Sodium reduction: What restaurants can do

The attention given to regulation of sodium levels in restaurants’ menu items is escalating. This month, two major steps were undertaken by health professionals and health organizations to place emphasis back on sodium reduction in foods.

Pleasing Young Guests with Great-Tasting Healthful Fare

Healthy Dining's CEO, Anita Jones-Mueller, speaks with Ype Von Hengst, Executive Chef & Partner of Silver Diner about how our kids deserve the best and that includes high quality healthful foods that taste good.

Dan Barash, Executive Chef Moe’s Southwest Grill

Dan Barash, Executive Chef of Moe's Southwest Grill, tells us how his creative ways of incorporating fresh produce into dishes have earned him praise from the United Fresh Produce Association.

Paul Antico, Founder of

Part II of our interview with Paul Antico. Find out how your restaurant can reap the benefits of becoming "allergy friendly."

Paul Antico, Founder of

This former mutual fund manager and father of five, likes to dine out but needs allergen info. Read Paul's calculation of the financial power and profit of this growing market segment.

Lowell Petrie, Senior Vice President & Chief Marketing Officer, Real Mex Restaurants

Lowell Petrie, Senior VP and Chief Marketing Officer of Real Mex Restaurants tells us how his restaurants are developing strategies to reduce calories, fat and sodium.

Thomas John, Executive Chef, Au Bon Pain

Thomas John, Executive Chef at Au Bon Pain, discusses how staying on the nutritional forefront builds customer loyalty and continues to improve the bottom line.

John Miksa, Author of The Robot Syndrome

John Miksa, author of The Robot Syndrome, shares his miraculous story of how personal motivation, exercise and nutrition contributed to his recovery in the face of a devastating prognosis.  Read more

Charlie Cocotas, President and COO, UFood Grill

For Charlie Cocotas, President and COO of UFood Grill, it didn't take much to entice him out of retirement to help grow UFood Grill.  Find out why "delicious meets nutritious" is just the vision he was looking for.  Read more

Industry Executives Share Plans for Healthier Eating in 2011

Restaurants across the nation, from fast to fine dining, are rising to the challenge of creating great tasting, healthier cuisine that customers crave.  Find out what several industry executives have planned to help themselves and their customers eat healthier in 2011.  Read more

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