Sentences with phrase «healthier menu items for»

To do so, they added new, healthier menu items for consumers to choose from.

Not exact matches

«We are always looking for new ways to introduce healthier and all - natural items to our customers, and in partnering with Ford Fry Restaurants to develop the Superfood Side, we are able to incorporate high - end restaurant flavors and ingredients to our menu.»

«Gluten - free is part of a larger trend of growing customer demand for healthy menu and snack items,» he says.

Pickleman's also has dedicated a page on its website for healthy suggestions called Fresh Choices that features lower calorie menu items and suggested toppings.

The company focuses on a healthy lifestyle partnership and promotes healthy dining with «better for you» items on menu.

Aside from accommodating its customers» dietary needs with healthier menu items, El Meson Sandwiches has been focused on creating a «healthy lifestyle» for Puerto Rico itself.

«Whether you're seeking to eat healthy, try new things or stick to a budget, our new and improved Gourmet Veggie Burger and featured menu items offer a delicious and craveable way for guests to stay on track with their resolutions.»

The National Restaurant Association's 2014 Forecast indicates that for six in 10 frequent fast - food diners — one of the representative demographics purchasing the most battered and breaded food products — the availability of healthier menu items rank high as a decision - making factor for choosing fast food.

Exhibitors in the Healthy Pavilion will provide new menu options and solutions for operators looking to add healthy items to their establishments to meet consumer Healthy Pavilion will provide new menu options and solutions for operators looking to add healthy items to their establishments to meet consumer healthy items to their establishments to meet consumer demand.

The Healthy Pavilion will provide new menu options and solutions for operators looking to add healthy items to their establisHealthy Pavilion will provide new menu options and solutions for operators looking to add healthy items to their establishealthy items to their establishments.

Now you can offer gluten free, vegan options, and those exciting hot breakfast menu items that healthy ethnic food lovers are searching for!

In effect since 1 January 2017, Ontario's Healthy Menu Choices Act, 2015 (passed in May 2015 as part of the Making Healthier Choices Act, 2015 (Bill 45) and accompanied by Ontario Regulation 50/16) requires food service premises that are part of a chain of 20 or more food service premises in Ontario (as well as certain cafeteria - style food service premises) to display calories for «standard food items» on menus, labels and display tags.

The Healthy Dining study focused on simply reducing the amounts of target ingredients — and not reformulating or adding additional ingredients — for popular menu items like burgers, seafood, pasta, soups and salads.

Additionally, for most of the tested menu items, the restaurant guests were more likely to purchase the menu items with less sodium,» said Esther Hill, PhD, Director of Research for Healthy Dining.

In the coming days, I'll be sharing a few more posts to help you out: a round - up of blogs and websites with helpful lists and recipes for healthy packed lunches; a guest blog post from Bri of Red, Round or Green that will get you «pumped up to pack» (plus her super-creative list of ideas for kids who need to go gluten - or grain - free); a healthy muffin recipe from The Simply Wholesome Kitchen that can serve as a quick breakfast, a school lunch item or an after - school snack; a free lunch menu subscription give - away from MOMables, and more.

The Restaurant Initiative aims to reduce children's excess calorie consumption in restaurants by increasing consumer demand for healthier items on kids» menus, engaging restaurant leaders to increase the supply of these healthier items, and generating and disseminating original research to build the evidence base for healthier kids» menu options.

Researchers from Drexel University and the University of Pennsylvania studied more than 2,600 menu items served at full - service restaurant chains operating in Philadelphia and concluded that foods served at full - service restaurant chains are high in calories, saturated fat, and sodium, and that standard definitions are needed for «healthy choice» tags and for entrees targeted to vulnerable age groups.

Although no guidelines exist for appropriate nutrient levels of full - service restaurant menu items, about half of the entrees did not meet the study's «healthier» calorie criteria, based on general nutrition advice in the US Dietary Guidelines.

Eat Fit Go (primarily in the midwest, but quickly expanding)-- a healthier option for fast food, including breakfast, lunch, and dinner; Most menu items are gluten - free.

It seems like every day now I see a magazine, blog, or advertisement for a product or menu item touting the benefits of eating lots of «healthy fats,» avoiding carbohydrates (even in the form of whole foods like potatoes, beans, and fruit), and boosting cholesterol...

For healthy food choices, every suggested menu item or recipe includes foods that are usually available in most supermarkets in the U.S. or local farm markets.

Muir Woods Café was the first park concession to integrate healthy and sustainable food standards into its operations, and continues to receive local and national recognition for its healthy and delicious menu items.

In response to a prospectus from the park that called for organically produced ingredients, local sourcing, and healthy menu items, Muir Woods Gift Shop and Café sought and found local partners to accomplish these goals.

SELECTED ACHIEVEMENTS • Increased restaurant's clientele by 30 % through suggested changes to existing menu and incorporating «in» food items • Decreased menu printing costs by $ 40000 through introduction of «board menu» • Trained 30 serving staff members demonstrating SafeServe techniques • Developed healthy recipes for health conscious patrons and those with food allergies

Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.Implemented and supported company initiatives and programs.Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.Followed proper food handling methods and maintained correct temperature of all food products.Consistently produced exceptional menu items that regularly garnered diners» praise.Quickly and courteously resolved all guest problems and complaints.Prepared healthy, enjoyable breakfasts and dinners for diners.Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.Enforced appropriate work - flow and quality controls for food quality and temperature.Prepared for each shift by placing a clean cutting board and utensil bath at workstation.Displayed a positive and friendly attitude towards customers and fellow team members.Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.Persistently strove for continual improvement and worked cooperatively as a team member.Correctly and safely operated all kitchen equipment in accordance with set guidelines.Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly.Actively participated in staff meetings and operated as an effective management team leader.