Health and Nutrition in Restaurants | Food Newsfeed

Health & Nutrition

Polished Silver

Emerging Chains ReportIntroductionEarls Kitchen + BarThe Cowfish Silver DinerOpened: 1989, Rockville, MarylandCo-Founders: Bob Giaimo, president and CEO, Ype Von Hengst, executive chefLocations: 14 in Maryland, Virginia, and New JerseyAverage check: $14AUV: $3.

Shoney’s Makes Commitment to Serve Only Cage-Free Eggs

Shoney’s, America’s Dinner Table since 1947, announced its commitment to serve 100 percent cage-free eggs in all of its restaurants by 2025. The announcement makes the All-American restaurant brand one of the first within the family casual dining segment to commit to only cage-free eggs.

HMSHost Will Make Switch to Cage-Free Eggs

Global restaurateur HMSHost is going “cage-free” in its airport and motorway restaurants. As part of its ongoing commitment to strong corporate citizenship and placing emphasis on thoughtful environmental and animal welfare practices, HMSHost will move toward cage-free eggs at its more than 2,000 locations in airports and motorways across the U.

Meatless Comfort Foods

For vegetarians and vegans, salad or pasta is often the sole option when dining out—hardly a reflection of a chef’s craftsmanship and more likely an afterthought.With more and more diners going meatless—thanks, in part, to the Meatless Monday challenge to forgo meat consumption for one night each week—chefs are called to offer hearty comfort foods that stray from the norm.

Bob Evans Farms Commits to Serve Only Cage-Free Eggs

Bob Evans Farms, Inc. announced that its restaurants will serve only 100 percent cage-free eggs by 2025. The company says that it will work with its network of suppliers to ensure an orderly and efficient implementation of this policy over this time frame.

Menu Integrity

For many chefs and restaurant operators, the ingredients, preparation, and cooking methods they use are integral both to their cuisine and to the overall perception of the food they create.Terms like fresh, antibiotic-free, made-from-scratch, and organic increasingly appear on menus of full-service restaurants, from white tablecloth settings to family-style diners.

Searching For the Source

While Chipotle remains embroiled in a public relations crisis, the long-lauded fast casual still cannot pinpoint the source of its E. coli and salmonella troubles. This information gap raises an unsettling question for all operators: how much supply chain transparency is truly available in the industry, and what sort of efforts can be done to make food traceability more realistic?The largest, most cohesive effort the industry has seen was the Produce Traceability Initiative (PTI), which was launched after retail and foodservice organizations rallied together following the 2006 spinach E.

Healthy Choices Lead to a Better Life in the Kitchen

Staying healthy, whether from a physical or mental standpoint, is a difficult and challenging task for restaurant employees.Oftentimes, overeating, insomnia, substance abuse, and simply destructive lifestyle choices are an all-too-common theme in kitchens.

Organic’s Next Frontier

Take a look at any restaurant-trends list and chances are you’ll find “organic” sitting at—or near—the top. And for good reason: the organic food market is projected to reach sales of more than $45 billion in 2015 alone, according to an industry report published by TechSci Research.