New Concepts

Carnegie Mellon, Eat’n Park Team Up Against Obesity

With obesity rates on the rise, the Carnegie Mellon University School of Design's Fitwits project and Pittsburgh-based Eat'n Park Restaurants are joining forces to help fight the epidemic.Fitwits is a fun, hands-on program designed to inform kids and families about healthy eating and active living.

LoSo App is a Restaurant’s Social Network

Foursquare, beware—there is a new game in town, and with a sole focus on restaurants and bars, people may stop alerting the media when they get to a location as banal as the convenience store.LoSo is a location-based social media app that competes with Foursquare, Gowalla, and Facebook Places in allowing people to brag about their real time location.

Taco Mac Rolls Out Coca-Cola Freestyle Machine

A partnership between Taco Mac and The Coca-Cola Company has resulted in two foodservice industry firsts.The Atlanta-based casual dining chain is the first to roll out Coca-Cola Freestyle crew serve systemwide.

App Provides Intel on International Dishes

Guay tiaw khua kai: A visit to Thailand has unearthed this dish on a menu. Is it tastebud-tingling spicy? Does it include parts of an animal one has never considered eating before? Is it an appetizer, main course, or dessert, or for that matter, is it animal, vegetable, or mineral? The new MyCityCuisine app now available through iTunes answers these questions and more.

K-12 School Fitness, Nutrition Shape Up

Two healthy announcements came during America’s largest gathering of K-12 school foodservice directors at the School Nutrition Association’s Annual National Conference at Nashville’s Gaylord Opryland Resort and Convention Center: Windsor Foods’ Fit Kids program and Red Gold’s launch of eight new tomato-based products.

Kendall College Adds Part-Time Culinary Degree

The Kendall College School of Culinary Arts in Chicago announced that it will launch a new program in October 2011 for part-time students to complete their bachelor’s degree in the culinary arts.

How to Start the Design Process

I am always curious about the design process. How do you work with the restaurant? Do they tell you flat out, we want to attract women versus men? How do you make a place welcoming for both sexes? I am sure there are different ways to do that.

Weather, Regulators Meet Their Match With Outdoor Cafes

Whoever said you can’t beat City Hall or Mother Nature might want to talk to some savvy restaurateurs with outdoor dining spaces who have learned to do just that.Cold-weather days, blazing-hot-sunny ones and the licensing fees that local governments impose are frustrating discomforts that operators endure for the sake of a traditional sidewalk café or city park location.

Going the Extra Green Mile

Restaurants are doing just about anything right now to stick to their sustainability guns, whether through green seminars or touting their eco-friendly practices.But one Plano, Texas, restaurant is going the extra mile, so to speak, to keep the sustainability wheels rolling.

Produce Distributor Steps Up Its Green Game

Wind power is an obvious sustainability feature at Testa Produce, Inc.’s new distribution center, thanks to its 238-foot freestanding wind turbine. However, the Chicago produce distributor is also making innovative approaches to water management that are critical to the building’s energy- and resource-efficient operation.

Website Lets Diners Savor High-End Eateries

VillageVines, the web's leading service for accessing insider pricing at premier restaurants nationwide, announced that it is relaunching as, expanding into ten U.S. markets, and introducing a completely new site focused on inspiring diners to indulge at exceptional restaurants.

Adriatic Pizza Bar Launches on Father's Day

On Sunday, June 19, New Yorkers looking for a Father’s Day meal will be in for a treat: the grand opening of Adriatic Restaurant & Pizza Bar, located at 321 First Avenue in Manhattan between 18th and 19th Streets.

Innovation is the Name of the Game

The International Foodservice Manufacturers Association (IFMA) announced the launch of the Center of Innovation Excellence (CIE) formed to develop and bring best practices and proven methodologies to foodservice that will improve the effectiveness of innovation to ensure success.

Wrangling Customer Opinion

There are reviews on Citysearch, Yelp, and OpenTable. There are mentions on Facebook and Twitter. There are even comments on blogs and community threads.So how is a restaurant supposed to keep up with all of this customer feedback floating around the Internet waters? Enter newBrandAnalytics, whose Social Guest Satisfaction Solution wades through all of the feedback data on the Web, bundles it, and delivers it to restaurants, all in a structured and easy-to-understand package.

Icelandic Cod Deemed a "Good Alternative"

The Monterey Bay Aquarium’s Seafood Watch has just upgraded trawl-caught Atlantic Cod from Iceland to a “Good Alternative” for consumers. The Seafood Watch, started by the Aquarium in 2000, empowers seafood consumers and businesses with information and data allowing them to make purchasing choices that will support healthy and sustainable oceans.