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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 [...]

The FDA menu labeling regulations: tips to get you ready

By Katya Baxter, Nutritionist,

New Year brings new resolutions, and it is a perfect time to prepare for what lies ahead in 2011.

If you are an operator, you are aware of the new FDAÂ menu labeling law due to be finalized possibly as early as March. Whether you are a [...]

Less salt, more flavor: tips to get you started

By Katya Baxter, Nutritionist, MenuMax

In my previous post, we talked about voluntary sodium regulation. While food manufacturers can learn much from those who have gone before them, there are several things chefs can do to create wonderful flavors while minimizing sodium.

Let’s look at a few.

Watch for hidden sources of sodium.


Tackling the ‘cost issue’ one healthy ingredient at a time

By Katya Baxter, Nutritionist, MenuMax

Whenever I speak to chefs, the one subject that always comes up is cost. Yes, being able to prepare healthy dishes is important. But, the hard reality is: nutritious ingredients cost more. And, as a result, they are often left out of recipes and menus. While cost [...]