Chefs are building entrees with smaller amounts of meat, moving vegetables and grains to the center of the plate.
Here's how operators are motivating customers to get on board with better-for-you foods.
Dietitians are making a healthy impact on the culinary side.
Innovative recipes are refreshing a lunchtime favorite.
How to excite diners about the new face of food as medicine.
Jazzed-up waters and other low-sugar beverages keep boosting revenue streams. Here’s how three noncommercial operators are keeping up with those rising expectations.
Make salads feel more seasonal with cold-weather veggies. While salad bars can be the heart of promoting a plant-forward mission, they come with a responsibility.
Just when everyone finally figured out how to pronounce acai, a new superfood may be hitting the scene. Mercifully, it goes by an easier-to-say name: sea vegetables.
These six operators are putting plants first on the morning menu. While many chefs have responded by ...