Content about Nature

April 30, 2012
Having Words With: Russell Jackson
Lafitte's chef talks about the California foie gras ban.
April 30, 2012
Operators learn lessons from food fallout
Heightened consumer scrutiny of food highlights importance of damage control
April 19, 2012
Starbucks to phase out cochineal extract
The transition is to be completed by the end of June
December 15, 2011
Krystal, Starbucks try augmented reality apps
Restaurant marketers may start experimenting more with augmented-reality
December 14, 2011
Saladworks to open in Singapore
Saladworks has made a franchise agreement to bring its brand to Singapore
November 17, 2011
Sodium reduction: What restaurants can do
Restaurants can use several techniques to reduce sodium
September 12, 2011
Stemming the tide
Although shrimp orders in restaurants continue to fall, prices might ease with the September harvest, and restaurateurs are looking for ways to entice customers back to the product.
September 6, 2011
New USDA numbers show values of food nutrition programs
Many American households were unable to consistently provide food for their families last year
July 29, 2011
Beverages get a new flavor frontier
Tales of the Cocktail seminars showcase culinary ways to make drinks
July 29, 2011
Green Eggs and Ham
A play on Dr. Seuss with pork belly and green hollandaise sauce.
July 8, 2011
Fed weighs nutrition standards for food marketed to kids
Federal guidelines would establish nutritional standards for food marketed to kids
May 12, 2011
Q&A: Charlie Cocotas of UFood Grill

Anita Jones-Mueller, M.P.H., president and founder of Healthy Dining, a nutrition-related marketing and consulting firm, interviews Charlie Cocotas, President and COO of UFood Grill. The 75-year-old came out of retirement to spread his passion for healthy dining.

The interview has been edited for length, and the full story can be seen at Healthy Dining’s Restaurant Nutrition News & Insights.

April 14, 2011
Q&A: Lowell Petrie of Real Mex Restaurants
Petrie talks about Real Mex’s efforts to reduce calories, fat and sodium on the menu
March 30, 2011
Whole Grain Pasta Points the Way to Healthier Dining
If there is one thing that foodservice operators know about selling better-for-you-foods, it’s that it takes more than numbers to move the health-minded customer.
December 7, 2010
Liquor-laced coffees spike interest
Caffeinated cocktails provide familiar flavors in new formulas
October 5, 2010
Which is driving the other, the health movement or the whole grains boom?
Restaurateurs offering better-for-you pastas might shrug and ask, Does it matter? It’s like asking who’s happier with those menu choices, the customer looking for health, taste and value, or the operator concerned about sales, profits and easy preparation?
September 19, 2010
Italian concept eyes shuttered 
ESPN Zone sites for expansion

At Carmine’s, size definitely matters, but quality is still king, according to Jeff Bank, president and chief executive of Alicart Restaurant Group, parent of the family-style Italian concept.


Carmine’s


September 9, 2010
Chefs weigh in on genetically modified salmon
Restaurateurs express concern as FDA considers approval for the fish
August 23, 2010
Weather forces wheat prices up
Chicago wheat futures surged to $7.85 per bushel on Aug. 5, up 83 percent from a low of $4.28 on June 6. Over the past month, drought across wheat regions of Russia, Ukraine and Europe, excessive rain in Canada, and locusts in Australia have helped send prices higher.
August 4, 2010
Chef Sean Brock on breeding pigs and celebrating Southern food
The James Beard Award-winning chef talks about his plans.
July 18, 2010
Make a rub and make pork profitable!
Finally, it's easy to menu distinctive pork dishes your patrons will love. HORMEL® ALWAYS TENDER® Oven Roasted Pork is the secret. Our three-minute video gives you ideas for some simple rubs that are simply amazing.
July 18, 2010
Saucy ideas to make pork craveable!
Now it's easy to create a memorable, signature pork dish when the pork is HORMEL® ALWAYS TENDER® Oven Roasted Pork. Our video will show you four sauces that can turn some heads and get customers coming back again and again.
July 13, 2010
Restaurants celebrate Bastille Day
U.S. chefs will cook up a storm of French-focused menus for Bastille Day.
July 12, 2010
Touring the Gulf: Curtis Brewer, manager of The Oar House in Pensacola, Fla.
Curtis Brewer, manager of The Oar House in Pensacola, Fla., talks about the oil spill's effect on oyster prices and how other businesses in the area are faring.
June 17, 2010
What sodium reduction recommendations mean for your restaurant
A recent report by the Institute of Medicine's outlines a long-term, collaborative solution to reducing sodium intake in America. Learn what implications. Learn what implications the report is likely to have on the restaurant industry.
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