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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.

Ralph Rubio Describes His Fast Casual’s Healthy Evolution Ralph Rubio, CEO of 190-unit Rubio’s Coastal Grill, talks to Anita Jones-Mueller about Rubio’s health focused evolution. “We are very calorie focused. We are proud of the calories we offer,” Rubio said. “Our transaction growth is higher than ever, and we have grown dramatically, so we know our strategy is working.”
Final Menu Labeling Rules from the FDA - What Restaurants Need to Know The FDA released the very lengthy Federal Register outlining the menu labeling rules and regulations requiring restaurants to post calories on menus and menu boards and provide nutrition information for 11 nutrients for all standard menu items.
Preparing Your Restaurant for Federal Menu Labeling
This week marks the long-awaited announcement from the FDA of the federally mandated menu labeling regulations first proposed during the Patient Protection and Affordable Care Act in 2010. Now is the time to prepare your restaurant for the newly finalized rules.
First-Ever HALO Awards Ceremony Reveals Huge Dose of Healthy Inspiration Forward thinking restaurant chains honored at inaugural HALO (Healthy Active Lifestyle) Awards ceremony. Nine restaurant brands were honored for making exceptional strides in health and nutrition.
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. 
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