Researchers have found a sodium alternative that might be worth one’s salt.
Today's consumers not only expect good food, attentive service, and value for the dollar when they dine out, but also are more likely to choose restaurants that treat employees well and support the community, according to a recent study by the Culinary Visions Panel.
Food News Media, publisher of QSR and FSR magazines, has announced the winners of the inaugural HALO Awards, which honor restaurant chains that have made meaningful contributions to a healthy, active lifestyle for consumers.
Three years ago, when health-centric quick serve LYFE Kitchen opened in Palo Alto, California, the restaurant placed an experiment on its menu: infused water.
At New York City’s The LCL: Bar & Kitchen, customers are sipping their vegetables in a martini glass.
About a year ago, a team from Maggiano's Little Italy sat down with focus groups in Atlanta and Chicago and asked them a simple question: What do you think about when you think of healthy Italian food?
Consumers say that many chains are missing the mark when offering healthy options on their menus, as revealed in a recent white paper using data from Technomic's Consumer Brand Metrics program.
New Mintel research finds that more often than not, diners eat with their eyes, not their stomachs, as about 38 percent of adults agree that if a healthy menu item sounds tasty in the menu description, they are more likely to order it.
Coco’s Bakery Restaurants, Inc., a family dining restaurant with more than 100 locations on the West Coast, announced the brand has completed the redesign and rollout of its new Core Menu, which has a host of fresh new ingredients and never-frozen steaks.
With foodservice spending leaping back to pre-recession levels combined with industry consultants’ predictions of a dramatic increase in family dining visits this year, Boston’s Restaurant & Sports Bar is announc