The 2015 Menus of Change Annual Report was released at the 3rd Annual Menus of Change Leadership Summit, held for the first time at the Hyde Park, New York, campus of The Culinary Institute of America (CIA), which presents the initiative in partnership with Harvard T.
At Menus of Change, chefs, C-suite execs, nutritionists, and health policy experts alike preached a mission to imbue the foodservice industry with healthier menu options. But as compelling as these appeals were, most begged the simple question of how.
For the third year, more than 350 executives, experts, and innovators in food, foodservice, health and wellness, nutrition, and environmental science will come together for the Menus of Change leadership summit, which is co-presented by The Culinary Institute of America (CIA) and Harvard T.
Chef Charles d’Ablaing is now featuring premium-priced cuts of beef under an exclusive arrangement with rancher Tim Hatfield, owner and operator of High Summit Ranch. The cuts are from hormone- and antibiotic-free, naturally raised Angus beef and offered as an alternative to the wet-aged USDA Prime beef tenderloin and Kansas City strip steak featured on the Chaz regular menu.
More than a dozen chefs from around the country will convene for the James Beard Foundation (JBF)’s seventh Chefs Boot Camp for Policy and Change at Glynwood in Cold Spring, New York, from June 7 through June 9.
Greenville, South Carolina, is about to get healthier.Opening this May, Southern Pressed Juicery will promote a new type of Southern comfort food: one that inspires and enables a healthy lifestyle in a fresh and easy way.
In celebration of National Nutrition Month, the National Restaurant Association (NRA) announced the Kids LiveWell initiative has added new restaurant brands to its roster including Baja Fresh, East Coast Wings & Grill, Hard Rock Cafe, and Houlihan’s, among other regional chains and independent restaurants.
AllergyEats, the guide to allergy-friendly restaurants in the United States, has just released its 2015 list of Most Allergy-Friendly Restaurant Chains nationwide. The chains on this prestigious list hold the highest ratings on AllergyEats’ website and smartphone app, per feedback from the food allergy community.
David Sher, Director of Food and Beverage at Fairmont Chicago, Millennium Park, 200 North Columbus Drive, announces today that the hotel has opened a fully-dedicated on-site kosher kitchen. The kosher kitchen will offer high quality service to guests planning Jewish weddings, Bar or Bat Mitzvahs, and other special events.
ESquared Hospitality, whose concepts include BLT restaurants, Casa Nonna, The Wayfarer, Horchata, and others, announced a partnership with Chef Chloe Coscarelli to launch By Chloe, a fast-casual vegan concept.
In 2014, Food News Media, publisher of FSR and QSR magazines, posed a simple question to the industry: Can chain restaurant food be healthy? The response that flooded in from operators, chefs, and industry experts was, overwhelmingly, yes.
Gluten-free customers craving a cold beer on game day increasingly have more options.Next month, MillerCoors, one of the United States’ largest beer brands, will foray into the gluten-free market with the launch of a naturally gluten-free beer.
I’m a firm believer that every restaurant should have a strong non-alcoholic beverage program. There are a multitude of reasons why somebody might not be able to enjoy a cocktail or wine, and why should that guest have to suffer? Each guest should still have a selection of exciting, fun, one-of-a-kind beverages to choose from.
The National Restaurant Association announced the renewal and expansion of its partnership with Healthy Dining, a California-based company that has been at the forefront of restaurant nutrition for more than twenty years.