Anita Jones-Mueller

President and Founder,
Healthy Dining

Anita founded Healthy Dining with a desire to contribute to a healthier America by “bringing together the culinary brilliance of the restaurant industry with America’s growing quest for great-tasting, healthier cuisine.” She is a nationally recognized authority and an inspiring leader who brings to market innovative nutrition-related strategies and solutions to help restaurants prosper while educating and empowering Americans to enjoy healthier cuisine. Anita earned a Master’s Degree in Public Health from San Diego State University.

Understanding menu labeling requirements
Make sure your restaurant is ready for the legislation’s Dec. 1 deadline
California Pizza Kitchen CEO discusses ‘next chapter’ 1
G.J. Hart provides an update on the brand’s evolution and focus on healthful food
What restaurants need to know about new menu labeling legislation
FDA releases easier-to-understand version of guidelines
Rubio's co-founder talks healthful menu strategy
Ralph Rubio says the new menu includes include grilled seafood and other better-for-you options
Opinion: Why menu labeling is good for business 1
Restaurants that embrace menu labeling will succeed and prosper, says Healthy Dining's Anita Jones-Mueller
Zoës Kitchen
Zoës Kitchen wins diners with healthful fare  1
The chain's vice president of marketing discusses its Mediterranean positioning
Responding to consumer concerns about additives 
Restaurant guests increasingly aware of artificial preservatives, colorings, flavorings in food
Moving into healthful positioning  1
Boston Market CEO George Michel on the chain's wellness efforts
Quinoa salad from Zoes Kitchen
How restaurants can capitalize on the Mediterranean diet 
Style of eating continues to draw attention of health-conscious consumers
Health experts offer advice to restaurants 
Three public health leaders help clear up the noise around healthy dining
Foodservice leaders, experts weigh in on nutrition 
Insights from Season 52’s Cliff Pleau, Silver Diner’s Ype Von Hengst, and menu expert Nancy Kruse
4 steps to an FDA-approved gluten-free menu
How restaurants can meet the deadline for the FDA’s new regulation
Restaurants see success with 'Meatless Monday'
Encouraging customers to give up meat for a day can be beneficial to business
Building the 'fine fast' segment
Fresh to Order’s Jesse Gideon discusses how the brand is forging its own category
Growing a health-focused restaurant concept
MAD Greens CEO discusses the changing marketing landscape for healthful brands
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Blogs & Commentary
Apr 29, 2015

Casual dining chains on the rebound

Visits to casual dining restaurants were flat over the past year, according to the NPD Group. That's a big improvement....More
Apr 28, 2015

Fast-casual pizza is no threat to traditional chains

Fast casual pizza chains won't likely take much business from traditional chains, because they have different customers....More

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