Voice of the Restaurant Industry
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 …Continue
Added by Ty Sullivan on July 10, 2012 at 6:00pm — No Comments
One of the primary arguments for providing calorie information at restaurants is that it will help people make better choices. As Americans continue to expand at the waist, we're seeing that while knowledge might be power, it's not enough to alter decisions.
A new study from…Continue
Added by Josh Hersh on February 15, 2012 at 7:00am — No Comments
Fresh baked bread, imported meats, house-made spreads...what’s not to love about an artisan sandwich? Well, the calorie count may be an issue to some people. With New Years and Resolutions just around the corner it’s not a bad idea to start thinking about ways to cut calories for those diners on a weight loss mission. Sandwiches provide an easy platform to make simple changes that will lower their fat and calorie contents. Here are some ideas to help get started:
No two diners are the same, but like any groups, different styles of diners may have similar nutrition needs during dining. Here are some of the groups and trends that I have observed:
The Business Lunch Crowd:
A few years ago the National Restaurant Association reported that48% of the average American household food budget is spent dining out. That’s pretty high for an average, but some of us eat out far more than the average person, in particular those of us on the road. Those of you who I see around the restaurant trade show circuit know what I am talking about; eating three meals a day (at least, sometimes there are happy hours and parties) either in…Continue
Added by Alyson Mar, RD on November 2, 2011 at 5:00pm — No Comments
I recently stumbled upon this article from Health magazine: America’s Top 10 Healthiest Fast Food Restaurants. As a secret lover of fast food (a treat that I only enjoy on road trips) I was intrigued. Surprisingly, there were more restaurants listed that I haven’t I have never even heard of, much less visited.
Time to investigate.
Added by Alyson Mar, RD on October 19, 2011 at 3:00pm — No Comments
I have been reading a lot of articles and blogs about the great responsibility that a restaurant assumes when serving a diner with special dietary needs. I remember a time a when it was quite rare to encounter someone with a food allergy, especially a life threatening one; nowadays we serve tons of people with specific food intolerances and sensitivities, or just intense preferences. It’s kind of a lot for the restaurant/hospitality industry to handle; not all servers and line cooks have a…Continue
It doesn’t take a nutrition analysis expert to discern that most barbecue fare is not traditionally seen as the picture of health. Creamy coleslaw, buttery cornbread, cheesy macaroni, and fatty meats come to mind when most diners picture this beloved culinary treasure.
Don’t get me…Continue
Added by Alyson Mar, RD on September 21, 2011 at 2:33pm — No Comments
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.
There once was a time when people on diets reduced their calorie intake by eliminating eating out and excluding alcohol. Nowadays, one can dine out at many fine establishments and not only find low calorie menu options, but even low calorie cocktails, all without breaking the caloric…Continue
For you lucky ones where gluten is not a problem, going out to eat is a pleasant assault on your senses. So you do it quite regularly. You hear about some place new or something new to eat through your friends. You see something in an ad or on a menu that looks really, really delicious. Or maybe you get lucky with a Groupon or something similar in social media that motivates your new dining experience.
So, you plan an evening out. You grab your keys and go with…Continue
Added by Sharna Kahn on August 1, 2011 at 1:00pm — No Comments
Applebee’s was one of the first chain restaurants to start offering low calorie options with their Under 550 Calorie Menu, since them we have seen low calorie menu sections pop on various menus across the country. Here are a couple of the latest low cal players:
Carl’s Jr,’s Turkey Burger
Added by Alyson Mar, RD on July 27, 2011 at 2:29pm — No Comments
Without going down the rat h*** of percentages and numbers in regards to the gluten free market size, suffice to agree that the gluten free demand is growing faster than any other market segment and that this demand is not a fad.
As proof that what I say actually resembles fact, I see food service quickly embracing this market and announcing gluten free and allergen free menus. Go into any retail food store now and you will find many, many gluten free products.…Continue
Added by Sharna Kahn on July 26, 2011 at 1:00pm — No Comments
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:
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…Continue
We hear about “going green” everywhere these days—from the liquid we use to wash dishes down to the compostable cutlery served at quick service restaurants. As a nutritionist and a full-fledged “foodie,” the first thing I think of when I’m asked about the best way to start your “going green” journey is obvious: food! Food that is nutritionally dense is also the same food that is the most sustainable for our environment.
In theory, we are forced to think about food a minimum…Continue
Added by Alyson Mar, RD on June 15, 2011 at 4:30pm — No Comments
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…Continue
Added by Alyson Mar, RD on June 1, 2011 at 5:00pm — No Comments
Stroll the aisles at your local supermarket and you may find yourself wondering if you just entered a grocery store or a popular restaurant chain’s dining room. TGI Friday’s, California Pizza Kitchen, Taco Bell, and PF Chang’s are just a few restaurants who have licensed retail versions of their menu items to…Continue
Added by Alyson Mar, RD on May 19, 2011 at 7:41am — No Comments
The buzz was awfully hard to avoid! One of the girls in the FoodCALC office got especially into watching the coverage, and even went so far as to throw a “royal wedding viewing…Continue
Added by Alyson Mar, RD on May 4, 2011 at 10:33am — No Comments
By now you have probably read headline after headline announcing the FDA’s release of proposed guidelines for calorie labeling in restaurants and vending machines. But what does it all mean? The document itself is 138 pages, but all you want are some answers to some very standard questions, right? What rules have actually been enacted? What types of establishments will be included? When will this all be enforced?
These questions have flooded the FoodCALC office since the FDA’s…Continue
Added by Alyson Mar, RD on April 20, 2011 at 7:00pm — No Comments