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HEALTHY DINING ADDS “DYNAMIC DUO” TO EXPERT NUTRITION TEAM

New team members to lead further development of personalized eating ecosystem

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SAN DIEGO, CALIF. (December 3, 2018) -- California-based Healthy Dining, the leading provider of nutrition services and technologies for the restaurant industry, announces the expansion of its nutrition team with the addition of Olivia Schwartz, MS, RD, and Kelly Donahue, BS. Read More


HEALTHY DINING AWARDED NIH FUNDING TO DEVELOP NEW “VIRTUAL MENU CONCIERGE” FOR DIABETES MANAGEMENT

First ever research evaluating behavior change via personalized recommendations when eating away from home

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SAN DIEGO, CALIF. (October 30, 2018) – California-based Accents On Health, Inc., (DBA Healthy Dining) has received funding through the National Institute Of Diabetes and Digestive and Kidney Diseases (NIDDK) of the National Institutes of Health (NIH). Healthy Dining will work in collaboration with Scripps Whittier Diabetes Institute on this project to ultimately impact the eating habits of the 30.3 million Americans with diabetes and the 84 million with prediabetes. Read More


Healthy Dining Announces New Vice President of Technology

Tech Expert Leads Company’s “Personalized Eating” Innovation

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SAN DIEGO, CALIF. (September 6, 2018) — California-based Healthy Dining is proud to announce the appointment of Michael Ki as its Vice President of Technology. Michael will be leading the development of Healthy Dining’s digital and mobile technology, which fills market gaps in the consumer eating and restaurant menu management/ordering landscape. He will also be building, leading, and supporting Healthy Dining’s technology team as the company grows its digital footprint to world-class status. Read More


Danielle Gaffen Joins Healthy Dining Team

Brings Special Commitment to Service and Love of Nutrition and Culinary Arts  

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SAN DIEGO, CALIF. (September 1, 2018) — California-based Healthy Dining announces the addition of Danielle Gaffen as nutrition marketing manager.  Danielle assists Healthy Dining’s dietitians and supports the company’s marketing efforts through a wide variety of projects. Read More


Restaurant Superstars Share Advice on Navigating “Healthy Change”

Healthy Dining’s CEO Leads Keynote at the Western Foodservice & Hospitality Expo

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LOS ANGELES, CALIF. (August 13, 2018) – Anita Jones-Mueller, Healthy Dining’s CEO and nationally known market innovator and thought leader in the healthy eating landscape, will lead the keynote session, Restaurant Superstars Navigating Healthy Change, at the California restaurant industry’s annual conference. The session will be held on Monday, August 20, 2018, from 11:30 a.m. – 12:30 p.m. on Center Stage in West Hall at the Los Angeles Convention Center. Read More


Healthy Dining and Restaurant Partners Launch First Ever MyMenu Personalized Nutrition Concierge

MyMenu Platform Matches Guests’ Health and Lifestyle Preferences with Customized Menu Choices

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August 3, 2018

Dallas, TX  (RestaurantNews.com)  Healthy Dining, the nation’s most experienced nutrition services provider for the restaurant industry, together with 1,000+ restaurant locations nationwide, is launching the first ever technology system, called MyMenu®, personalized for guests’ health, wellness and taste preferences. Read More

HEALTHY DINING AWARDED NIH FUNDING TO DEVELOP NEW “VIRTUAL MENU CONCIERGE” FOR DIABETES MANAGEMENT

First ever research evaluating behavior change via personalized recommendations when eating away from home

SAN DIEGO, CALIF. (October 30, 2018) – California-based Accents On Health, Inc., (DBA Healthy Dining) has received funding through the National Institute Of Diabetes and Digestive and Kidney Diseases (NIDDK) of the National Institutes of Health (NIH). Healthy Dining will work in collaboration with Scripps Whittier Diabetes Institute on this project to ultimately impact the eating habits of the 30.3 million Americans with diabetes and the 84 million with prediabetes.  Americans consume about 32% of their calories from food away from home (1), and compared to meals prepared at home, food away from home contains more calories, total fat, saturated fat, sodium and added sugars (2).

Titled, “Dining with Diabetes: Personalized Technology for Self Management,” this project entails the development and evaluation of a portfolio of MyMenu® web and mobile tools that provide real time, point-of-purchase intervention allowing diners to access personalized recommendations for restaurants, menu items and nutrition information based on the user’s health goals and personal preferences.

“One of the most common requests we get from our patients living with type 2 diabetes is for help with their daily food choices and nutrition information,” says Dr. Athena Philis-Tsimikas, Corporate Vice President of Scripps Whittier Diabetes Institute. “MyMenu offers a personalized mobile approach to food choices while dining out that can empower our patients to choose the best menu items when eating in restaurants. Testing this approach will provide much-needed evidence on easier and more effective ways to provide this valuable information to people with diabetes.”

“For the millions of Americans living with diabetes and prediabetes, a restaurant visit or a quick meal on-the-go can be a time of great apprehension and guilt, as well as a cause of debilitating physical reactions,” says Anita Jones-Mueller, MPH, president of Healthy Dining. “It doesn’t have to be. MyMenu solves this problem through our advanced personalization technology powered by our ingredient-level database which is built in partnership with restaurants. We are thrilled to have the opportunity to work with Scripps as we develop the MyMenu platform to ultimately help millions of Americans improve health and enjoy restaurant dining with family and friends.” 

The Phase I feasibility research will include a qualitative assessment and focus groups with individuals living with type 2 diabetes, key informant interviews with certified diabetes educators (CDEs), and four weeks of a simple “one click” method of menu item tracking by study participants when eating away from home. The Phase II project, a randomized control trial, will expand the Phase I objectives and will measure eating behavior change and health improvement based on food orders tracked through the MyMenu® platform.  

This research is supported by the Small Business Innovative Research (SBIR) program funded through the National Institute Of Diabetes And Digestive And Kidney Diseases of the National Institutes of Health under Award Number R43DK119089. The content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health.

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References

(1)    U.S. Department of Agriculture. [Accessed June 7, 2016] Food-Away-from-Home. USDA Economic Research Service website. http://www.ers.usda.gov/topics/food-choices-health/foodconsumption-demand/food-away-from-home.aspx Updated October 29, 2014.

(2)    Lachat C, Nago E, Verstraeten R, Roberfroid D, Van Camp J, Kolsteren P. Eating out of home and its association with dietary intake: a systematic review of the evidence. Obes Rev. 2012; 13(4):329– 346. [PubMed: 22106948].

About Healthy Dining

Accents On Health, Inc., DBA Healthy Dining, has received 13 awards through the National Institutes of Health (NIH) Small Business Innovative Research (SBIR) program. These awards focus on the development and evaluation of health-related behavior and environmental change strategies for the restaurant industry. These projects, and the technologies and services developed, provide the Healthy Dining team with deep insights into the successful execution for short- and long-term public health benefit.

Healthy Dining has grown to be the most experienced restaurant nutrition services provider in the world, supporting restaurants of all types and sizes. Services include nutrient analysis, allergen and gluten identification, and validation of attributes such as “organic,” “clean,” “vegan,” and other terms. The company’s signature site, HealthyDiningFinder.com, originally developed through NIH SBIR funding, is the only search engine of its kind helping Americans easily find better-for-you menu choices at thousands of participating restaurants coast to coast. 

Healthy Dining has recently launched MyMenu,® a “virtual menu concierge” that gives guests unprecedented personalization functionality to find menu items based on personal health needs and lifestyle preferences. This groundbreaking technology – accessed on the restaurant websites, mobile apps, and/or tablets and kiosks within the restaurant setting – is poised to revolutionize how guests choose restaurants and find menu items aligned with personal goals and preferences. The MyMenu platform, now launched with nearly 1,200 restaurant locations, will also be available at an enterprise level for universities, health and wellness organizations, weight and diabetes management, wearables and other wellness-focused industries in 2019.

 

For more information, contact Anita Jones-Mueller, MPH at Anita@HealthyDining.biz

Healthy Dining Awarded NIH Funding to Develop New “Virtual Menu Concierge” for Diabetes Management

First ever research evaluating behavior change via personalized recommendations when eating away from home

SAN DIEGO, CALIF. (October 30, 2018) – California-based Accents On Health, Inc., (DBA Healthy Dining) has received funding through the National Institute Of Diabetes and Digestive and Kidney Diseases (NIDDK) of the National Institutes of Health (NIH). Healthy Dining will work in collaboration with Scripps Whittier Diabetes Institute on this project to ultimately impact the eating habits of the 30.3 million Americans with diabetes and the 84 million with prediabetes.  Americans consume about 32% of their calories from food away from home (1), and compared to meals prepared at home, food away from home contains more calories, total fat, saturated fat, sodium and added sugars (2).

Titled, “Dining with Diabetes: Personalized Technology for Self Management,” this project entails the development and evaluation of a portfolio of MyMenu® web and mobile tools that provide real time, point-of-purchase intervention allowing diners to access personalized recommendations for restaurants, menu items and nutrition information based on the user’s health goals and personal preferences.

“One of the most common requests we get from our patients living with type 2 diabetes is for help with their daily food choices and nutrition information,” says Dr. Athena Philis-Tsimikas, Corporate Vice President of Scripps Whittier Diabetes Institute. “MyMenu offers a personalized mobile approach to food choices while dining out that can empower our patients to choose the best menu items when eating in restaurants. Testing this approach will provide much-needed evidence on easier and more effective ways to provide this valuable information to people with diabetes.”

“For the millions of Americans living with diabetes and prediabetes, a restaurant visit or a quick meal on-the-go can be a time of great apprehension and guilt, as well as a cause of debilitating physical reactions,” says Anita Jones-Mueller, MPH, president of Healthy Dining. “It doesn’t have to be. MyMenu solves this problem through our advanced personalization technology powered by our ingredient-level database which is built in partnership with restaurants. We are thrilled to have the opportunity to work with Scripps as we develop the MyMenu platform to ultimately help millions of Americans improve health and enjoy restaurant dining with family and friends.” 

The Phase I feasibility research will include a qualitative assessment and focus groups with individuals living with type 2 diabetes, key informant interviews with certified diabetes educators (CDEs), and four weeks of a simple “one click” method of menu item tracking by study participants when eating away from home. The Phase II project, a randomized control trial, will expand the Phase I objectives and will measure eating behavior change and health improvement based on food orders tracked through the MyMenu® platform.  

This research is supported by the Small Business Innovative Research (SBIR) program funded through the National Institute Of Diabetes And Digestive And Kidney Diseases of the National Institutes of Health under Award Number R43DK119089. The content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health.

# # #

References

(1)    U.S. Department of Agriculture. [Accessed June 7, 2016] Food-Away-from-Home. USDA Economic Research Service website. http://www.ers.usda.gov/topics/food-choices-health/foodconsumption-demand/food-away-from-home.aspx Updated October 29, 2014.

(2)    Lachat C, Nago E, Verstraeten R, Roberfroid D, Van Camp J, Kolsteren P. Eating out of home and its association with dietary intake: a systematic review of the evidence. Obes Rev. 2012; 13(4):329– 346. [PubMed: 22106948].

About Healthy Dining

Accents On Health, Inc., DBA Healthy Dining, has received 13 awards through the National Institutes of Health (NIH) Small Business Innovative Research (SBIR) program. These awards focus on the development and evaluation of health-related behavior and environmental change strategies for the restaurant industry. These projects, and the technologies and services developed, provide the Healthy Dining team with deep insights into the successful execution for short- and long-term public health benefit.

Healthy Dining has grown to be the most experienced restaurant nutrition services provider in the world, supporting restaurants of all types and sizes. Services include nutrient analysis, allergen and gluten identification, and validation of attributes such as “organic,” “clean,” “vegan,” and other terms. The company’s signature site, HealthyDiningFinder.com, originally developed through NIH SBIR funding, is the only search engine of its kind helping Americans easily find better-for-you menu choices at thousands of participating restaurants coast to coast. 

Healthy Dining has recently launched MyMenu,® a “virtual menu concierge” that gives guests unprecedented personalization functionality to find menu items based on personal health needs and lifestyle preferences. This groundbreaking technology – accessed on the restaurant websites, mobile apps, and/or tablets and kiosks within the restaurant setting – is poised to revolutionize how guests choose restaurants and find menu items aligned with personal goals and preferences. The MyMenu platform, now launched with nearly 1,200 restaurant locations, will also be available at an enterprise level for universities, health and wellness organizations, weight and diabetes management, wearables and other wellness-focused industries in 2019.

 

For more information, contact Anita Jones-Mueller, MPH at Anita@HealthyDining.biz

DANIELLE GAFFEN JOINS HEALTHY DINING TEAM

Brings Special Commitment to Service and Love of Nutrition and Culinary Arts

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SAN DIEGO, CALIF. (September 1, 2018) — California-based Healthy Dining announces the addition of Danielle Gaffen as nutrition marketing coordinator.  Danielle assists Healthy Dining’s dietitians and supports the company’s marketing efforts through a wide variety of projects.  And when she’s not pouring over recipes or coordinating articles for the company’s two newsletters, Danielle is pursuing her Master of Science degree at San Diego State University (SDSU), where she is enrolled in the Didactic Program in Dietetics (DPD). In addition to being a member of the campus Student Nutrition Organization, Danielle heads up a nutritional intervention research study at SDSU and “exercises” her culinary talent by teaching cooking classes – even preparing meals for the San Diego Chargers’ NFL football team.  No introduction about Danielle would be complete without mention of Sox in a Box, the non-profit organization that she started – at age 11 – dedicated to providing socks for the world’s homeless and orphan children.

“We are thrilled to have Danielle join us on our mission to contribute to a healthier America – in a delicious way!” said Anita Jones-Mueller, president and founder of Healthy Dining. “Danielle is an exceptional and talented graduate student with an impressive work ethic.” 

For Danielle, becoming part of the Healthy Dining team is a natural next step, enabling her to combine a love of nutrition with a passion for the culinary arts.  “I am proud to be part of such a bright, detail-oriented team that contributes so much to society in a time when nutrition is more important than ever."

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About Healthy Dining

Healthy Dining is the most experienced restaurant nutrition services provider in the world, supporting restaurants of all types and sizes. Services include nutrient analysis, allergen and gluten identification, and validation of attributes such as “organic,” “clean,” “vegan,” and other terms.  Healthy Dining has conducted numerous research projects supported by the National Institutes of Health in the area of restaurant nutrition.  The company’s signature site, HealthyDiningFinder.com, is the only search engine of its kind helping Americans easily find better-for-you menu choices at thousands of participating restaurants coast to coast.  Building on its decades of nutrition support for consumers and restaurants alike, Healthy Dining’s new MyMenu® technology – accessed on the restaurant websites, mobile apps, and/or tablets and kiosks within the restaurant – will revolutionize how guests find their “ideal meal” at their favorite restaurants and eateries.  

For more information, please visit HealthyDining.biz, HealthyDiningFinder.com and RestaurantNutrition.com

 

HEALTHY DINING ANNOUNCES NEW VICE PRESIDENT OF TECHNOLOGY

Tech Expert Leads Company’s “Personalized Eating” Innovation

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SAN DIEGO, CALIF. (September 6, 2018) — California-based Healthy Dining is proud to announce the appointment of Michael Ki as its Vice President of Technology. Michael will be leading the development of Healthy Dining’s digital and mobile technology, which fills market gaps in the consumer eating and restaurant menu management/ordering landscape. He will also be building, leading, and supporting Healthy Dining’s technology team as the company grows its digital footprint to world-class status.

“We are thrilled to have Michael join our team at this exciting time as we continue our development of cutting-edge software solutions to both accelerate and power a personalized eating movement,” said Frank Mueller, Chief Innovation Officer of Healthy Dining. “Michael’s expertise and 25+ years of impressive accomplishments will be instrumental to our company’s growth and expansion, ultimately empowering millions of people to eat healthier and live higher quality lives.”

Michael worked for nearly 20 years as the director of technology for the University of California, San Diego (UCSD) and as a software and systems engineer with two startups. His expertise spans a wide range of management, technical and consultative services related to application development, acquisition, use, and maintenance of computer and network software and hardware.

Embracing the opportunity to join Healthy Dining, Michael explains, “I share in the company’s vision and mission to improve the health of our nation as well as my own.  My wife and I just had our second baby, and I can’t think of a better mission to lead than one that will make the world a healthier place for our future generations.

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About Healthy Dining

Healthy Dining is the most experienced restaurant nutrition services provider in the world, supporting restaurants of all types and sizes. Services include nutrient analysis, allergen and gluten identification, and validation of attributes such as “organic,” “clean,” “vegan,” and other terms.  Healthy Dining has conducted numerous research projects supported by the National Institutes of Health in the area of restaurant nutrition.  The company’s signature site, HealthyDiningFinder.com, is the only search engine of its kind helping Americans easily find better-for-you menu choices at thousands of participating restaurants coast to coast.  Healthy Dining recently launched MyMenu®, a “virtual menu concierge” that gives guests unprecedented personalization functionality to find menu items based on personal health needs and lifestyle preferences. This groundbreaking technology – accessed on the restaurant websites, mobile apps, and/or tablets and kiosks within the restaurant – is poised to revolutionize how guests choose restaurants and find menu items aligned with personal goals and preferences. The MyMenu platform, now launched with more than 1,000 restaurant locations, will soon be available at an enterprise level for universities, health and wellness organizations, weight and diabetes management, wearables and other wellness-focused industries.

For more information, please visit HealthyDining.bizHealthyDiningFinder.com and RestaurantNutrition.com

Healthy Dining Adds “Dynamic Duo” to Expert Nutrition Team

New team members to lead further development of personalized eating ecosystem.

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SAN DIEGO, CALIF. (December 3, 2018) -- California-based Healthy Dining, the leading provider of nutrition services and technologies for the restaurant industry, announces the expansion of its nutrition team with the addition of Olivia Schwartz, MS, RD, and Kelly Donahue, BS

This “duo” joins Healthy Dining as it continues to amplify its quest to unite consumers with first ever MyMenu® personalized eating technologies. Together with Healthy Dining’s team of nutrition, research, marketing, and software experts, Olivia Schwartz and Kelly Donahue will be leading the first ever MyMenu® “virtual menu concierge” offered to the San Diego public. MyMenu provides restaurant guests with unprecedented personalization functionality to easily find menu items based on personal health needs and lifestyle preferences, ranging from high performance for athletes and first responders, to weight loss and diabetes, to food allergies and sensitivities, to eating styles like vegan, vegetarian and organic. Learn more here.

“Olivia and Kelly are working one-on-one with local San Diego chefs to help them offer accurate nutrition information and healthful menu choices for MyMenu. As strong additions to our expert team, Kelly and OIivia both share in our company’s passion in optimizing consumer health and furthering environmental sustainability – in a delicious way,” said Anita Jones-Mueller, Healthy Dining founder and CEO. Restaurants and chefs can learn more here.

Olivia Schwartz, MS, RD, completed both her master’s degree in community and behavioral nutrition and her bachelor’s degree in human nutrition from Virginia Tech. “This is my dream job because I get to pair two of my passions: nutrition and technology,” said Olivia Schwartz, Healthy Dining’s San Diego Program Manager.  “MyMenu fulfills my desire to empower consumers to make informed and personalized food decisions when dining away from home.” During college, Olivia provided nutrition analysis services for Virginia Tech Dining Services and likes to tout that she learned about providing excellence in customer service in her positions at Trader Joe’s and Whole Foods.

Kelly Donahue, BS, received her bachelor’s degree in applied science in dietetics and clinical nutrition from Cal Poly, San Luis Obispo. “As a foodie, I am thrilled to be a part of building this revolutionary restaurant nutrition technology to help people meet their various nutrition needs when eating out,” said Kelly Donahue, Healthy Dining’s San Diego Restaurant Nutrition Specialist. Kelly recently worked at a health-focused meal delivery company where she conducted nutrient analysis, created recipes for different populations (e.g., vegetarian, pescatarian, celiac, etc.), and authored a health and fitness blog. She also worked as an assistant dietitian for Long Beach Unified School District.  

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About Healthy Dining

Accents On Health, Inc., DBA Healthy Dining, has received 13 awards through the National Institutes of Health (NIH) Small Business Innovative Research (SBIR) program. These awards focus on the development and evaluation of health-related behavior and environmental change strategies for the restaurant industry. These projects, and the technologies and services developed, provide the Healthy Dining team with deep insights into the successful execution for short- and long-term public health benefit.

Healthy Dining has grown to be the most experienced restaurant nutrition services provider in the world, supporting restaurants of all types and sizes. Services include nutrient analysis, allergen and gluten identification, and validation of attributes such as “organic,” “clean,” “vegan,” and other terms. The company’s signature site, HealthyDiningFinder.com, originally developed through NIH SBIR funding, is the only search engine of its kind helping Americans easily find better-for-you menu choices at thousands of participating restaurants coast to coast. 

Healthy Dining has recently launched MyMenu,® a “virtual menu concierge” that gives guests unprecedented personalization functionality to find menu items based on personal health needs and lifestyle preferences. This groundbreaking technology – accessed on the restaurant websites, mobile apps, and/or tablets and kiosks within the restaurant setting – is poised to revolutionize how guests choose restaurants and find menu items aligned with personal goals and preferences. The MyMenu platform, now launched with nearly 1,200 restaurant locations, will also be available at an enterprise level for universities, health and wellness organizations, weight and diabetes management, wearables and other wellness-focused industries in 2019.

 

RESTAURANT SUPERSTARS SHARE ADVICE ON NAVIGATING “HEALTHY CHANGE”

Healthy Dining’s CEO Leads Keynote at the Western Foodservice & Hospitality Expo

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LOS ANGELES, CALIF. (August 13, 2018) – Anita Jones-Mueller, Healthy Dining’s CEO and nationally known market innovator and thought leader in the healthy eating landscape, will lead the keynote session, Restaurant Superstars Navigating Healthy Change, at the California restaurant industry’s annual conference. The session will be held on Monday, August 20, 2018, from 11:30 a.m. – 12:30 p.m. on Center Stage in West Hall at the Los Angeles Convention Center.

“Industry superstars” joining the panel include:

· Erik Oberholtzer, co-founder and executive chairman, Tender Greens

· Nicole Bushnell, vice president of marketing, Luna Grill Restaurants

· Jonathan Rollo, commander-in-leaf, Greenleaf Gourmet Chopshop

· David E. Goldstein, chief operating officer, Sharky’s Woodfired Mexican Grill

The keynote is aimed at providing restaurateurs with strategic insight and inspiration to address today’s rapidly evolving customer expectations. Panelists will discuss the growing health, lifestyle and technology trends and how their restaurants are meeting guests’ preferences and preparing for continuing change over the next few years. Jones-Mueller will provide a “scorecard” for audience attendees to assess how their restaurant measures up in capitalizing on the emerging lifestyle and technology trends.

Jones-Mueller will also lead a discussion titled, The Emerging Health and Tech Trends: Are You Ready? on Sunday, August 19, from 12:00 to 12:45 p.m. and on Tuesday, August 21, from 2:00 – 2:45 p.m. Both sessions will be held in the Education Zone and will focus on helping restaurants understand today’s health, nutrition and technology shifts, and how to best transition for the future.

At Healthy Dining’s booth #412, attendees can view a live demo of the company’s groundbreaking, new MyMenu® technology, as well as learn more about Healthy Dining’s nutrition services. MyMenu is the first ever “virtual menu concierge” that matches restaurant menu items with guests’ health and lifestyle preferences.  MyMenu’s personalized, interactive experience is now available on the websites at over 1,000 restaurant locations nationwide, including California Pizza Kitchen, Rubio’s Coastal Grill, Souplantation, Sweet Tomatoes, and Farmer Boys. Luna Grill, Sizzler and Wood Ranch are set to launch soon. California Pizza Kitchen offers MyMenu in its mobile app and on tablets at all locations upon request.

Who: Anita Jones-Mueller, founder and CEO of Healthy Dining                 

What: 2018 Western Foodservice & Hospitality Expo  

When: Restaurant Superstars Navigating Healthy Change: Monday, Aug. 20, 11:30 a.m. to 12:30 p.m.

The Emerging Health and Tech Trends: Are You Ready?: Sunday, Aug. 19, 12:00 to 12:45 p.m. and Tuesday, Aug. 21, 2:00 to 2:45 p.m.

Where: Los Angeles Convention Center (West Hall)

Healthy Dining booth #412, Center Stage for keynote, and Education Zone for seminars

Info: To set up an interview with Jones-Mueller, contact Kimberly Turman at kturman@championmgt.com

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About Healthy Dining

Healthy Dining is the most experienced restaurant nutrition services provider in the world, supporting restaurants of all kinds and sizes with a variety of nutrition-related services that include nutrient analysis, allergen and gluten identification, and validation of attributes such as “organic,” “clean,” “vegan,” and other terms. Healthy Dining recently developed groundbreaking technology that enables restaurants to provide accurate, real-time digital nutrition data to guests. This new technology, MyMenu®, gives guests unprecedented personalization functionality to find menu items based on personal health needs and lifestyle preferences. This technology – accessed on the restaurant websites, mobile apps, and/or tablets and kiosks within the restaurant – is poised to revolutionize how guests choose restaurants and find menu items aligned with personal goals and preferences.

For more information, visit HealthyDining.bizHealthyDiningFinder.com and RestaurantNutrition.com.

HEALTHY DINING AND RESTAURANT PARTNERS LAUNCH FIRST EVER MYMENU PERSONALIZED NUTRITION CONCIERGE

MyMenu Platform Matches Guests’ Health and Lifestyle Preferences with Customized Menu Choices

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August 3, 2018

Dallas, TX  (RestaurantNews.com)  Healthy Dining, the nation’s most experienced nutrition services provider for the restaurant industry, together with 1,000+ restaurant locations nationwide, is launching the first ever technology system, called MyMenu®, personalized for guests’ health, wellness and taste preferences.

More than ever, Americans are craving information about the food they eat. MyMenu helps bring this information to life in a mobile, personalized and interactive format, in partnership with restaurants and health and wellness organizations.

MyMenu is a “virtual menu concierge” providing highly customized recommendations that match restaurant menu items with a guest’s health and taste preferences. The platform’s personalization is powered by restaurant ingredient data analyzed and validated by Healthy Dining’s registered dietitians. No other source provides this level of detailed and trustworthy information.

“Guests want nutrition and allergen information while on the go, and it’s almost impossible to access that information from a nutrition spreadsheet on a restaurant website,” said Anita Jones-Mueller, MPH, president and founder of Healthy Dining. “Guests also want to know a lot more about ingredients, environmental sustainability, and whether items are vegetarian or vegan. They want to be able to accurately track their restaurant meal and integrate with wearables and health apps. Healthy Dining’s new technology, combined with our dietitians’ expertise and efficiency, creates the opportunity to help restaurants of all types and sizes provide a full spectrum of information to meet today’s guests’ technology and lifestyle expectations.”

The mobile responsive MyMenu is now available on the websites of more than 1,000 restaurant locations nationwide. California Pizza KitchenRubio’s Coastal GrillSouplantation and Sweet Tomatoes, and Farmer Boys currently offer the groundbreaking platform. Wood Ranch and Sizzler are set to launch soon, followed by Luna Grill. California Pizza Kitchen also offers MyMenu tablets for viewing at each location upon request.

“We are always looking for ways to enhance the guest experience, whether through technology advancement or menu innovation,” said Ashley Ceraolo, senior VP of marketing for California Pizza Kitchen, one of the first brands to roll out the MyMenu platform. “We offer a variety of menu items to satisfy specific dietary needs and are proud to introduce the MyMenu platform on our website, mobile app, and our in-restaurant tablets as a way for guests to feel confident about putting together a meal that meets their personal preferences.”

Healthy Dining is also collaborating with enterprise-level partners, such as universities, healthcare and wellness organizations and weight management and wearable companies to provide co-branded MyMenu platforms. These enterprise-level MyMenu applications are designed to improve health by making it easy for consumers to easily find restaurants and menu choices meeting personalized needs and preferences. Read More