Restaurant Blogs

Is the customer always right? According to Danny Meyer, one of America’s leading restauranteurs, the answer is no–but “they must always feel heard.” (more…)

Forbes has a comprehensive Special Report titled “The Fundamentals Of Running A Restaurant”

It seems like everyone and her third cousin is running a restaurant these days. In the U.S., 935,000 eateries serve more than 70 billion meals and snacks per year, …, you need to know the fundamentals

You can read the report here

Summary from the Food Politics site:

We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States—enough calories to meet the needs of every man, woman, and child twice over—has a downside. Our overefficient food industry must do everything possible to persuade people to eat more—more food, more often, and in larger portions—no matter what it does to waistlines or well-being.

from the “Healthy Dining Finder” site:

“Healthy Dining, a private company headquartered in San Diego, California, has been evaluating the nutrition content of restaurant meals since 1990. Healthy Dining’s culinary nutrition experts guide and inspire chefs and restaurateurs to create and serve dishes that emphasize lean proteins, fruits and vegetables, and whole grains. To meet the needs of diners, the company provides nutrition information and specific “how to order healthier” guidelines for menu items at popular restaurants.”

You can find how your restaurant can participate here.