Alice Bast, President, National Foundation for Celiac Awareness

After speaking for just a few minutes with Alice Bast, Founder of the National Foundation for Celiac Awareness (NFCA), it’s easy to appreciate her passion for motivating restaurants to offer gluten-free menu choices. Alice and her team at NFCA want to help restaurants offering gluten-free choices enjoy a strong competitive advantage by attracting this loyal market segment. 


Dr. Cindy Goody, Director of Nutrition for McDonald's USA

Think McDonald's is just about burgers and fries?  Think again!  Dr. Cindy Goody, Director of Nutrition for the world-wide restaurant, shares McDonald's nutritional philosophy of balance, variety and moderation - the key to an ever-evolving menu that customers just can't get enough of.  Read more


Julie Weeks, VP of Communications, El Pollo Loco

Celebrating 30 years this year, El Pollo Loco has defined its brand as a distinctively fresh, convenient and healthful option away from home. How does El Pollo Loco continue to define and grow its brand amidst ever-growing competition.


Bob Giamo, President, Silver Diner

Bob Giamo, President of the 17-unit Silver Diner, shares his vision for how restaurants can make a difference in the lives of our future generations... while growing a healthy business.  Read more


First Lady, Michelle Obama

During a speech Monday to the board of the National Restaurant Association, First Lady, Michelle Obama appealed to restaurateurs' creativity to ensure healthier options for kids at restaurants.

“What I do know is that in the restaurant industry, creativity is your life blood,” Mrs. Obama said, adding, “It’s what sets you apart from the competition, and it keeps customers coming back for more."  Read more


Dawn Sweeney, President and CEO, National Restaurant Association

Heading up one of the largest trade associations in the United States is no easy job; but it's just another day at the office for President and CEO of the National Restaurant Association (NRA), Dawn Sweeney.  Find out how NRA's Food and Healthy Living Initiative is helping restaurants.  Read more


Cliff Pleau, Executive Chef, Seasons 52

Cliff Pleau, executive chef of Darden's Seasons 52, a growing upscale fresh grill and wine bar, describes his culinary secrets for creating cuisine that tantalizes taste buds and celebrates eating well... all at less than 475 calories per menu item.  Read more


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