With the “plant-based” movement picking up steam, restaurant operators looking to set their menus apart or create meatless (or nearly) signatures are wondering: What’s the next brussels sprout? What are some techniques for tofu? And can anything topple the reign of quinoa?
Check out the whole article here: GRAINS, BEANS, FRUITS & VEGETABLES: WHAT’S TRENDING NOW
It is a common belief amongst restaurateurs that low-calorie menu options are necessary to accommodate health-conscious guests, but emerging research may suggest otherwise. A recent study by The NPD Group found that many consumers are not interested in light options and are eating “healthy” simply by ordering less. Many Americans regard dining out as a treat, and do not want to be restricted to light meals. Instead, they are practicing moderation by ordering smaller portions, skipping dessert, and passing on alcoholic beverages.
Read more: Healthy Restaurant Dining: The Consumer Perspective
Organic food is the highest growth sector of the grocery market today, climbing 9.5% to reach $31.5B in 20121. No longer confined to the walls of Whole Foods, organic products (food and otherwise) are cropping up in aisles from your local corner bodega to mass-market giants like Wal-Mart. More and more, the organic option has become synonymous with the better and healthier choice. But the truth is rarely that simple. So here are some top facts that unveil what that price premium really gets you.
Read on: Organic vs. Non: What’s the Difference?
Healthy food has a bad reputation for being not delicious yet somewhat expensive. It’s quite a shame, really, because with the right mix of ingredients and flavors restaurants can have a healthy and mouth-watering menu. Read more about delivering a delicious healthy menu at your restaurant
LYFE Kitchen – Art’s Unfried Chicken
With all the news coverage, government legislation, nutrition watch-dogging and often-conflicting scientific reports, many consumers are confused about what’s healthy—feeling guilty and exhausted by efforts to find a healthy way of life. And many people equate healthy eating with more expense and less flavor. It seems like we’re losing all the fun.
Fortunately, amid the recent rush to add healthier options to menus, some operators have found a way to keep the pleasure principles intact: read more on restaurants with delicious healthy menu options
Agave nectar has become one of the hot ingredients that chefs are using when developing healthier recipes.
Agave nectar was a prized by the Aztecs as a gift from the gods. Read more on cooking with agave nectar in restaurants.
Although it’s hard to dispute the statement that “fast food is bad food,” we all give in to the need for grabbing a quick bite to eat. Fortunately, many in the fast-food industry have responded to demands for healthier fare, and some restaurants are making it easier to alter existing menu choices.
Read more at Synergy Restaurant Consultants