He looks more like a tenured professor than a zealous consumer advocate. He is soft spoken with round wire glasses and a navy sports coat, a warm smile and gray curly hair. He is Michael Jacobson, executive director and co-founder of the Center for Science in the Public Interest (CSPI), and at first glance it […]
Quick-service operators have a tough task promoting themselves in a market where consumers are increasingly concerned with keeping to a balanced diet. This year began with new healthy eating–based marketing campaigns—a renewed interest in a trend that had taken a backseat to promoting price and value for a while. While healthy eating is far from […]
Food safety is always a prime consideration when it comes to protecting foodservice patrons and staff. However, putting an effective sanitation program in place requires more than simply washing the dishes and mopping the floor. Implementing a thorough food safety program must start with a clear understanding of the risk factors and the level of […]
One of my earlier columns for QSR was about childhood obesity. I talked about what’s encouraged it and I proposed some solutions. I received a lot of responses. One in particular stopped me flat in my cowboy boots. Michael Jacobson, executive director of the Center for Science in the Public Interest, had a lot to […]
The Eat’n Park Hospitality Group launched LifeSmiles, a program that will invest in children’s health and wellness initiatives in the communities the company serves. As part of the effort, the foodservice leader plans to invest $1 million and 20,000 volunteer hours to health and wellness initiatives over the next five years. According to Brooks Broadhurst, […]
A recent Cintas Corporation survey conducted by telephone by Harris Interactive among more than 1,000 U.S.adults ages 18 and older revealed that dirty dishes, unpleasant odor, and dirty restrooms are the top reasons consumers would never return to a restaurant. In fact, all three perceptions of cleanliness rated higher than poor service when choosing whether […]
While the old adage says there’s nothing new under the sun, the new decade brings fresh takes on traditional menu items while ethnic, vegan, and local ingredients make farther inroads into the quick-serve culinary scene. In the fourth annual QSR Chef Survey, the industry’s top kitchen professionals explain what frugal fatigue means for your concept’s menu and […]
The salad bar–buffet concept is ripe for innovation. That’s the word from the experts who’ve seen the salad bar–buffet evolve from an idea that “was once considered to be something that took away from a restaurant’s cachet to one that has tremendous opportunity,” says Samuel Borgese, president and CEO of CB Holding Corp., the parent […]
Judges for the Food & Beverage Innovation Awards at the 2011 National Restaurant Association Restaurant, Hotel-Motel Show have defined what they’re seeking in nominees. Brad Nelson, vice president and corporate chef of Marriott International, is interested in seeing innovative products that offer advancements in nutrition profiles, sensible packaging for to-go items and room service, and […]
When Matt Mitchell was four years old, his parents took him out one night to McDonald’s for a hamburger. But when he bit into it, he tasted cheese. For most people, getting the wrong order is, at worst, a nuisance. But as far as restaurant patrons go, Mitchell isn’t most people. Not long after taking […]
The National Restaurant Association is seeking innovative food and beverage products that have a significant impact on the industry, and will recognize the “best in class” at its annual trade show this May. An independent panel of expert judges will select the recipients of the first Food & Beverage Product Innovations Awards, to be showcased at […]
HM Electronics Inc. (HME), a technology provider for the restaurant industry, recently earned a “Gold Level Award” from the American Heart Association saluting the importance the company places on providing a healthy workplace, and for its efforts in encouraging regular physical activity and good nutrition among its employees. “HME places a lot of emphasis on […]
Muscle Maker Grill, a chain of casual eateries that serves freshly prepared meals with your health in mind, announces it is expanding its reach to the West by securing a multi-unit franchise deal to develop five Muscle Maker Grill restaurants in the East Bay area of California. This new agreement marks the chain’s first franchise […]
NSF International, a global public health and safety organization, appointed Alex Zhang general manager of NSF’s joint venture in China, NSF Shanghai Co. Ltd. NSF Shanghai works with companies that manufacture food equipment, nutritional supplements, and products that come into contact with drinking water by providing testing, auditing, product certification, and independent system registration. These […]
Last month’s recommendations from the Dietary Guidelines Advisory Committee (DGAC) confirmed what Mintel’s research and consumers have already been suggesting: restaurants need healthier menus. Many restaurants have already listened. Between Q2 2009 and Q2 2010 menu items labeled as “healthy” grew 65 percent, according to Mintel Menu Insights. The DGAC recommendations also include specific instructions […]
Some people may consider the term healthful dessert as a bit of an oxymoron. Desserts are typically recognized as being indulgent—rich and flavorful—and not necessarily a part of the dining experience that would be considered good for you. But perception is not always reality, and it’s not necessarily difficult for quick-service restaurants to feature desserts […]
More than 500 chefs marched together to 1600 Pennsylvania Avenue on Friday to attend Michelle Obama’s "Chefs Move to Schools" kickoff event on the South Lawn of the White House. Chefs were hand-selected from several culinary organizations and represent chefs from across the country committed to using their skills and knowledge to help end childhood […]
The National Restaurant Association praised First Lady Michelle Obama's "Chefs Move to Schools" initiative aimed at encouraging chefs to "adopt" local schools in the campaign to eliminate childhood obesity. "We commend the White House and First Lady Michelle Obama for engaging America's chefs in this important effort, and we are pleased to have played a […]
In May, the American Culinary Federation (ACF), the largest professional chefs organization in the U.S., was asked to play an integral part in Michelle Obama’s latest Let’s Move! campaign initiative, the Chefs Move to Schools program, which will be run through the U.S. Department of Agriculture and led by Sam Kass, White House assistant chef […]
National Restaurant Association president and CEO Dawn Sweeney issued the following statement about the White House’s Childhood Obesity Task Force action plan: “We support the First Lady’s efforts to reduce childhood obesity over the next generation. We are pleased to have worked with the Task Force on ways our industry and its leaders can help […]
U.S. sales of organic products continued to grow during 2009 despite the distressed state of the economy, according to the Organic Trade Association (OTA). The findings are part of the organization's newly released 2010 Organic Industry Survey. Organic product sales in 2009 grew by 5.3 percent overall, to reach $26.6 billion. Of that figure, $24.8 […]
The new health care reform passed into law by Congress last Sunday sets a national standard for nutrition labeling on restaurant menus. The reform will affect all quick-service restaurants with 20 or more locations, regardless of ownership. Franchisees who own only a few locations will still be affected if the total number of brand stores […]
In December, the National Restaurant Association (NRA) released its What’s Hot in 2010 survey in conjunction with the American Culinary Federation (ACF), naming locally grown produce, locally sourced meats and seafood, and sustainability as the top trends to watch for this year. The report underscored the fact that restaurant consumers are becoming more interested in […]
The salad bar–buffet concept is ripe for innovation. That’s the word from the experts who’ve seen the salad bar–buffet evolve from an idea that “was once considered to be something that took away from a restaurant’s cachet to one that has tremendous opportunity,” says Samuel Borgese, president and CEO of CB Holding Corp., the parent […]
Campbell Soup Company announced that its North America Foodservice division expanded its line of beverages that meets the Alliance for a Healthier Generation's nutritional requirements for products served in schools with the addition of V8 V-Fusion in 8-ounce cans. Campbell's school beverage portfolio now includes six juices that meet the American Heart Association's criteria for […]
Trend experts at Mintel released their 2010 global consumer packaged goods (CPG) predictions, saying next year's new products will recreate the familiar. "Post-recession, we don't expect manufacturers to reinvent the wheel. Instead, we predict 2010's new products will give shoppers something familiar paired with something new to better satisfy their needs," says Lynn Dornblaser, Mintel's […]
Healthy eating is on the minds of many moms, but it’s their eating habits and nutritional knowledge that have the most bearing on what their children eat, according to the NPD Group, a market research company. Recent NPD food industry market research finds that in households with kids, when the adult female has a good […]
A group of public health advocates issued the following letter to congressional leaders, advocating a stronger, more proactive U.S. Food and Drug Administration (FDA). This letter to the leaders of the U.S. Senate Committee on Health, Education, Labor & Pensions and the U.S. House of Representatives Committee on Energy & Commerce requests that members reinforce […]
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