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All Food & Nutrition Articles

Food and Beverage Trends

January 17, 2017
Streamline menu development with teamwork

At the National Restaurant Association’s 2016 Nutrition Executive Study Group, registered dietitians at CSSI Marketing + Culinary agency, discussed how their recent research and restaurants’ needs have led to the rise of “chefticians,” hybrid roles that combine dietitians' and chefs' skill sets and priorities in the evolving nutritional landscape.

May 13, 2016
Catering to the demand for ethnic cuisine

The growing hunger for ethnic cuisine among restaurant patrons shows no signs of slowing.  Here are some tips for tapping into the trend.

February 23, 2016
6 strategies to integrate locally sourced food

According to the 2016 Restaurant Industry Forecast, 57 percent of adults say they look for limited-service restaurants that serve locally sourced food, while 45 percent say an important factor is the availability of organic or environmentally friendly food. Start small when incorporating local or seasonal ingredients on menus. 

July 14, 2015
Getting the most from your produce: Root-to-stalk cooking

One of today’s hottest culinary trends is root-to-stalk cooking, in which chefs utilize most, if not all, of a plant in their dishes. Learn how to reduce waste and wow guests at the same time.

July 8, 2015
Cultivating your connection to local growers

There’s no question that today’s consumers crave locally grown produce. Even so, the variability of local produce and coordinating with farmers can be challenging. Here are some ways to ease the path from farm to table.

August 3, 2015
Join the American whiskey revolution

Donna Hood Crecca, senior director at Technomic, Inc., offers suggestions pertaining to maximizing American whiskey’s popularity.

February 16, 2016
Avoid gluten-free glitches

Restaurateur Gregory Kahn addresses the intricacies of handling guests with gluten sensitivities or celiac disease.

May 22, 2015
Begin at the beginning: Identifying gluten-free ingredients

Ensuring that a menu-item is gluten-free starts with getting the right ingredients.

December 16, 2014
Gluten-free dining: Front-of-the-house protocols

Front-of-the-house employees are key to safely addressing customers’ dietary concerns, including gluten. After all, your front-of-the house team is the first point of contact with guests. Check our four training tips.

April 26, 2016
Gluten-free dining: Back-of-the-house protocols

Gluten can hide nearly anywhere in a restaurant kitchen — a bit of airborne flour, breading remnants in a fryer, a trace of wheat-based soy sauce on the grill. One of the biggest challenges in serving gluten-free meals is preventing cross-contact in a busy kitchen. Start by identifying points of potential cross-contact and developing protocols to reduce these risks.

Nutrition Articles

April 2, 2018
Spring into the season with bright, vegetable-forward drinks

According to the National Restaurant Association’s 2018 “What’s Hot” chefs’ survey, vegetable-forward cuisine is the third most popular culinary concept trend. National Restaurant Association Kids LiveWell sponsor Juicy Juice shares three healthful, carrot-infused smoothie ideas.

November 29, 2016
Kick off a bright new year with healthful restaurant beverages

Think about the fruits and vegetables that are particularly popular with your crowds, and use these nutritious ingredients to create tasty, colorful beverages. National Restaurant Association sponsor Juicy Juice lends this culinary inspiration.

December 16, 2014
Cooking up gluten-free cuisine

Discover six restaurants committed to ensuring gluten-free diners have top-notch experiences at their operations.

March 5, 2018
Spice up your fall beverage program

With cooler weather comes fun fall flavor opportunities. Take cues from the season’s popular produce and these beverage ideas from National Restaurant Association's Kids LiveWell sponsor Juicy Juice.

December 16, 2014
Re-engineering your kids’ menu? Try these 8 healthful tips

How did three of the nation's most popular chains develop winning kids' meals? Find out their strategy and learn that what appeals to children is good for everyone - including your sales.

June 23, 2015
5 tips to satisfy health-focused diners

Win over health-conscious diners by offering them more choices and accommodating their food preferences. Restaurants have an opportunity to give today’s diners more of what they want. Here are five tips from the National Restaurant Association 2013 Nutrition Study Group meeting.

July 29, 2016
Adapt entrees for younger guests

Mama Fu’s adapted a few of its popular entrees to make them more nutritious and appealing to its young guests. Find out how the chain spiced up its healthful children’s meals using Asian flavors and ingredients.

July 20, 2015
5 ways to entice kids to healthful menu choices

Upgrading the nutrition content of kids’ menu items doesn’t have to be difficult. Make the healthful choice the easy choice on children’s menus. Here are five ideas to get started.

March 17, 2017
9 ways to boost nutrient content on menus

Dedicate as much culinary strategy and talent on healthful items as you do for center-of-the-plate protein. Seek out ways to add nutrients to your delicious dishes.

August 10, 2015
Nutrition experts offer takes on reducing sodium

Nutrition experts have recommended that Americans drastically reduce their sodium intake. Decrease sodium in menu items by following these tips.

Food Safety Articles

March 2, 2018
Make pickles properly in your restaurant

Housemade pickles are the third most popular restaurant condiment trend and the twelfth most popular food trend overall, according to the National Restaurant Association's 2018 "What's Hot" culinary survey. Keep your vegetables safe during the pickling process.

September 5, 2017
Promote your restaurant’s dedication to food safety

To successfully execute food safety measures and develop a culture of food safety in your restaurant, your entire team must diligently participate. National Food Safety Month sponsor P&G Professional shares three tips to help communicate your food safety commitment to customers.

September 22, 2017
Properly use and take care of your restaurant thermometers

To remove any guesswork from your temperature tracking, monitor diligently with thermometers. National Food Safety Month sponsor P&G Professional shares when and how to calibrate restaurant thermometers.

September 8, 2017
Safeguard your restaurant with robust employee hand-washing protocol

Vigilant hand-washing is critical to preventing the spread of pathogens such as norovirus and Hepatitis A. National Food Safety Month sponsor Tork outlines when food handlers must wash hands and how to keep the topic top of mind in your restaurant.

September 19, 2017
Refine your restaurant’s food safety training

Restaurant employees may have different roles – hosts, servers, managers, food handlers and more – but every team member should be trained about food safety. National Food Safety Month sponsor Tork offers training-specific cleaning and sanitizing implementation tips.

April 26, 2016
Churn out sanitary ice at restaurants

Ice may not be caloric or a line item on your restaurant menu, but it is consumed by your restaurant guests and comes with a variety of food safety challenges. To help you reduce contamination threats specific to this beverage element, ServSafe Alcohol provides these best practices.

April 7, 2016
Handle drink garnishes safely

While the fruits, vegetables, herbs and other flavorful bites commonly accompanying cocktails and beers may be decorative, they are classified as ready-to-eat food and should be handled safely. To help protect your guests from foodborne illness, ServSafe Alcohol shares garnish food-safety tips.

November 2, 2015
How to reduce pathogen growth in marinades

Used to flavor foods, marinades can add dimension to restaurant recipes. They can also present food safety issues if food handlers do not follow protocol. ServSafe offers insight regarding these topics.

April 26, 2016
Sous vide: How to safely perform this reduced-oxygen packaging method

The most common form of reduced oxygen packaging in restaurants, sous vide involves packaging cooked or partially cooked food in individual, vacuum-sealed pouches and then refrigerating or freezing it until it is needed for service. ServSafe provides facts about this cooking treatment. 

February 3, 2017
Protect customers in self-service areas

Self-service areas in restaurants and foodservice operations can be contaminated easily. The key is to help protect guests from themselves. National Food Safety Month sponsor Tork provides tips to reduce contamination.

Cost Management Articles

April 15, 2016
Assess your buys to manage food costs

Restaurant operators finally got some relief from increasing food costs in 2015, according to the National Restaurant Association's 2016 Restaurant Industry Forecast. However, this was the first decline in wholesale food prices in six years, leaving overall food costs elevated. Try these strategies to boost your bottom line.

November 25, 2015
Food cost fitness: A case study

A case study from Linda Lipsky offers ways to slash food cost expenses.

July 20, 2015
To control food costs, start at the cook line

Many restaurants lose profit from the cook line due to incorrect portioning, waste and unrecorded sales. Minimize mistakes, improve communication and control your food costs with these suggestions.

February 3, 2015
Serving up the whole animal: Nose-to-tail cooking

One of today’s hottest culinary trends is nose-to-tail cooking, in which chefs use the whole animal. At Chicago’s Publican, adventurous diners can savor everything from crispy pigs’ earsto  pigtail terrine. Learn how to reduce waste and serve up savory fare at the same time.

July 29, 2015
To buy, or not to buy?

As about one-third of sales in a typical restaurant go toward food or beverage purchases, now is a good time to reexamine your kitchen workload and decide which items to make from scratch and which to purchase prepared. A thorough “make-or-buy analysis” can cut costs while ensuring quality.