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Preparing for Valentine's Day

According to a recent article from Nation’s Restaurant News, written by Ron Ruggless, Valentine’s Day falls just a heartbeat behind Mother’s Day among restaurants’ busiest days of the year, and with it comes operational heartaches.

In years past, the National Restaurant Association has estimated that as many as 70 million people will dine [...]

Menu labeling and nutritional analysis: what’s involved

By Katya Baxter, Nutritionist, MenuMax

Placing caloric content next to a menu offering might seem like an easy task, but when all the factors affecting the integrity of an accurate nutritional analysis are considered, it can become quite a chore. With the FDA regulation on menu labeling looming, it is important [...]

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.


Recipe Sharing is Culinary Evolution

By: Mary Pennington, Communications Manager, MenuMax

We have learned, through market research and conversations with many food service operators, that there still exists a level of ownership and secrecy when it comes to the sharing of recipes. Whether it involves a chef, a dinner party host, or a grandmother passing on family [...]