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Crafting a Well Portioned Plate

By: Nicole Reed, Communications Manager, MenuMax

The Food pyramid that once symbolized a well-balanced American diet has crumbled and in its place the U.S. Department of Agriculture unveiled its new plate icon. The icon, divided into four sections made up of fruit, vegetables, protein, and grains with a dairy cup beside it, [...]

Looking to cut costs and stay on top of the ‘healthy dining’ trend? This post is for you.

By Katya Baxter, Nutritionist,

Does your restaurant want to cut costs? Consider reducing your protein inventory.

Just the other day I came across The Hotel News Resource article that lists some of the practical ways to cut costs for your restaurant in 2011. At the top of the list: cutting stock levels [...]