Mike Hohnen

Nutrition and healthy lifestyles are among the most pressing issues facing the restaurant industry today and have sparked public debate over where responsibility for healthy lifestyles rests. This National Restaurant Association Special Report provides resources restaurant operators can use to understand all sides of the question and make decisions that best serve their customers.

Read the full brief [Read more…] about National Restaurant Association SmartBrief's Special Report

Small is big. A nation that until now has been hung up on extra-large SUVs, McMansions and supersized meals is flip-flopping to the other extreme: all things small.

A caterer is offering new Bitty Burgers at ballparks.

The trend goes way beyond food – to cars, computers, condos, cell phones, cameras and more.

“There’s an ‘excess’ fatigue among consumers,” says consultant Pam Murtaugh. “We’ve all gotten too big for our britches.”

https://www.usatoday.com/money/2004-03-25-tiny_x.htm

Feed a chicken “a diet rich in algae, flax seed or fish oil” and — voila! — its eggs profile higher in heart-healthy omega-3s, as reported by Katy McLaughin in The Wall Street Journal. Give that chicken some marigold extract and — presto! — its eggs boast higher levels of lutein, “a nutrient that is good for eye health.” [Read more…] about eggs profile higher in heart-healthy omega-3

https://www.nytimes.com/2004/03/10/dining/10WELL.html
responsibility for the changes that restaurants and food companies are making to improve the nutrition of their products is also claimed by groups like the Center for Science in the Public Interest, which has criticized fast-food restaurants for years, saying their food is unhealthy, and lawyers for people who claim in lawsuits that fast food made them fat.

https://reveries.com/cool_news/2004/march/mar_1b.html

Twisted Whiskeys. Traditionally, “Irish whiskey has been a social drink consumed mainly at bars and restaurants — particularly on St. Patrick’s Day — however, “that’s changing,” reports Gerry Khermouch in BusinessWeek (3/8/04). “New expresssions of the old product line are what’s hot,” says Joseph Congiusti of Binny’s Beverage Depot in Chicago. He says the new-style Irish whiskeys are largely inspired by makers of Scotch (no “e”) whisky and bourbon.