2016 Restaurant Buyer’s Guide
Whether operators are looking to stock up on the essentials, from footwear to tableware, or seeking out the next breakthrough technology, this bountiful collection brings together a variety of the ...
Health & Nutrition
Which Restaurants Care Most About Health?
Food News Media, the publisher of QSR and FSR magazines, award-winning business publications for the restaurant industry, is now accepting entries for the 2016 HALO Awards.
Daily Grill Expands Low-Calorie Menu Through Launched ‘Simply 600’ Selections
Daily Grill announced its new Simply 600 menu items at locations across Southern California, satisfying guests’ cravings for dishes packed with flavor, but not calories. The locally inspired menu f ...
World Vegetarian Day Not Just For Vegetarians
On this day, October 1, 2015, meatless-Monday advocates get to step out of the box and celebrate how far vegetable-forward cuisine has come with the celebration of World Vegetarian Day. ...
Alternatives Steal the Plate
Meatless Mondays began as a home-front initiative to conserve food during both world wars.
Irvine Releases Health Food Line Exclusively at Giant
Chef Robert Irvine and Giant Food of Landover, Maryland, announced today that the Irvine’s new company of nutritionally improved food products will initially be available exclusively at Giant’s 168 ...
2015 Menus of Change Annual Report Presents Mixed Picture
The 2015 Menus of Change Annual Report was released at the 3rd Annual Menus of Change Leadership Summit, held for the first time at the Hyde Park, New York, campus of The Culinary Instit ...
MENUS OF CHANGE: A Bowl in One
At Menus of Change, chefs, C-suite execs, nutritionists, and health policy experts alike preached a mission to imbue the foodservice industry with healthier menu options.
Menus Of Change General Sessions Available Via Webcast
For the third year, more than 350 executives, experts, and innovators in food, foodservice, health and wellness, nutrition, and environmental science will come together for the Menus of Change lead ...
Chaz Features Limited Supply of Locally Sourced Beef
Chef Charles d’Ablaing is now featuring premium-priced cuts of beef under an exclusive arrangement with rancher Tim Hatfield, owner and operator of High Summit Ranch.
