Archive for healthydining SmartBlogs

 

Sodium reduction is a hot topic in the foodservice industry as manufacturers and restaurateurs look for ways to cut sodium without sacrificing flavor or shelf-life. SmartBrief spoke with Anita Jones-Mueller, president and chief executive officer of Healthy Dining about the company’s latest research on sodium reduction and how restaurants can make menus healthier while keeping customers satisfied.[…] Continue Reading »

The Food and Drug Administration released proposed regulations for menu labeling in 2011, and final rules are anticipated later this year, Dan Roehl, NRA’s vice president of government relations, said during a menu labeling panel at the NRA show Saturday. Roehl and his fellow panelists — Healthy Dining Culinary Dietician Rachel Rothman and Darden Health & Wellness Director Cheryl Dolven — shared tips and best practices for restaurant operators who will need to add nutrition information to their menus.[…] Continue Reading »

As the healthy dining trend continues to gain steam, restaurants are not only competing with each other for consumers’ dining dollars, they also need to consider the growing amount of health-conscious eaters who choose to prepare food at home in order to have control over ingredients and portion size.

Offering a healthy menu with customizable options can help restaurants win these customers back and attract new ones.[…] Continue Reading »

Healthy Dining works to inspire chefs to create healthier options for consumers and help diners find meals that fit into a healthy lifestyle. Last fall, the initiative‚Äôs dining and nutrition guide, HealthyDiningFinder.com, launched a mobile site featuring 4,000 menu items served at more than 60,000 participating restaurants to make it even easier for consumers to find healthy options on the go.[…] Continue Reading »

The task of improving the nutrition of a restaurant’s offerings overall might seem daunting, but eateries that don’t make an effort are missing out on a major opportunity to attract increasingly more diners who want healthy choices. At a session during the National Restaurant Association Show titled “Nutrition trends: How can your restaurant capitalize?” three panelists spoke about how restaurants of any size can implement health-focused changes that resonate with consumers.[…] Continue Reading »