Why the Plant-Based Protein Space is Ripe for Innovation
Restaurants are choosing a range of tactics to capture vegan, vegetarian, and omnivore diners.
Health & Wellness
Understanding the Modern Vegetarian Customer
Plant-based diners comprise a small part of the population, but their dietary habits shed light on much broader trends.
Luna Grill Adds Modern Greek Salad to Its Menu
May is National Mediterranean Diet Month and as part of its ongoing commitment to help guests "Eat Real, Fuel Good" by following this eating style, Luna Grill is rolling out its new Modern Greek Salad
CoreLife Walks the Walk with Healthy Eating
The brand had a record 20,000 participants for its first 2019 CoreLife Challenge.
Podcast: Building a Juice Bar Brand from Scratch
Nekter Juice Bar cofounder and CEO Steve Schulze offers a look at the company's growth and explains how a fresh product and franchise model have helped it expand across the U.S.
McDonald's Making Progress on Healthier Happy Meals
McDonald’s and national nonprofit, the Alliance for a Healthier Generation (Healthier Generation), announced Tuesday findings from a five-year progress report on McDonald's progress toward its 2013 gl
FDA Menu Labeling Rules: What it Means for Quick-Serves
The goal is to provide consumers with nutrition information.
The QSR-CIA Plant-Forward Fast Casual Watch List
As the plant-forward food movement flourishes, these are the fast-casual concepts taking it mainstream.
Bolay is on a Mission to Fuel Guests
The biggest challenge the brand has hit is having time to educate each customer.
Everbowl Stays Committed to Health and Flavor
“We don’t see any slowdown of the functional superfood trend," the brand says.