All Blog Posts Tagged 'nutrition' (69)


Operator
100 Meals for under 500 Calories at Cafe Metro: the New Black in NYC

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

Is Downsizing the Next Restaurant Trend?

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


Non-Operator
Cutting Calories in Artisan Sandwiches

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:

 

Wrap…

Continue

Added by Alyson Mar, RD on December 14, 2011 at 1:36pm — 1 Comment


Non-Operator
Different Diners, Different Dietary Needs

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: 

 

  • Who they are:  If you operate in a metro area you know them well.  Smartly dressed, they either come in to grab a quick desk meal, or come in and sit down for a business lunch/meeting.  Whether in a group or on their own, one thing is…
Continue

Added by Alyson Mar, RD on November 17, 2011 at 7:07am — 1 Comment


Non-Operator
Nutrition on Hotel Menus

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


Non-Operator
Evaluating America’s Top 10 Healthiest Fast Food Restaurants

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.

 

Jason’s…

Continue

Added by Alyson Mar, RD on October 19, 2011 at 3:00pm — No Comments


Non-Operator
Serving Diners with Special Dietary Needs

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

Added by Alyson Mar, RD on October 5, 2011 at 2:47pm — 1 Comment


Non-Operator
American Barbecue: Delicious AND Nutritious?



 

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


Non-Operator
College students: "Give us healthier food."

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. 

 …

Continue

Added by Alyson Mar, RD on August 24, 2011 at 3:33pm — 2 Comments


Non-Operator
Counting Calories with a Twist

 

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

Added by Alyson Mar, RD on August 10, 2011 at 3:17pm — 2 Comments


Non-Operator
A day in the life of a gluten avoider



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


Non-Operator
Look Who Else Jumped on the Low Calorie Band Wagon

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

 …

Continue

Added by Alyson Mar, RD on July 27, 2011 at 2:29pm — No Comments


Non-Operator
Inspiring Loyalty in the Gluten Free Diner aka The Gaps of Perhaps



 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


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: 

 …

Continue

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…

Continue

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


Non-Operator
Going Green and Lean with Nutrition

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


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…

Continue

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


Non-Operator
From menu to label: Restaurant foods begin hitting grocery shelves

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


Non-Operator
The Royal Wedding: A Celebration of Not so Nutritious British Foods

You may have heard about a certain royal wedding that took place last week in Great Britain (*insert sarcasm here*).

 

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


Non-Operator
Decoded: the National Menu Labeling Law

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

Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

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

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

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.

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: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

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.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service