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09/02/2010
- Making Nutritional Labeling Work for Foodservice
To characterize the foodservice industry’s response to nutritional labeling as “lukewarm” would be generous. In some quarters, it’s been downright hostile. But with the push for labeling a fait accompli, it’s time we move from grumbling about associated costs to searching for silver linings.Some culinarians already have. Alan Skversky, director of research and development, Chevy’s Fresh Mex, Cypress, CA, not ...
- Menu Labeling: Empowering or Ineffectual?
Mintel International, Chicago, reports that 60%-plus of restaurant patrons endorse the posting of nutritional information on menus, and 44% believe that federal or local governments should play a role in facilitating the action.But an underlying question remains: Even with the most-accurate information posted on menus nationwide, will menu labeling really work? That depends on how your define “work.” If you ...
- Sensitive Subjects: Menus Go Hypoallergenic
Chefs and culinary directors aren’t just foodservice professionals. They’re also restaurant consumers. When they or their loved ones receive a food allergy or intolerance diagnosis, ordering from a conventional menu can be just as taxing for them as it is for any other sensitive guest.Such was the case at P.F. Chang’s China Bistro, Scottsdale, AZ, where, after a “few of ...
- Kids’ Menu Evolution
In the summer of 2008, the Center for Culinary Development published its “Kids’ Food Culinary Trend Mapping Report.” One trend was kids’ menu choices, where family and casual eateries had traded in hot dogs and grilled cheese for dishes that added variety to the mix and offered kids and parents more choices, both those that were more adventurous in flavor ...
- Walnut Romesco
When it comes to sauces, especially in the U.S. retail market, nuts are largely an untapped resource. Nuts, finely ground into a meal or “flour,” provide rich texture and creamy mouthfeel when added to a vegetable-based sauce.Romesco is a classic Spanish dipping sauce with nuts, olive oil, bread, vinegar, garlic and nyora peppers, which give the sauce its red color ...
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