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Executive, marketing, and culinary insights from top professionals in the industry... and beyond

Never before has nutrition been in the forefront of the foodservice industry as it is now. Restaurant Nutrition News & Insights’ interviews give you unparalleled perspectives of how industry leaders are rising to meet today’s nutrition-related challenges and capitalizing on the growing nutrition and wellness trends.

8 Healthful Tips for Re-Engineering Your Kids’ Menu Get input from parents and children to design kids’ meals that are nutritious, satisfying and tasty. The payoff: options that appeal to children are good for your sales.
Mediterranean Diet Fuels Growth for Zoës Kitchen Healthy Dining Interview with Rachel Phillips-Luther, VP of Marketing for Zoës Kitchen

May is Celiac Awareness Month For the month of May, the National Foundation for Celiac Awareness’ (NFCA’s) GREAT (Gluten Free Education and Awareness Training) Kitchens is offering 50% off of their gluten-free training for foodservice professionals who want to make their restaurants “celiac-safe.”  
Interview with George Michel, CEO of Boston Market Warmly dubbed “The Big Chicken,” George Michel is no chicken when it comes to making bold moves for the future positioning of Boston Market. This CEO talks about what Boston Market is doing to offer guests wholesome foods that they can feel good about eating. 
Consumers Turn to Technology for Guidance on Healthy Dining Technology is impacting the restaurant industry and inspiring more consumers to turn to mobile devices for help maintaining a healthy diet.
5 Musts for Menu Labeling In the coming weeks, the FDA is expected to release the final rules and compliance date for the federal menu labeling regulations, requiring restaurants with 20 or more U.S. locations to provide more nutrition information for their guests. 
1,000 New Restaurants on Celebrating its nationwide seventh anniversary this March, has added hundreds of new dietitian-recommended menu choices from more than 1,000 new participating restaurant locations.
Health Experts Offer the Restaurant Industry Praise and Direction Public health leaders give advice on what the restaurant industry is “doing right” and how restaurants can most effectively contribute to public health.
Nutrition Trends Take Center Stage at MUFSO 2013 Restaurants looking to capitalize on some of the hottest nutrition-related trends found the right ingredients for success at MUFSO 2013. Nancy Kruse delivered her annual State of the Plate address at the 54th MUFSO conference in Dallas, emphasizing that almost all current trends “tie back to health.”
Chefs Find Plant-based Diets and Meatless Monday Are Good for Business Plant-based lifestyles are gaining in popularity and acceptance due to growing interest in health and nutrition, as well as interest in sustainability of the environment.
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