With an economic turnaround taking its time to materialize, consumers are slowly returning to the nation's restaurants.

While “organic” is still the leading ethical claim on restaurant menus, its usage declined 28% between Q4 2010-13.

Canadian consumers' foodservice preferences continue to evolve.

Pork was the fastest-growing protein in the foodservice industry for the past two years.

A researcher contends there are huge variations on how caloric and other nutritional content is presented to consumers.

Researchers at the University of Minnesota and St. Catherine University analyzed the menus of eight of the biggest fast food chains.

More than half of consumers (55%) want restaurants to offer a greater variety of chicken entrées.

The Food and Drug Administration (FDA) states that the task of finalizing a law requiring certain establishments to print calorie counts on menus is taking the administration a longer time to finish due to complications and specific requirements.

Showing diners how many calories are in restaurant food items may influence how much they eat - especially among the least health-conscious people, a new study suggests.