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Health & Nutrition

ESquared Hospitality Plans Vegan Venture

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.

HALO Awards Continue to Honor Healthy Initiatives

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.

How and Why to Menu Gluten-Free Beer

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.

Tapping Into a House Soda Program

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.

NRA Expands Partnership With Healthy Dining

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.

The Healthy Trends That Are Dominating Menus

One of the most prominent industry buzzwords over the last decade, healthy appears in various forms on today's menus, as consumers reach beyond the basic term to also consider low-fat, natural, and organic dishes on menus.

Compass Group's App Finds Healthy Menu Options

Compass Group North America, a foodservice management and support services company, unveiled a mobile dining application that allows customers to explore menu options that are both great tasting and good for them.

Game On for Wellness

When Carolina Ale House assembled its philanthropic mission years ago, the goal of promoting active, healthy lifestyles was near the top of its list.“As we see it, health is wealth,” says Mindy Stroupe, corporate communications manager for the 25-unit Carolina Ale House enterprise.

Beef Checkoff Joins NRA's Kids LiveWell Program

The National Restaurant Association announced the Beef Checkoff Program as a sponsor of the Association’s Kids LiveWell program, a voluntary industry-wide initiative designed to help make the healthful choice the easy choice when dining out with children.

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.