In 2014, Food News Media, publisher of FSR and QSR magazines, posed a simple question to the industry: Can chain restaurant food be healthy? The response that flooded in from operators, chefs, and industry experts was, overwhelmingly, yes.
David Sher, Director of Food and Beverage at Fairmont Chicago, Millennium Park, 200 North Columbus Drive, announces today that the hotel has opened a fully-dedicated on-site kosher kitchen.
ESquared Hospitality, whose concepts include BLT restaurants, Casa Nonna, The Wayfarer, Horchata, and others, announced a partnership with Chef Chloe Coscarelli to launch By Chloe, a fast-casual vegan concept.
Gluten-free customers craving a cold beer on game day increasingly have more options.
I’m a firm believer that every restaurant should have a strong non-alcoholic beverage program. There are a multitude of reasons why somebody might not be able to enjoy a cocktail or wine, and why should that guest have to suffer?
The National Restaurant Association announced the renewal and expansion of its partnership with Healthy Dining, a California-based company that has been at the forefront of restaurant nutrition for more than twenty years.
One of the most prominent industry buzzwords over the last decade, healthy appears in various forms on today's menus, as consumers reach beyond the basic term to also consider low-fat, natural, and organic dishes on menus.
Compass Group North America, a foodservice management and support services company, unveiled a mobile dining application that allows customers to explore menu options that are both great tasting and good for them.
Full-service chains are expanding healthy menus and promoting active lifestyles.
The National Restaurant Association announced the Beef Checkoff Program as a sponsor of the Association’s Kids LiveWell program, a voluntary industry-wide initiative designed to help make the healthful choice the easy choice when dining out with children.