyrhills – announced the findings from its recent survey.
The August 2011 issue of Health Affairs included a study leaving Americans wondering if they can afford to eat healthy. Produce Marketing Association (PMA) sheds some light on the issue and shares research pointing to fresh fruits and vegetables as a key to eating healthy on a budget.
The Cheesecake Factory expands its offerings with a newlow calorie menu named SkinnyLicious.“We are very happy to introduce our new SkinnyLicious menu to our guests,” says David Overton, founder of The Cheesecake Factory.
With obesity rates on the rise, the Carnegie Mellon University School of Design's Fitwits project and Pittsburgh-based Eat'n Park Restaurants are joining forces to help fight the epidemic.Fitwits is a fun, hands-on program designed to inform kids and families about healthy eating and active living.