Burgers, fries, and soda take a back seat to vegan chili, baked sweet potato fries, and organic milk in today’s kids’ meals.
Operators shrink portions to satisfy health- and price-conscious consumers.
Fitlife Foods, a Florida-based performance, lifestyle and weight loss brand known for its perfectly portioned, indulgent, made from scratch meals for performance-minded individuals announces today
Menu innovators take a closer look at the ingredients and dishes common in healthful ethnic cuisines.
Restaurants unprepared for the Food and Drug Administration’s menu-labeling rule just got a reprieve. Again.
More limited-service chains are focusing on mindfulness as a way to meet consumer demand for health.
This probably isn’t a question you’ve asked yourself lately, but perhaps that should change.How many descendants could a pair of rats produce in three years?
Operators are answering customers’ calls for clean-label foods with fewer additives and preservatives.
Carolyn Corcoran, executive chef of Native Foods Café, explains how to develop tasty comfort foods that are also vegan.
Known for igniting the fast-casual salad restaurant category, California’s Mixt is expanding with its ninth location opening on Wednesday, April 19 at 51 Yerba Buena Lane in San Francisco.
Papa John’s latest stop on its “clean label journey” began with some good, old fashioned advertising.
AllerTrain by MenuTrinfo, a leading food allergy and gluten-free training program, will recognize outstanding leaders in the foodservice industry through the AllerTrain 2017 Food Allergy Awards.
Chipotle Mexican Grill announced that it has become the only national restaurant brand with no added colors, flavors, or preservatives in any of the ingredients it uses to prepare its food (except
A diminished interest in sweetness is changing how operators craft their beverage menus.
Farmer Boys Restaurants, the brand known for cooked-to-order breakfast, burgers and more, announced it completed its transition to cage-free California eggs across its 89 locations in just under on
These merging plant-based food trends could have an enormous impact on the limited-service industry.
Brands are making more beverages in-house, allowing for more menu creativity.
Dunkin’ Brands Group, Inc., the parent company of Dunkin’ Donuts and Baskin-Robbins, announced plans to remove artificial colors from its products in the U.S. As part of the company’
Boston Market announced the company's commitment to source and serve 100 percent antibiotic-free rotisserie chicken to its guests.
Sascha Weiss, the chef and head of product development at Project Juice, is helping the company create new products that nourish the body.
Chef Andrew Gruel, television personality and founder of Slapfish Restaurant Group, announces the launch of Two Birds and Butterleaf, two new exciting dining options in Orange County.
Health-conscious consumers are discovering ancient grains, which offer nutritional benefits as well as inventive menu applications.
Wendy's is further enhancing the flavor and tenderness of its chicken by partnering with its suppliers to use 20 percent smaller birds—far surpassing the standards of other restaurant brands.
Here are some flavorful, versatile, and healthful cooking oils that may be new to you.
Starbucks announced a commitment to serve only poultry raised without the routine use of medically important antibiotics in U.S.
The 50-plus demographic is a powerful group whose choices can have a big impact on a brand’s bottom line.
Nic’s Organic Fast Food, the nation’s 1st QAI certified organic drive-thru chain, announces the opening of its first store at 2101 Plum Grove Road in Rolling Meadows, Illinois, in early 2017.
Operators make a healthier choice with their cooking and frying oils.
Amid consumer skepticism, limited-service restaurants can attract higher-income diners with non-GMO options.
Alexis Schulze, co-founder and chief visionary officer of Nékter Juice Bar, a modern restaurant and lifestyle brand offering guests an array of freshly made, nutrient-rich and affordable juices, sm