Health and Nutrition in Restaurants | Food Newsfeed

Health & Nutrition

NRA Predicts Top Menu Trends For 2015

Every year, the National Restaurant Association (NRA) gets in the kitchen with chefs to reveal the top menu trends for the coming year.For its annual What’s Hot Culinary Forecast, the NRA surveyed nearly 1,300 professional chefs, members of the American Culinary Federation (ACF), to discover which foods, cuisines, beverages, and culinary themes will be hot trends on restaurant menus in 2015.

AllergyEats Educates on Serving Food-Allergic Guests

AllergyEats, a guide to allergy-friendly restaurants nationwide, held the third annual AllergyEats Food Allergy Conference for Restaurateurs and Food Service Professionals."Our expert panelists, including allergy-friendly restaurateurs, food allergy trainers, physicians, and allergists, spotlighted restaurant best practices in serving food-allergic guests," says Paul Antico, Founder and CEO of AllergyEats.

Consumer Interest in Mindful Dining Grows

Today's consumers not only expect good food, attentive service, and value for the dollar when they dine out, but also are more likely to choose restaurants that treat employees well and support the community, according to a recent study by the Culinary Visions Panel.

Chains Honored for Healthy Menu Innovations

Food News Media, publisher of QSR and FSR magazines, has announced the winners of the inaugural HALO Awards, which honor restaurant chains that have made meaningful contributions to a healthy, active lifestyle for consumers.

Water, Infused for Flavor and Profit

Three years ago, when health-centric quick serve LYFE Kitchen opened in Palo Alto, California, the restaurant placed an experiment on its menu: infused water.“The concept was to offer a low-calorie beverage with a lot of flavor,” says Jeremy Bringardner, executive chef.

Veggie Tales

At New York City’s The LCL: Bar & Kitchen, customers are sipping their vegetables in a martini glass. The full-service restaurant serves several cocktails including its popular juice-inspired one, Seeing Red, made with rye whiskey, ginger, lemon, and an organic juice blend of beets, carrots, and pears.

Maggiano's Creates Edge with Lighter Menu

About a year ago, a team from Maggiano's Little Italy sat down with focus groups in Atlanta and Chicago and asked them a simple question: What do you think about when you think of healthy Italian food?"They typically laughed or said it's an oxymoron, that it's impossible," says Michael Breed, senior director of marketing for Maggiano's.

Researchers Reduce Salt Content with Lemons

Researchers have found a sodium alternative that might be worth one’s salt.Replacing salt with lemon juice or zest intensifies the sodium flavor, experts say, thus decreasing the salt necessary in a dish.

Familiar Ingredients Encourage Healthy Purchases

New Mintel research finds that more often than not, diners eat with their eyes, not their stomachs, as about 38 percent of adults agree that if a healthy menu item sounds tasty in the menu description, they are more likely to order it.

Coco's Bakery Restaurants Redesign Core Menu

Coco’s Bakery Restaurants, Inc., a family dining restaurant with more than 100 locations on the West Coast, announced the brand has completed the redesign and rollout of its new Core Menu, which has a host of fresh new ingredients and never-frozen steaks.

Boston's Debuts Healthier Menu, Mobile App for Kids

With foodservice spending leaping back to pre-recession levels combined with industry consultants’ predictions of a dramatic increase in family dining visits this year, Boston’s Restaurant & Sports Bar is announcing the launch of a best-in-class kids' program to enhance its kid-friendly environment in the dining room and for guests at home.

Five Steps to Safer Kitchen Floors

Restaurants are a minefield for slip and fall accidents, and most of these occur in the back of the house, or the kitchen area.According to the National Floor Safety Institute, each year more than 3 million foodservice employees are injured as a result of slip and fall accidents.

Steps to a Healthier Kids’ Menu

There are five best practices we recommend to restaurants and menu developers in creating kids’ menus, and they range from the foods offered to how they’re described.Calories: No child needs more than 600 calories in any meal, and that includes the beverage.

Maggiano's Brings Lighter Menu to Illinois Unit

Maggiano's Little Italy is bringing the authentic, Italian-American menu, generous family style portions, and distinct ambiance the brand is known for to Vernon Hills, Illinois, as well as a new lighter take on classic dishes.