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National Restaurant Association - All Food & Nutrition Articles

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All Food & Nutrition Articles

Food and Beverage Trends

Create mouthwatering flavors in your restaurant kitchen

When whipping up new concoctions or refreshing your existing recipes, think about simple ways you can make your restaurant dishes more craveworthy. National Restaurant Association sponsor Nestlé Professional lists a few on-trend ideas to help get you started.

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.

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.

Avoid gluten-free glitches

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

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.

Nutrition Articles

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.

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.

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.

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.

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.

The rise of nutrition analysis

Federal regulations are set to take effect regarding the disclosure of calories and other nutritional information at restaurants of 20 or more locations. Familiarize yourself with nutrition-analysis methods and get a head start on complying with regulations.

Food Safety Articles

Maintain a clean and sanitary restaurant kitchen

To reduce the spread of bacteria and viruses, maintaining a clean and sanitary restaurant kitchen is imperative. National Food Safety Month sponsor P&G Professional shares four topics you should cover in your restaurant staff training.

Clean high-touch items in your restaurant

Incorporate the cleaning of high-touch front-of-house items into your restaurant’s daily routine. National Food Safety Month sponsor P&G Professional lists common high-touch items and key training points for restaurant staff.

Reinforce frequent hand-washing in your restaurant

To help combat the potential spread of bacteria and viruses in restaurants, vigilant hand-washing is critical. 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.

Operationalize cleaning and sanitizing in your restaurant

To help prevent the spread of bacteria and viruses, ingrain the importance of thorough cleaning and sanitizing procedures with your restaurant staff. To take the guesswork out of who does what when, National Food Safety Month sponsor Tork recommends taking three actions.

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.

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.

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.

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. 

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

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.

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.

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.

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.

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