Healthy Menus

Garbanzo Hits the Town for First Orange County Unit

QSR magazine — Thu, 23 May 2013 14:00:00 +0000

Garbanzo Mediterranean Grill, a Colorado-based fast-casual restaurant concept featuring healthy Mediterranean cuisine, announced the grand opening of its first Orange County, California, franchise location on Wednesday, May 29.

The new restaurant is the Mediterranean concept’s 22^nd location and the fifth franchise store to open thus far. It is owned and operated by Garbanzo franchisee Banzo Bean, which has the rights to develop up to 10 locations in Orange County west of I-5.

FROM THE FLOOR: Gluten Free Picks Up Steam

QSR magazine — Sun, 19 May 2013 03:04:47 +0000

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Barilla America Inc. consulting chef Bruno Wehren cooks new gluten-free pasta.

Gluten-free items seem to be everywhere at this year's National Restaurant Association (NRA) Restaurant, Hotel-Motel Show, which kicked off its four-day run today in Chicago.

Pasta? Yes. Bread? Absolutely. Snacks? You betcha.

As a growing number of restaurant guests have made it clear that they want—even demand—menu items and ingredients that are free of gluten, operators have increasingly created or acquired these types of products.

Salata Takes Over SoCal with Five New Franchisees

QSR magazine — Thu, 16 May 2013 12:43:37 +0000

Salata, “The Next Generation Salad Bar” that specializes in fresh, tossed-to-order salads and salad wraps, announced five new franchise development agreements that will bring 20 Salata restaurants to Southern California by 2015.

The Houston-based restaurant company announced its latest franchise opportunity in Q3 of 2012. The company opened its first Salata restaurant in California with its current franchise partner in City National Plaza in downtown Los Angeles in November 2011.

LiveWall Creates Vertical Gardens for Restaurants

QSR magazine — Wed, 15 May 2013 16:30:00 +0000

Vertical gardens, or plants on walls, can offer a cost-effective opportunity for restaurants to improve nutrition, meal taste, and prestige.

By providing a convenient method for growing and harvesting produce, owners and managers can provide their chefs with low-cost fresh herbs and vegetables, which can enhance the quality and presentation of the food they prepare.

Living walls are a highly visible symbol of management’s commitment to providing their guests with fresh and healthy.

The Other Side of Super

QSR magazine — Tue, 14 May 2013 04:06:00 +0000

Whole grains, nuts, and seeds offer a superfood punch to ordinary menus.

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Oatmeal, a whole-grain superfood, is the fastest- growing item on breakfast menus, according to Datassential.

Image Credit:

thinkstock.com

Superfoods have swept the culinary world into a frenzy, enticing consumers with a taste of the exotic and courting them with nutrition and functionality, to the point where restaurants across the country are trying to stake a claim in this fledgling movement.

Quick-service restaurants are keeping in stride, and many have ventured beyond the common açai and goji berry superfruits, as well as the kale super vegetable. Many quick serves are now leveraging a wider spectrum of superfoods, using whole grains, nuts, and seeds in fresh and innovative ways.

NRA's Scott DeFife Named Top Lobbyist by "CEO Update"

QSR magazine — Mon, 13 May 2013 12:55:16 +0000

National Restaurant Association (NRA) executive vice president of policy and government affairs Scott DeFife has been named a “Top Lobbyist” by Washington-based news publication CEO Update.

The publication featured a select group of lobbyists for their major victories—both on the congressional front and at the local level—for the groups they represent.

NRA & McCormick for Chefs Pick Winners of Recipe Contest

QSR magazine — Thu, 09 May 2013 16:37:24 +0000

The National Restaurant Association announced the winners of the Kids Recipe Challenge, a new initiative showcasing restaurants’ culinary ingenuity for creating healthful menu options for children. Created with founding partner McCormick For Chefs, the Food Away From Home business of McCormick & Company, the contest recognizes delicious and nutritious recipes from children’s menus at restaurants and foodservice establishments nationwide.

Dole Unveils Winners of Fruit Flash Mob Contest

QSR magazine — Thu, 09 May 2013 15:56:43 +0000

This past fall (August 30-December 31, 2012), Dole challenged schools nationwide to create videos that promote healthy eating and incorporate fruit consumption in a school foodservice setting. Packaged Foods LLC is pleased to announce the grand prize winner of this 2nd annual DOLE Fruit Flash Mob contest is Indian River High School (Chesapeake, Virginia).

Qdoba's Mango Salad LTO is Back

QSR magazine — Tue, 07 May 2013 16:08:51 +0000

Qdoba Mexican Grill kicks off summer early with the return of its popular, limited-time Mango Salad. The Mango Salad will be available in all restaurants starting May 6, while supplies last.

Qdoba’s Mango Salad features mango salsa, which is packed with a combination of mangos, cucumbers, and red bell peppers, served over a bed of romaine lettuce and drizzled with a cilantro-lime vinaigrette dressing. The fan favorite is a vegetarian entrée option that also pairs well with Qdoba’s signature adobo marinated grilled chicken for those who want to add more protein.

Slimmer Items, Hefty Sales

QSR magazine — Tue, 07 May 2013 04:06:00 +0000

Study shows lower-calorie menu items drive traffic, sales.

Image Credit:

thinkStock.com

The lower the calorie counts in restaurant menu items, the better for business, according to recent research by public policy research organization Hudson Institute.

The report analyzed 21 of the nation’s largest restaurant chains, including quick-service brands like McDonald’s, Wendy’s, and Burger King. It found that restaurants with more low-calorie servings had better sales growth, larger increases in customer traffic, and stronger gains in total food and beverage servings than chains that offered fewer low-calorie options.