Health and Nutrition in Restaurants | Food Newsfeed
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Health & Nutrition

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.

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.

Managing Stress in a Mindful Way

How about expanding the premise of mise en place to everyday life? That’s a practice we suggest to our students at The Culinary Institute of America when teaching them how to cope with the rigors and stresses of the invigorating, and often demanding, restaurant industry.

Southern Comfort

The guiding principle behind Tupelo Honey Cafe, that “Southern food is good for the soul,” resonated with customers just as much 15 years ago—when the company opened its first restaurant in Asheville, North Carolina—as it does today, now that Tupelo Honey Cafe has expanded to include 12 locations in North Carolina, South Carolina, Virginia, and Tennessee.

National Restaurant Association to Sue New York City Over Sodium Rule

The National Restaurant Association is taking New York City’s health department to court. The organization announced its plans to file a lawsuit over the city’s requirement that chain restaurants with 15 or more locations display a warning symbol if a menu item exceeds 2,300 milligrams of salt.

IHOP, Applebee's Take Soda Off Children's Menus

DineEquity brands Applebee's and IHOP announced they are removing soda as a drink option from children's menus.The move was praised by the nonprofit Center for Science in the Public Interest, which in 2014, with allies such as MomsRising.