Efforts at creating healthier restaurant meals aren't limited to the kitchen at some eateries, which are working to perfect "skinny" versions of popular cocktails. “When I have to make [a cocktail] with 99 calories or less, it really gets my creative side going,” said mixologist Marian Jansen op de Haar of Flemmings Prime Steakhouse and Winebar.More...

Never forget that it's their money and, once again, that this is an industry financiers are inherently suspicious of. So manage their expectations – always under promise and over deliver. From the beginning. Again, don't show them a golden, glowing business in your business plan or your negotiations. Show them a golden OPPORTUNITY. More...

Consumers are increasingly seeking healthier dining out options, but simply putting lower-calorie, low-fat dishes on the menu isn't enough to boost restaurant sales, experts say. Restaurants need to create appealing dishes that customers can't easily make at home, and educate the staff on how the food is prepared, says author and industry consultant Jo Lichten.More...

The U.S. Small Business Administration offers tips for managing a successful family business, advice designed to head off the kind of workplace problems that can crop up when family members work for you and issues that come when it’s time for the company to change hands. More...

Researchers headed to a Panda Express restaurant in Durham, N.C., to test whether customers would opt for smaller portions if they were offered. They also wanted to know if portion size rather than calorie counts are the key to helping consumers cut back. Between 14% and 33% of customers opted for smaller dishes, researchers found.More...

It pays to be mobile, if you want to reach the last-minute planners. According to Google 62% of restaurant related searches on Valentine's Day were from "high end mobile devices or tablets." Something to think about for restaurants or other businesses that don't have mobile-friendly sites. More...

President Barack Obama's proposed budget would cut the Agriculture Department's Microbiological Data Program, a federal program that extensively tests fresh produce for illness-causing bacteria including salmonella, E. coli and listeria. Food safety advocates worry about losing a key safeguard; growers have pushed for the move for years, saying it costs them millions and unfairly targets those not responsible for contamination. More...

A restaurant’s sanitation and hygiene practices have a direct effect on food safety and preventing cross contamination. Due to the fast-paced nature of the foodservice environment, employee training in hygiene and food preparation practices for preventing foodborne illness should be an ongoing process to keep top of mind. More...

Widespread obesity and Type 2 Diabetes has many Americans reevaluating their unhealthy relationship with sugar, with some interesting results. While sugar and nearly all other natural sweeteners are nutritive (meaning they contain calories), consumers appear unwilling to forsake plant-based sweeteners for nonnutritive (no calorie) artificial sweeteners. More...

U.S. cattle herds were at their lowest levels since 1952 on Jan. 1, and beef futures have hit record highs 10 times since the start of the year. The smaller supplies are driving up beef prices for retailers and restaurant companies including Ruth's Hospitality Group, which is forecasting a 5% to 8% rise in beef prices in 2012.More...