This is a special message from Barilla. Now that more consumers are seeking healthful options, an increasing number of menus are sporting whole grain foods. It is no longer a surprise to find whole grain spaghetti with fresh vegetables in a casual restaurant or a college dining hall or whole grain macaroni and cheese in a school lunchroom.

This is a special message from ConAgra Mills.

For restaurants, lunch is the most important day part, accounting for $112 billion in sales with expectations to increase two percent in 2011(1). It’s a world of possibilities and a palate for new applications as restaurants compete to maintain or increase their share of this critical day part. As more consumers look for healthier options, operators need more nutritious choices that meet customer expectations for core menu taste, texture and appearance.

This is a special message from Barilla.

Guests may not know what to expect from a Nepalese-Indian-Chinese restaurant, but the biggest surprise on Yak & Yeti’s menu could be the Asian riff on an old favorite, listed right there with the Shaoxing Steak & Shrimp and the Duck with Anandapur Glaze.

“It’s pasta,” says Mark Batdorf, executive chef of the Disney World hotspot. “We just call it noodles.”