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Insights

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.


Interview with George Michel, CEO of Boston Market
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
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
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. This legislation will require all restaurants with 20 or more U.S. locations to 1) print calories on menus, 2) provide additional nutrition information upon request, and 3) print a recommended intake statement on menus.
Get in Shape for Spring with 1,000 New Restaurants on HealthyDiningFinder.com
Get in Shape for Spring with 1,000 New Restaurants on HealthyDiningFinder.com
Celebrating its nationwide seventh anniversary during National Nutrition Month, HealthyDiningFinder.com 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
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
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
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.
Interview with JESSE GIDEON, Corporate Chef and COO of Fresh to Order (f2o)
Interview with JESSE GIDEON, Corporate Chef and COO of Fresh to Order (f2o)
Jesse Gideon, Corporate Chef and COO of Fresh to Order (f2o) shares how a menu based on fresh, high quality ingredients helped Fresh to Order forge a new ‘fine fast’ restaurant category and grow a strong and loyal business.
Growing a Health-Focused Restaurant Concept
Growing a Health-Focused Restaurant Concept
Back in the late ‘90s and early 2000s, Marley Hodgson and Dan Long saw the need for tasty, fun and healthy food. In Colorado, they couldn’t find the fresh, quick salad bars that are in every deli in their home of New York City. So, they created Mad Greens.
Healthy Tips from Healthy Chefs
Healthy Tips from Healthy Chefs
In today’s nutrition-focused environment, many chefs are leading the way by applying their culinary artistry to the creation of healthful menu choices that guests crave. Here are tips from chefs who are passionate about health and flavor:
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