Restaurants cater to health-conscious customers

Restaurants across the country are tweaking their menus to fulfill the demands of more health-conscious consumers. Local eateries and national chains alike are adding more whole grain, low sodium, green vegetable options as Americans respond to the increasing obesity epidemic and rising health care costs. Peter Glander, executive chef at Ruby Tuesday, serves on the CIA's Healthy Menus R&D Collaborative, and says customers will give food a try if it's familiar.

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Knoxville News-Sentinel (Tenn.) (free registration), The

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SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations