While having a baby is the ultimate high, the ultimate low for many new moms is the "Terrible Ten." On average, women gain 25 - 35 lbs. during pregnancy but never lose 10 of those pounds. To make matters worse, they can expect to pack on an additional 10 lbs. for each child born thereafter. Much of that weight is gained because of a change in diet dictated by cravings for high fat, high calorie snacks, which makes shedding the pounds particularly difficult. To reverse the tide, one…
As the Director of Marketing for Cafe Metro in NYC, I was thrilled when noted nutritionist Martha McKittrick wanted to do a feature on our new 100 Under 500 Menu that features a menu of full meal options under 500 calories combined. Not a lot of places have embraced this mind set so I thought I would share it here. You can see see articles and great advise on her great website …
Back to school time is here, and for a few thousand college freshmen the dreaded Freshman 15 is looming. I remember college when a burrito with salsa qualified as a good wholesome meal with a serving of vegetables, and in the on campus dining halls the meal choices were typically covered in cheese or deep fried. But the new generation of college students are a much more concerned with their health and wellness.
This is the most common drink for kids at restaurants. Chef Marcus Guiliano tells you how to get a healthier version of this drink.
Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions including 28 years of…
Hi all, a busy week at the office, so I took some blog material from the FoodCALC consumer blog Dining by Numbers, I hope you like it:
As someone who works in the restaurant industry, I know that a big complaint among restaurant operators when I ask them about providing calorie information to their customers is simple: cost. You see, the traditional method that…
As a foodservice servicer I sometimes struggle to find my (my company’s) place in the consumer world. In dining the consumer is always the most important piece of the puzzle, everyone works together to help make sure they are satisfied. So how do you keep these customers in the loop when they are not necessarily your customers?
Here at FoodCALC we do business with restaurants, eventually what we do trickles down to consumers, we don’t sell to them or promote to them, but we do get a… Continue
Don't Bake or Cook with Olive Oil
I don't care what the Food Network Chefs do or say, don't to cook or bake with olive oil. It is downright stupid to heat olive oil. Olive oil is extremely healthy and should be stored and consumed with great care. Buy the good stuff and keep it in a cool and dark place and keep it airtight. And don't bother with anything other types of olive oil beside Extra Virgin Cold Pressed. The other olive oils are not worth consuming, all the goods are in the first… Continue
I can’t stop thinking about the comments that I received after a blog I wrote a few months ago about how menu labeling was not having the desired effect on some restaurants in low income areas. A lot of you brought up some really good points about consumer responsibility and education, but I was really intrigued by the comments that I got about lack of cooking skills and less in-home food preparation.… Continue
Roger Ebert, one of the country’s most recognized movie reviewers just wrote a column about not having the ability to eat or drink anymore. I was polarized – a deer in headlights, frozen in time thinking what life is like having the ability to enjoy food and beverage and if I lost that gift.
Tonight I am serving this young couple when the guy finishes ahead of her and ask me to pack the leftovers for him. She hasn't yet finished but he doesn't seem to care so I pack up his leftovers. Normally I let them pack it but it was slow so what the heck. He had an air about him that I didn't like at all. He was just full of himself.
Well she is still eating when he sees me and ask , can I see a dessert menu? You know if that is one thing that bugs me is when someone will not wait… Continue
Added by Steve Nicolle on January 8, 2010 at 12:00am —
Seizing market opportunities is something that all smart business people do to keep ahead of the game and stay competitive. When summer rolls around you roll out your new line of fruity iced cocktails, during the holiday season it’s all about corporate banquets and holiday parties. So what is on diners’ minds in the New Year? NEW YEARS RESOLUTIONS!
Some interesting resolution facts:
• In 2010, about 45% of U.S. adults will make resolutions for the new year.
This is pretty straight forward you will receive a FREE Elevation Burger (i.e. double burger), or your choice of a different burger of equal or lesser value, upon redemption of the coupon - (coupon link -http://www.wtop.com/splash/ElevationBurger.html.) No purchase is required, one coupon per person.
A rise in the number of dieting diners has lead many restaurants to provide them with healthier options. And why wouldn’t they? In an industry where 3 in 4* adults are trying to eat healthier when eating out, and about 60%** of diners reporting that healthfulness affects where they dine, the “healthy menu option” is almost a crucial move depending on your target market. But how do you really put yourself out there and let these calorie counters know the good stuff you have to offer? Try the… Continue
The turnout to hear Michael Pollan, author of Omnivore’s Dilemma-An Eater’s Manifesto, at the Enoch Pratt just last month was over 900 people. That is telling you that we are becoming enlightened to what food has done to us. Food allergies abound, obesity and diabetes are almost at plague levels and eating processed foods, fast food is killing us.
A friend of mine and I were having dinner last night in a Vietnamese restaurant in Boston when he inadvertently told me exactly why restaurants are going to survive this recession...at least those that are doing a good job and offer value to the customer.
"Restaurants," he declared, "are my kitchen."
Brilliant - and so true!
Several generations have now been raised in this country that do not know about cooking. However, many of them are dedicated "foodies" -… Continue
Okay, it’s that time of year…again. And I’m sitting here in front of my keyboard thinking…again. I can’t begin to count the number of times I have pledged to loose weight as my New Years Resolution. For those of you that may not know me well, I have been called “portly” on more then one occasion! My intentions are good, it’s the delivery where I need the help…the trouble is - I love food!!!
I have been a chef for over 35 years…I love working with food, I love the smells and aroma’s… Continue
The old year is winding down and here in the northeast, it's really cold and blustery - the wind is howling down my chimney as I write. Will Santa bring us a better New Year and an end to the drumbeat of bad news, commentators who can't stop commenting on it, and grumpy detractors who want to connect the President-Elect to the very belligerent and possibly criminal Illinois governor.
What lies ahead is up to us! I began a column on my website early this year called "Value Vault,"… Continue
Added by susan holaday on December 22, 2008 at 12:31pm —
The voluntary program, which provides a growing selection of healthful children’s menu choices in every state, now counts more than 145 restaurant brands as participants, including new national companies Cosi, Jamba Juice and Rainforest Café, as well as Ovation Brands’ Country Buffet, HomeTown Buffet and Old Country Buffet, among other regional chains and independent restaurants.
This store will be the first of four to be operated by Starbucks across Disney properties in the United States and will serve as a destination for guests looking to relax and recharge as part of their visit.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
While working with kids who have trouble speaking, Ajit Narayanan sketched out a way to think about language in pictures, to relate words and concepts in "maps." The idea now powers an app that helps nonverbal people communicate, and the big idea behind it, a language concept called FreeSpeech, has exciting potential.
Perhaps you’ve punched out a paper doll or folded an origami swan? TED Fellow Manu Prakash and his team have created a microscope made of paper that's just as easy to fold and use. A sparkling demo that shows how this invention could revolutionize healthcare in developing countries … and turn almost anything into a fun, hands-on science experiment.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.