All Blog Posts Tagged 'foodcalc' (26)


Non-Operator
My Dining Out Meal Plan Under 1,700 Calories

Who says that eating out can’t be low cal?  I say as long as you have the information available, you can make healthier decisions at any eatery.  Working the San Francisco Financial District (or as we locals call it the FiDi) I have a lot of dining options at my fingertips.  Here is an example full day of restaurant-purchased meals complete with calorie counts in my healthy eating range:

 

BREAKFAST: 

 …

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Added by Alyson Mar, RD on July 13, 2011 at 6:30pm — 1 Comment


Non-Operator
Guest Post: School meals and childhood obesity: is the connection as strong as we think?

Earlier this week during an in-office conversation about America’s obesity epidemic (these conversations happen a lot at FoodCALC) I was reminded of a Time Magazine article from a few years ago that really struck me.  I handed the article off to my colleague Lara Baldwin who also had some of my similar thoughts on the matter I thought I’d share them with you:

 

Childhood obesity is a hot topic these days, and it seems that…

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Added by Alyson Mar, RD on June 29, 2011 at 4:01pm — 2 Comments


Non-Operator
Putting Restaurant Nutrition Facts to the Test

Link to video:  http://www.myfoxal.com/category/195956/video-landing-page?autoStart=true&topVideoCatNo=default&clipId=5887033

 

A few years ago a local news station released an exposé on a few major chain restaurants revealing that the nutrition facts that they had been disclosing to the public about some of their healthier meal offerings…

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Added by Alyson Mar, RD on June 1, 2011 at 5:00pm — No Comments


Non-Operator
The Cost of Nutrition Analysis: Local Spotlight

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…

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Added by Alyson Mar, RD on March 24, 2011 at 7:54am — No Comments


Non-Operator
The Tides of Change

A little over a year ago I posted a blog about the lack of change in restaurant food ordering resulting from the New York City menu labeling law. Now, with the upcoming national menu labeling law it looks like diners are starting to have a change of heart.


A few months ago myself and FoodCALC’s Brand Coordinator, Lara Baldwin hit the streets to ask real diners what they thought about…
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Added by Alyson Mar, RD on December 1, 2010 at 4:37pm — No Comments


Non-Operator
Quality vs. Calories

This situation happens to me a lot and it is beginning to drive me crazy: I go into a restaurant (generally speaking, quick service) and ask “do you have nutrition information?”. Instead of “No” I get: “All of our ingredients are organic,” or “locally sourced,” or “made without animal products,” or something else equally as irrelevant. Don’t get me wrong, all of these things are GREAT, but they aren’t going to help me or anyone else with our weight goals.…

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Added by Alyson Mar, RD on November 17, 2010 at 4:42pm — No Comments


Non-Operator
Calorie Check: Pre-Dinner Freebies

We all know that guests love the pre-meal bread basket or chips and salsa, but today's guest post from FoodCALC's Dining by Numbers Blog, (previously the Dining Detective) gives us a little insight as to how many extra calories those freebies may be adding to our meals.…


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Added by Alyson Mar, RD on October 21, 2010 at 8:07am — No Comments


Non-Operator
Symbol Overload

Do you ever go to the grocery store and get lost in all the health symbols on packaging? It’s like looking at a map with no key. What the H does all of this mean? Once you learn one it seems like three more come out. Between the Hannaford Guiding Stars that are only seen on the East Coast, the Smart Choices program that had some major issues with its criteria,…

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Added by Alyson Mar, RD on October 6, 2010 at 7:30pm — No Comments


Non-Operator
Cutting Portions, Not Profits

In the world of American cuisine, size does matter. We are a big people obsessed with big food. And, while plentiful and delicious, this “healthy” American appetite is taking its toll on our waistlines and overall health. After all, more food = more calories = more body mass.


The trend of giant portion sizes also takes its toll on restaurant operations and costs. When you serve more food food costs obviously increase which can cause operators to order lower…
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Added by Alyson Mar, RD on September 8, 2010 at 7:30pm — 1 Comment


Non-Operator
Case Studies – How Real Businesses are Benefiting from Nutrition Facts

There have been a few studies that have looked at the affects of menu labeling/nutrition information disclosure in restaurants. Most of them, not surprisingly have had very modest results. But I have been reading about some restaurants that have seen some pretty impressive changes in sales and diner ordering habits. I thought I’d share some with you:


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Added by Alyson Mar, RD on August 25, 2010 at 7:00pm — 3 Comments


Non-Operator
Me and the Galloping Gourmet

Last week I had the pleasure of presenting with one of my all-time favorite celebrity chefs Graham Kerr at the ACF conference in Anaheim. This was my second time presenting with Graham, having met him previously through our mutual professional interests. Although I have heard his story before, it never fails to touch me every time. I won’t do the story…
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Added by Alyson Mar, RD on August 11, 2010 at 7:30pm — 1 Comment


Non-Operator
Let’s Have Fun!!!

If you have time please take a minute to watch this short video clip, it’s less than 2 minutes: http://www.youtube.com/watch?v=2lXh2n0aPyw.



Isn’t that great?!? This company was able to get 66% more people to take the stairs just by adding an element of fun. This got me thinking about our industry and how we may be able to use The Fun Theory to get… Continue

Added by Alyson Mar, RD on July 28, 2010 at 7:00pm — 1 Comment


Non-Operator
Why Provide Nutrition Information?

As most of us know menu labeling laws only affect larger chain restaurants, but I am getting a lot more clients who are smaller chains and even independents. In an industry that vigorously fought menu labeling, why now are so many operators starting to provide nutrition information voluntarily. I thought up and researched a few reasons, and now I’d like to share them with you:…



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Added by Alyson Mar, RD on July 14, 2010 at 7:00pm — 3 Comments


Non-Operator
What is Healthy?

What is healthy? It may seem like a silly and simple question, but can you put a number on it? What about a set of numbers? If so, do those numbers apply to me; a 5’3” female? What about to a 6’5” male athlete? When you think about it, healthy is a very subjective term.


When people go out to eat and look for “healthy” options what do they look for? There are so many nutrition messages circulating around stores, restaurants, and the media, it’s hard to tell which…
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Added by Alyson Mar, RD on June 30, 2010 at 6:30pm — No Comments


Non-Operator
Will the new Dietary Guidelines Affect Menus?

Every five years the US Department of Agriculture (USDA) releases a new and revised set of dietary guidelines for Americans. Basically what happens is that a group of nutrition and health experts get together to decide how Americans should be eating. Then the USDA publishes these guidelines to the public and evidently (based on obesity statistics) most of us ignore them.


Since the last set of guidelines was published in 2005, we’re due for an update this year,…
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Added by Alyson Mar, RD on June 16, 2010 at 7:00pm — 1 Comment


Non-Operator
Bring it On!

Anyone who knows me well knows that I am a fair weather dieter. I eat well when it’s convenient (i.e. in the FoodCALC offices). But there are certain situations that call for certain foods: chicken wings on football Sundays, Indian delivery the day after a long night out, fast food onroad trips; some things you just have to do.



No matter how healthy we should be, and how well…

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Added by Alyson Mar, RD on June 2, 2010 at 8:30pm — No Comments


Non-Operator
Cutting the Salt

First it was saturated fat, and then it was trans fat, the new culprit on the menu: SODIUM. And not without reason: In salt-sensitive people, elevated levels of sodium in the diet have been shown to raise blood pressure and increase the risk of heart disease and stroke. So it’s no surprise that health advocates like the Center for Science in the Public Interest (CSPI) have been lobbying for government control over the use of…

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Added by Alyson Mar, RD on May 19, 2010 at 7:00pm — No Comments


Non-Operator
Playing with Toys

It looks like health advocates are going back to old fashioned techniques for combating childhood obesity. The old reward or penalize method is the latest tactic proposed Santa Clara County California for fast food restaurants who offer free toys with kids meals.



The toy ban would only allow restaurants to offer toys in kid’s meals if the meals meet nutritional criteria (less than 485 calories, no more than 35 percent of calories from fat or 10 percent from added sweeteners, or have… Continue

Added by Alyson Mar, RD on May 6, 2010 at 6:00am — 4 Comments


Non-Operator
Menu Labeling in the Health Care Reform Bill

Within all of the complicated and controversial new laws and regulations written in the US Health Care Reform Bill lies a national menu labeling law. The bill will affect all chain restaurants in the country with 20 or more location and will preempt all state and local menu labeling laws.



Of course I'm stoked that soon we won't have to worry about many different pocket laws and differing regulations across the country.



Here’s a little bit more about who will be affected… Continue

Added by Alyson Mar, RD on March 31, 2010 at 5:12pm — 9 Comments


Non-Operator
Teaching Taste

We like what we know and we eat what we like. The idea of “comfort food” is based on what is familiar to us, particularly from our childhoods. My friends find it strange that my idea of comfort food involves anything that comes from the freezer and is re-heated, but that’s what I grew up eating with two working parents. Fish sticks and tater tots were a very common meal along with Marie Calendar’s Pot Pies. I would think that a lot of kids these days will associate comfort food with the fast… Continue

Added by Alyson Mar, RD on March 17, 2010 at 7:00pm — 5 Comments

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Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

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Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More

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National News

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

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The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

CROWD FUNDING

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.

TED TALKS VIDEO

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

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