Nutrition Blog

A widely accepted belief about the restaurant industry is that it has exceptionally low-profit margins. That is especially true of low-priced fast-casual and quick-service restaurants. When other stresses, such as increasing rent, food price volatility, and national minimum wage increases, are factored in, it becomes clear that business owners have even less of a cushion to fall back on. Every penny counts in today’s economy and many restaurateurs have wondered how to cut food costs

A good menu is the heart of any restaurant, and it can be an advertisement all on its own! Showing off everything your restaurant does best with ingredients and other information from a food nutrition database, all while displaying delicious and savory images of food or drink provisions. If you serve any food that your target audience can’t easily get elsewhere in your local area, keeping that item on your menu is an ideal way

With the COVID-19 pandemic spreading like wildfire in early 2020, many restaurants and other food service providers quickly pivoted their business strategies. Suddenly, the world had to adjust to increased regulations regarding closed dining rooms and social distancing policies.  While the effects of COVID-19 haven’t gone away completely, life is no longer as chaotic as it was in 2020. Here in 2022, food service workers can use their pandemic experiences in a positive way. The

Food labeling is vital. It isn’t just a legal requirement for food service producers, but nutrition and allergen labels also help consumers make informed decisions when purchasing food. Labels can save lives by informing those with allergies whether a food contains something that might make them ill or even cause their death. No matter your status as a food service professional, the requirements remain the same. Food producers are legally required to provide appropriate allergen