The FoodCalc Menu Labeling and Nutrition Blog

Serving Diners with Special Dietary Needs

2011-10-05T15:21:00.000-07:00

I have been reading a lot of articles and blogs about the great responsibility that a restaurant assumes when serving a diner with special dietary needs. I remember a time a when it was quite rare to encounter someone with a food allergy, especially a life threatening one; nowadays we serve tons of people with specific food intolerances and sensitivities, or just intense preferences. It’s kind of a lot for the restaurant/hospitality industry to handle; not all servers and line cooks have a vast knowledge of what foods contain gluten, or what a food allergy even is.

A lot of the frustration from the food industry comes from the vast quantity of diners who claim to be “allergic” to this or that, which seems to be much more than the 6% of the population who actually are. Here are some of the specific problems that diners may cite when placing a special order, and what these terms actually mean:

Food Allergies – A food allergy is a chemical response to a food on the body that generates an anaphylactic response. These reactions can be quite severe and can be life threatening if not treated immediately.

Food Intolerances – The most common food intolerance these days is to lactose, a sugar found in dairy products. When someone is intolerant to a food, that food will not digest properly in their system and will flush through the body too quickly without being broken down, causing extreme discomfort and usually diarrhea. Celiac Disease is very similar to an intolerance, and has a similar reaction when those affected consume gluten (a protein found in wheat, rye, oats, and barley). Unlike lactose intolerance, the food does not simply pass through the system undigested, it actually damages the digestive tract which can lead to other food not being digested and absorbed properly.

Food Sensitivities – People with food sensitivities can generally consume small amounts of the food that “bugs” them. The reactions to sensitivities can range from illness similar to an intolerance to a general “icky” feeling. Common reactions include swelling of the hands and feet, nausea, and fatigue.

Of course your diners probably won’t go into deep detail about which issue they will have with the food in question, but it may help to know what some of the outcomes may be. Some restaurants have chosen not to take on the liability, for these special needs diners because the risks are so high, but no one likes turning away business. It doesn't look like the discussion about allergens will be going away any time soon, so it might be helpful to train your staff on the differences between these terms, so they can better help diners and protect the restaurant operator.

How does your operation handle special dietary needs?

Facts Up Front: More discussion on food labeling

2011-09-29T15:23:00.000-07:00

In another move toward making nutrition information readily accessible to consumers, the Grocery Manufacturers Association (GMA) and the Food Marketing Institute (FMI) have announced the relaunch, if you will, of the Facts Up Front (formerlly known as "Nutrition Keys") labeling system.

The new nutrition icons are part of a voluntary program designed to clearly showcase calories, saturated fat, sodium, and sugar per serving. Read more about these changes here.

Clearly these changes, in addition to the proposed changes to the FDA's Nutrition Facts Panel, are a sign of the times: America is moving toward a more educated consumer audience. What are your thoughts on this movement? Weigh in in the comments section, or post your thoughts on our company Facebook page!

American Barbecue: Delicious AND Nutritious?

2011-09-20T18:38:00.000-07:00

Summer has come to a close, but in many regions of the country, it is still warm enough to host one more outdoor barbecue. It doesn’t take a nutritionist to discern that most barbecue fare is not traditionally seen as the picture of health. Creamy coleslaw, buttery cornbread, cheesy macaroni, and fatty meats come to mind when most diners picture this beloved culinary treasure.

Don’t get me wrong, I love barbecue. I really do. I love it so much that I refuse to accept it’s bad reputation for expanding summer waistlines. Instead, it is my heartfelt contention that barbecue is actually one of the easiest cuisines to modify to be healthier without sacrificing the taste or experience of the original.

For one thing, barbecuing is, by nature, a very healthy way to prepare food. The dry heat means that no oil or butter is required, and marinades and spice rubs can take center stage for flavoring the food.

For those who are gluten intolerant, barbecue is a great option. With the exception of bread, most traditional barbecue dishes are meat or vegetable based, which is good for the carb counters out there, too.

Here are some other tips for preparing a healthier homestyle meal:

· Choose leaner cuts of meat, and remove the skin when possible. Rotisserie chicken is a great option with the skin removed, as it retains its full flavor. Skinless breasts and thighs are another smart poultry choice. When cooking ribs, choose baby back over spare ribs, as they are leaner and just as tasty. Center-cut pork chops and lean cuts of red meat, like skirt steak, are all protein-packed, lower fat options.

· Be carb-conscious. I don’t know about you, but I’m not about to forgo carbohydrates completely in the name of health. I will, however, entertain the idea of a baked potato instead of potato salad, or a pasta salad instead of macaroni and cheese. These swaps are simple and still satisfying.

· Be your own BBQ. Many bottled barbecue sauces are full of sodium and high-fructose corn syrup. Consider creating your own house recipe with less sugar and more spices, and it could become your signature sauce.

· Watch the extras. Coleslaw itself is not a dietary disaster; it’s the mayonnaise often found as the coleslaw base. Try a vinegar-based version and get all the crunchy satisfaction without the extra calories and fat.

· Look again. Certain classic barbecue dishes get a bad rap for no reason. The first example that comes to mind is baked beans. Sure, the combination of brown sugar and molasses is not ideal, but these indulgences are balanced by all the protein, fiber, and antioxidants in the beans.

· Veggies. Fruit. More veggies. Another feature of homestyle cuisine that often gets overlooked is the overwhelming options for incorporating produce! What could be healthier than that? The best part is that so many of your barbecue favorites already fall into this category and you don’t even realize it. How about some grilled corn on the cob with salt and pepper? Or perhaps some fresh-cut chunks of watermelon for dessert? Don’t forget the classic southern dish of collard greens, which are essentially one of the healthiest foods you could possibly eat. For vegetarians and omnivores alike, make a substantial main course by stacking vegetable chunks on a kabob and grilling them as you would grill the meat.

Classic barbecue dishes are a national treasure and should be enjoyed by those who want it. The beauty is that as with almost every cuisine, with just a few small tweaks, barbecue can also be served to even the most health conscious diner.

Now what are you waiting for? Get grillin’!

Healthy Minded Consumers and Social Media

2011-09-14T16:24:00.000-07:00

It is clear at this point that there is a large and growing subset of restaurant diners seeking out healthy options. The industry has gone to great lengths to market new menu items to this emerging demographic. But what if restaurants didn’t need to makeover their entire menu in order to appeal to this group of customers? What if some simple tactics using modern technology and communication strategies could positively affect the way consumers see a restaurant’s brand? Studies are showing that utilizing social media to effectively communicate a restaurant’s image can do exactly that.

In a recent study conducted by DigitalCoCo, surprising statistics were reported about restaurant brands and the perceived healthfulness by consumers. Take a look:

Surprisingly, when it comes to healthy eating, McDonald's actually scored higher than Subway by healthy consumer "tastemakers" who rated restaurants on social media platforms such as Facebook, YouTube, Foursquare and Twitter.

Could it be that social media-savvy diners are simply more inclined to rate a brand as healthier if they are loyal to the restaurant? Could it perhaps be the way the respective restaurants have portrayed their brands on these social media platforms?

What factors do you believe influence a restaurant brand's image when pertaining to health?

The Nutrition Facts Panel is Getting a Makeover

2011-09-12T21:35:00.000-07:00

Quite a lot of buzz was generated last week when the FDA announced plans to rework the standard nutrient facts panel found on retail food items.

I can't help but notice that these proposed changes are part of a much grander societal shift in the way nutrition and preventative healthcare measures are addressed. With the passage of the national menu labeling law, the recent overall of the long-standing food pyramid to the more straightforward MyPlate, and now the makeover of the nutrition facts panel, it's indisputable that the FDA is responding to the growing concern about obesity and its associated healthcare costs for America.

The evolution of the nutrition label has been a long time coming. Though the label is nearly two decades old, discussions about changing its layout have been in the works since 2003. A particularly fascinating contest was held earlier this year by UC Berkeley and Good Magazine, which resulted in 60 design proposals and a world of feedback and commentary. It would seem it's not just the FDA that is pushing for change: consumers and healthcare professionals alike are rooting for a reformed design. Heck, when you need a Registered Dietitian to decode a nutrition label, it's a sign that we're ready for change.

I'm excited to see the changes that will result from this movement. No doubt there will be some resistance from the industry regarding the costs of such an undertaking, but with modern web-based technologies, these changes can be affordably and almost effortlessly implemented.

What would you like to see emphasized on a more modernized nutrition label?

Why I Love Chain Restaurants (Really!)

2011-09-09T07:45:00.000-07:00

Let’s face it: chain restaurants don’t exactly have a glamorous reputation. The paparazzi aren’t lined up outside of your local Applebee’s, no doubt because I’m fairly certain Angelia Jolie isn’t dining at many places that feature pictures on the menu.

Personally though, I have always found a certain charm to chain restaurants. There is a familiarity there that is immediately recognizable, which can be very comforting for someone who is traveling, away from family, or just happens to be a sentimental fool like yours truly.

The first example that comes to mind is Mimi’s Cafe. My affinity for it started when I was in high school, when I would often end up there for breakfast with my dad on our way to spending the day in the city. This habit continued into college, when my friends and I would frequent the place after a night of debauchery. I ate at a Mimi’s the morning after my 21st birthday, the morning of my sister’s wedding, and the first time my husband and I went out on a breakfast date.

I don’t know what it is about Mimi’s that I love so much. I think of it as sort of a classed-up Denny’s. Inexplicably I will only go there for breakfast. Inexplicably I consider it a treat to go, despite the average breakfast entree costing little more than my daily Starbucks habit. I don’t know exactly why I adore it, but I have a few guesses:

Predictability

A chain restaurant like Mimi’s is predictable. But that word has negative connotations. Dependable, perhaps. You always know what to expect, be it warm breadsticks at Olive Garden or those perfectly salty tortilla chips at Chevy’s.

Affordability

Sure, I’d love to visit The Ivy one day, but my wallet would much prefer it if I stuck to places who’s menu is geared toward the everyday diner’s budget.

Availability

There is a time and a place to spend two hours trying to find that perfect little corner bistro. While you’re exploring the streets and alleys of Florence, perhaps. By the time Friday night at 8pm rolls around, however, I really just want to grab a (predictable, affordable) bite.

Informability

Ok, I don’t think that’s actually a word. But because chain restaurant menus are uniform and often subject to menu labeling laws, it is increasingly easy to find nutrition information for the food I’m eating. Big,big plus for this dining detective.

Familiarity

While studying abroad, I took great comfort in being able to visit a Starbucks in London and being transported back to my hometown for those 15 minutes. Food in itself is often tied to emotions and memories…the same goes for the institutions in which we eat and drink.

How about you? Are you a fan of chain restaurants, or do you prefer to seek out more unique places to dine?

Chipotle in the news: another argument for menu transparency

2011-09-07T15:20:00.000-07:00

You probably read the headlines a couple of weeks back about Chipotle's pinto beans, which contain bacon, but do not include a disclosure about said bacon on in-store menu boards.

The story is both a testament to the power of social media as well as the importance of transparency on restaurant menus.

From the Huffington Post:

Chipotle has always advised on its website that vegetarian and vegan customers should avoid its pinto beans. The beans are cooked with "a small amount of bacon," unlike the Mexican chain's black beans, which are vegan. But in-store menus do not indicate the porkiness of the pinto, and Chipotle's burrito assemblers are instructed to inform customers of the bacon inclusion only if they order a burrito without other meat.

The problem arose when a meat-eating, non-pork eating customer discovered that the pinto beans contained bacon. The patron (and magazine editor, I might add) took to Twitter and wrote a letter to the chain's CEO.

The story was well-publicized and have caused Chipotle to make changes to their in-store menus.

Menu transparency does not just come in the form of calorie disclosure. Allergen declaration, vegetarian/vegan symbols, and nutrition information all exist to protect both the consumer and the restaurant operator. The Chipotle story is a powerful example of why these disclosures are so important.

As a diner, what information do you look for on restaurant menus other than a description about the food? As a restaurant operator, what information do you feel is important to include?

Calorie counts in unsuspected places: IKEA

2011-08-22T10:24:00.000-07:00

It's true--you can now shop for dresser drawers AND eat some Swedish meatballs for 686 calories.

Is it just me, or are calorie counts turning up in the most surprising places? Ball games, food trucks, and now home decorating stores? It's official: nutrition information is ubiquitous.

College students: "Give us healthier food."

2011-08-18T10:16:00.000-07:00

A recent poll by Technomic yielded surprising results regarding college-aged students and their dining preferences. When asked about their school's dining program, only 28% of students claimed to be satisfied with the healthy offerings at their school.

Some trends Technomic includes in the new report include:

• Customization is an increasingly critical issue for college diners: nearly half of students polled (47%) said it is important that they can omit or substitute ingredients in their food.

• 21% of students limit their meat consumption by sticking to a vegetarian or vegan diet, eating only certain types of meat, or eating meat only occasionally.

• "Operators on and off campus could attract more students and increase the frequency of visits by refining their menus based on students’ desires.”

Talk about the student becoming the teacher: campus kitchens and restaurant operators alike can take a lesson from these results.

What can your restaurant do to easily cater to this demographic?

• Encourage the concept of customization. Consider a “build your own,” or a “you pick the combo,” option.

• Offer meat-free or meat substitutes as alternatives for vegetarians.

• Make nutrition information available for all or a select group of menu items, marking certain selections as lighter options.

Skinny Cocktails Taking Over Restaurant Menus

2011-08-11T10:01:00.001-07:00

There once was a time when people on diets reduced their calorie intake by eliminating eating out and excluding alcohol. Nowadays, one can dine out at many fine establishments and not only find low calorie menu options, but even low calorie cocktails, all without breaking the caloric break.

Alcohol is still full of empty calories, that we can’t change, but with modern food science we can do something about the empty calories that super sugary mixers provide. Just like with diet soda, beverage companies like Finest Call are starting to make artificially flavored mixers for calorie counting diners and the restaurants looking to attract them. And, summer offers a variety of naturally sweetened and naturally low calorie fruits that are a great substitute for conventional mixers.

Here are some examples of low calorie cocktails available in restaurants now:

Kona Grill provides an entire “Skinny” bar menu complete with appetizers and cocktails all under 200 calories.

Morton’s Steakhouse has introduced their line of Spa-Tinis; five beautifully

crafted cocktails served in stemmed glasses, and all under 200 calories.

McCormick & Schmick’s uses fresh lime juice with agave syrup to sweeten their

skinny margaritas instead of using the traditional sweet and sour mix. Agave

syrup is sweeter than regular sugars that less can be used and calories can be

saved.

Now, who said dieting can’t be fun?

CHEERS!

Calorie labeling shocker: Effective only when noticed.

2011-08-05T12:14:00.000-07:00

The LA Times ran an article last week with a catching headline: Calorie labeling may make a difference -- if customers notice. It opened:

Calorie labeling in fast food restaurants is part of the landscape, but is it making a difference in what customers buy? A study finds that it can, if people pay attention to the information.

The headline may as well have said, "Calorie labeling can make a difference - if customers can read," or " - if customers can count."

Indeed, customer interest and the ability to interpret and understand the calorie information is crucial to menu labeling success. Similarly, labeling arsenic as deadly will not be effective if the handler does not read the label, or have enough education to know better in the first place.

This evidence brings us to the following conclusions when assessing the effectiveness of menu labeling:

Calorie/nutrition information should be as conspicuously posted as possible.
Steps must be taken to give context to the information in order to facilitate the most informed decisions.

This is the reason why the national menu labeling law specifies that a sentence about the recommended daily caloric intake must be included on menus and menu boards.

In other words, customers must be able to read and reasonably interpret these figures before anyone can assume that they are choosing to ignore them.

Restauranteurs: where are you providing nutrition information for your customers? Is it accessible and clear?

Cheesecake Factory jumps on the 'skinny' ship

2011-08-03T07:13:00.001-07:00

Of the many restaurants jumping aboard the segmented-menu trend featuring lighter or healthier options, Cheesecake Factory is perhaps the most surprising, and also perhaps the most satisfying.

Cheesecake Factory has long been criticized for being slow to release their nutrition information to the public. Among diners and nutrition buffs, their nutrition analysis has acted as the holy grail of restaurant nutrition--if you get ahold of it, you would be among the few and far between.

Nowadays, not only does the chain make all nutrition available at the point of purchase, they are also releasing a "SkinnyLicious" menu , featuring 15 entrees under 590 calories and 12 appetizers under 490. As remarked by USA Today, "This move by Cheesecake Factory is the cosmic equivalent of Chuck E. Cheese adding a quiet zone."

That might be so, but the high-grossing restaurant chain is confident in its decision. "It's something America wants," says CEO David Overton. "When you're in this business, you have to please as many people as you can."

And the people have spoken: they want healthier options on the menu, even if only to be able to fit in some cheesecake after dinner.

Dining by Numbers: the consumer perspective

2011-08-01T17:07:00.000-07:00

Here at FoodCALC we largely do business with restaurants. While eventually what we do trickles down to the consumer level, we do not sell or promote to them directly (though we do get a lot of interest from them!). A year ago, I couldn’t help but think that we must have something to offer this demographic while still being true to what we do and who we are as a company. I started something that, in my opinion, has proved that B2B companies can still successfully engage with the consumer: the Dining by Numbers blog.

I author Dining by Numbers as the health conscious diner that I am, addressing and interacting with other health conscious diners. Originally titled The Dining Detective, I quickly changed the name because it is not my intention to uncover anything hidden; rather, to highlight my dining experiences from the perspective of a calorie counter. I sometimes blog about my tips for healthier dining, and often share my victories with finding restaurant food that fits within my nutritional budget.

The response has been wonderful. It’s amazing to interact with so many followers that use and benefit from the information that FoodCALC provides to restaurants. It has helped us as a company to better understand our customer’s customer, and how to work with them to help meet their end goal of rave reviews and customer loyalty.

As a foodservice servicer (say that five times fast!), historically I have struggled to find my company’s place among consumers. It is my job to effectively communicate the FoodCALC brand to the world, which is sometimes a challenge when that world is broken up into two decidedly different audiences: the foodservice industry and the foodservice industry consumer.

For FoodCALC, Dining by Numbers bridges this gap and gives us access to a demographic that we would otherwise not have the opportunity to communicate with. In the restaurant world, the consumer is the common denominator that keeps us all in business. This creative, engaging platform provides an open environment for an exchange of ideas that will, hopefully, benefit the entire restaurant and foodservice community.

I hope you will come visit my blog at Dining by Numbers to learn more about what the health conscious consumer wants!

Lara Baldwin is FoodCALC’s Communications Manager, as well as an established contributor to the online health and nutrition community.

Look Who Else Jumped on the Low Calorie Band Wagon

2011-07-28T08:18:00.000-07:00

Applebee’s was one of the first chain restaurants to start offering low calorie options with their Under 550 Calorie Menu, since them we have seen low calorie menu sections pop on various menus across the country. Here are a couple of the latest low cal players:

Carl’s Jrs' Turkey Burger

How could anyone forget the TV commercial featuring Miss Turkey in her teeny-tiny turkey burger bikini? The ad drew the attention of not only men, but also women and other health-minded diners: not because they wanted to know where to find their own turkey burger swimwear, but because the newest addition to the Carl’s Jr. menu is less than 500 calories. Along with enjoying the success of another eye-catching TV campaign, the fast food chain has also seen a significant increase in sales in response to the low cal menu addition.

Starbucks’ Bistro Boxes

After being bashed in the new for their high calorie/high sugar beverages, the coffee giant is taking great strides to re-invent themselves health haven. They started with lighter coffee drinks, smaller-portioned pastries, and now are even moving on to full meals with the addition of their new Bistro Boxes – complete entrees containing less than 500 calories each. Bon appetit!

School meals and childhood obesity: is the connection as strong as we think?

2011-07-07T10:04:00.000-07:00

Earlier this week during an in-office conversation about America’s obesity epidemic (these conversations happen a lot at FoodCALC) I was reminded of a Time Magazine article from a few years ago that really struck me. Three years later, now much has changed.

Childhood obesity is still a hot topic these days, and it seems that everyone is quick to place the blame on someone else, any entity, that could possibly be broken and subsequently fixed. Restaurant menus, physical education programs, and most recently, school lunch meals, have all come under fire for contributing to childhood obesity.

While I agree that these groups individually play a role in childrens’ health, I think it is more important to look at the progression that society, as a whole, has made in contributing to America’s obesity epidemic.

In the memorable summer 2008 issue of Time magazine, childhood obesity was examined from every level: environment, community, education, race, income, diet, neighborhood, and income.

A particularly interesting piece focused on school cuisine, with compelling pictorials of meals from the 1950s and today. While a typical school lunch in the 1950’s consisted of indulgent foods like mashed potatoes, pot roast, ice cream, and whole milk, the total calorie count is less than the average school meal today. My hypothesis is because these “indulgent” foods were at least whole, real, and pure—a luxury that is not afforded to modern school meals consisting of nachos, cookies, and canned peaches. Can these changes be attributed to schools alone, or are they perhaps, a reflection of society’s priorities and cultural shifts?

At the end of the day, segmented groups such as schools and restaurants are merely an expression of society’s values as a whole. The question of childhood obesity needs to be addressed from its root: obtaining information (and knowledge to interpret that information) to help facilitate the best choices for our society, our children, and ourselves.

Going Green & Lean with Nutrition

2011-06-30T10:02:00.001-07:00

We hear about “going green” everywhere these days—from the liquid we use to wash dishes down to the compostable cutlery served at quick service restaurants. As a nutritionist and a full-fledged “foodie,” the first thing I think of when I’m asked about the best way to start your “going green” journey is obvious: food! Food that is nutritionally dense is also the same food that is the most sustainable for our environment.

In theory, we are forced to think about food a minimum of three times a day (if you work in the restaurant industry, it’s likely a lot more than that). That makes food a very powerful component of the green movement. Every time you prepare, serve, or eat a meal, you have the opportunity to impact your environmental footprint, as well as make a strong impact on your health and the health of those you serve. Why not do both at the same time and kill two birds with one stone? Here are some tips on how to be conscious of your health as well as the health of the planet:

Choose foods that are low-calorie, nutritionally dense, and in their most natural state. You guessed it; I’m talking about vegetables. What other foods are filling, nutritious, and environmentally friendly as vegetables and fruits? Purchased directly from farmers, these miracle foods are not only low in calories, cholesterol, and fat, but are sustainable to produce and practically packaging-free.

Go with the grain. Produce isn’t the only eco-friendly, healthy food group. If it grows in the ground, it is almost guaranteed to be sustainable and nutritious. Go with whole grains as much as possible to get the most vitamins and highest fiber content.

Buy directly from farmers. By definition, farmer’s markets sell local food (hardly any carbon footprint) that is fresh off the vine. Plus, at farmer’s markets you are limited to buying only the foods that are in season, meaning they are at their most palatable and nutritional peak.

Grow your own. Whether it’s windowsill herbs, a backyard garden, or a community-supported endeavor, gardening reduced transportation and packaging costs, while allowing you to control the amount and types of chemicals used on your food. Restaurant owners sourcing from their own gardens is a steadily growing trend in the industry as “going green” gains momentum.

Cut the sugar. The typical American eats 150 pounds worth of sugar per year. That releases 855 pounds of carbon! Processed foods and soda are the main culprits here, neither of which is good for the Earth or your waistline. Cut your sugar consumption in half and save 7,500 calories a month!

Don’t forget about calories. Grains, nuts, legumes, and oils are all nutritious and natural, but they can also be calorically dense. Cater to dieter’s sensibilities and serve them in small portions that are calorically controlled.

Sustainability and the environment go hand in hand with a healthy lifestyle. In fact, it is almost impossible to speak or read about the movement toward greener practices without hearing about nutrition and fresh, whole foods. Illness and obesity are on a steady rise across America. Do your part by sourcing and serving foods as nature intended, and the world will be healthier for it.

Putting Restaurant Nutrition Facts to the Test

2011-06-02T11:45:00.000-07:00

Link to video: http://www.myfoxal.com/category/195956/video-landing-page?autoStart...

A few years ago a local news station released an exposé on a few major chain restaurants revealing that the nutrition facts that they had been disclosing to the public about some of their healthier meal offerings were actually quite false. Recently, a Fox news station in Alabama conducted a similar experiment by ordering meals from three different restaurant chains and having them tested at a food science laboratory to determine the meals’ exact nutritional content to then compare the values on the actual restaurant menus and websites. The findings this year were much more comforting; I think that the last study scared them straight.

The thing that diners need to keep in mind is that when you are getting food in a restaurant it is being prepared by human hands, not stamped out by a machine. It is perfectly reasonable to expect some variation in the nutrition contents of a menu item from dish to dish. At FoodCALC we always recommend that our clients use disclaimers very similar to the statement that Applebee’s gave Fox news for this very reason.

So how much variance should one expect from the posted nutrition information in a restaurant? According to the most recent proposed regulations from the FAD, 20% is considered reasonable variance.

It definitely helps to have and to follow standardized recipes, and to use consistent scoop sizes, and to follow proper production from procedures, but cooks and chefs are not well oiled machines; they are people. Not every chicken breast in a case will be cut exactly the same, and, not every #8 scoop will be exactly 4 fl oz.

All things considered, I still think that nutrition facts in restaurants provide good ordering guidelines for health conscious diners. What do you think?

From menu to label: Restaurant foods begin hitting grocery shelves

2011-05-23T09:15:00.000-07:00

Stroll the aisles at your local supermarket and you may find yourself wondering if you just entered a grocery store or a popular restaurant chain’s dining room. TGI Friday’s, California Pizza Kitchen, Taco Bell, and PF Chang’s are just a few restaurants who have licensed retail versions of their menu items to be sold on grocery shelves, and it’s a trend that is set to continue: Penetrating the retail market not only opens up an alternative revenue stream; it allows consumers to have the restaurant experience at home while still remaining connected to your signature offerings - think of it as an extension of your brand.

It’s not just the major chains that are making the jump. California-based Tender Greens and Specialty’s Café and Bakery are two examples of small to medium sized establishments that have crossed over to the retail market.

This trend caught my attention not only in the grocery store, but also in my office. I deal with a lot of restaurants who need to comply with nutrition labeling laws, and food companies who need to comply with packaged food labeling laws. Now I am starting to see al lot of crossover. At this point the two set of regulations are quite different, but are hopefully clear, and simple enough not to confuse the consumer.

Are you a restauranteur who has had success with marketing your brand through alternative foodservice channels? Please share your experience.

See you on the shelves!

The Royal Wedding: A Celebration of Not-So-Nutritious British Foods

2011-05-06T09:54:00.000-07:00

You may have heard about a certain royal wedding that took place last week in Great Britain (*insert sarcasm here*).

The buzz was awfully hard to avoid! One of the girls in the FoodCALC office got especially into watching the coverage, and even went so far as to throw a “royal wedding viewing party,” complete with tiaras and nibbles for her guests. This got me thinking…

How would some classic British food stack up nutritionally? If you’ve ever eaten at a British pub or tea house, you may agree that it’s not known for being the healthiest fare…but it sure can be delicious!

As an ode to the newly married William and Catherine, let’s break it down:

Scones with jam and cream (AKA “a cream tea”): 485 calories.

Flaky, buttery scones topped with clotted cream and jam are a classic British teatime treat.

Eggs, bacon, sausage, mushrooms, tomatoes, and baked beans with toast (AKA “a fry-up”): 780 calories.

Two eggs, two rashers of bacon, a piece of sausage, fried mushrooms and tomatoes, baked beans and a slice of fried bread may be a delicious English breakfast, but the calories quickly add up!

Fish & chips: 595 calories.

The signature British meal is made even better by piling on lots of malt vinegar, salt, and ketchup!

Sticky toffee pudding: 156 calories.

This steamed dessert is a sweet, sticky indulgence and is commonly served with vanilla ice cream or custard. Beware, 156 calories will only get you 1/6 of a serving. The cake below contains a whopping 936 calories and over 50g fat!

Note: all calorie information is based on standard recipes and average portion sizes.

With delicious meals such as these, it makes you wonder how British food has ended up with a bad reputation. There is plenty to indulge in here, right?!

Cheers to the newly married royal couple!

Decoded: the National Menu Labeling Law

2011-04-21T10:09:00.001-07:00

By now you have probably read headline after headline announcing the FDA’s release of proposed guidelines for calorie labeling in restaurants and vending machines. But what does it all mean? The document itself is 138 pages, but all you want are some answers to some very standard questions, right? What rules have actually been enacted? What types of establishments will be included? When will this all be enforced?

These questions have flooded the FoodCALC office since the FDA’s release; and I was as stumped as everyone else until I decided to decode the massive document for you. Here’s what you need to know:

The What

What the FDA published on April 1 is essentially clarified guidance on the national menu labeling law. Though its contents have been highly anticipated by the restaurant industry, nothing in this document turned out to be particularly unexpected. Perhaps the most important thing to note is that it is not a final ruling. These are merely proposed guidelines and the final regulation release date remains unknown (contrary to the many stories you may have read lately which speculate that time to comply is running out).

The Who

Restaurant chains and food establishments with 20 or more locations.

This includes: restaurants and fast-food places, bakeries, grocery stores, convenience stores, coffee shops, snack bars, and vending machines.
This does not include: movie theatres, amusement parks, airlines, hotels, and other establishments whose primary purpose is not to sell food.

A good rule of thumb for determining if a place is defined as primarily in the food business? If more than half of the floor space is used to sell food.

The When

The law will become effective six months from the release of the final regulations. That means it could easily be a year before enforcement begins. According to their website, the FDA plans to issue final rules before the end of 2011.

The Where

Calorie information must be posted directly on the menu or menu board (this is either a printed menu or a menu behind a cash register). In addition to calorie counts, a statement regarding suggested daily calorie intake must be included in order to give context to the menu items’ calories. This statement should read:

“A 2,000 calorie daily diet is used as the basis for general nutrition advice; however, individual needs may vary.”

There should also be a statement alerting consumers “additional nutrition information is available upon request.” This information can take practically any form so long as it is accessible to the customer (a counter card, sign, poster, handout, booklet, etc). It must contain full nutrition information for each menu item, including total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, sugars, dietary fiber, and protein.

The Why

Obesity is an acknowledged epidemic in the United States and is considered a major public health problem worldwide. With families eating out more than ever before, pressure has been put on the restaurant industry to become more transparent with their customers about the nutrition of their menu offerings. “We do see this as an important step in providing consumers with information they can use in choosing healthy diets and fighting obesity,” said Michael R. Taylor, deputy FDA commissioner for foods.

With hundreds of thousands of restaurants affected by compliance regulations, a record number of non-chain restaurants are now starting to voluntarily offer nutrition information. This is because the trend of menu labeling has become so prominent that consumers have come to expect the information, and supplying it has proven to give many restaurants a competitive advantage.

The Fine Print

There’s plenty of it. The guidelines cover everything from drive-though menus, self-service items, combination meals, custom orders, and restaurant specials. A more comprehensive overview of these details can be found on the FoodCALC resource page.

A few additional points worth noting:

Alcoholic beverages are exempt.
Nutrition information is expected to be within a 20% accuracy range.
Nutrition information must be established by means of reasonable basis, which includes databases like MenuCalc, cookbooks, laboratory analysis, and nutrition labels from product packaging.
Restaurants are required to show proof of the reasonable basis and documentation of nutrition analysis (i.e. MenuCalc summary reports) if requested during inspection.

The FDA estimates that roughly 278,600 restaurants organized under 1,640 chains will be affected by these rulings, and they are taking their time in making a final decision. Public comment will be accepted beginning April 6, 2010, for 60 days.

Whether it is a response to political or consumer pressure, restaurants providing nutrition information is fast becoming an everyday part of the dining experience. Whatever one’s personal feelings on menu labeling may be, its potential to have a direct effect on business makes it a worthwhile trend to follow.

Update: FDA's Proposed Menu Labeling Regulations

2011-04-01T16:33:00.000-07:00

The FDA has published its proposed guidelines pertaining to the National Menu Labeling Law, affecting restaurants with 20 or more locations nationwide.

FoodCALC will be releasing a more detailed summary of the law and how this will affect the industry next week.

Please note that this is not the final version of the national menu labeling guidelines, and no enforcement date has yet been given.

Some highlights from the proposed guidelines include:

Restaurants with 20 or more locations operating under the same name, and serving substantially the same menu, will be affected;
Disclosure will include calories on menus and menu boards and some marketing materials, with additional information (calories, calories from fat, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, dietary fiber, sugar, and protein) available upon request;
A statement with recommended daily caloric intake must be made visible to consumers to give context to calorie counts;
There will be a 60-day public comment period for restaurants and the industry to provide feedback to the FDA;
Alcoholic beverages will not be included.

Details of these highly anticipated proposed regulations can be found as a 183-page document at:
http://www.accessdata.fda.gov/scripts/oc/ohrms/advdisplay.cfm

To assure you are kept up to date with FoodCALC's breaking news announcements, please be sure to subscribe to our newsletter mailing list:

http://foodcalc.com/newsletters/subscribe.aspx

Thank you for being a friend of FoodCALC. Please contact info@foodcalc.com if you have further questions.

-The team at FoodCALC

Special Update: FDA Guidelines on Menu Labeling DELAYED

2011-03-22T12:11:00.000-07:00

In keeping with our commitment to provide our clients with the latest industry news, the following is a special message in regards to the FDA's final guidelines on the national menu labeling law, which has been expected to be released on Wednesday, March 23, 2011.

Our trusted industry sources now tell us that the release of these guidelines has been delayed and will not be available tomorrow. These highly anticipated rulings will most likely be released sometime next week.

As always, the FoodCALC team is here to support and guide our clients. Please feel free to contact us with any questions you may have, but rest assured we will keep you updated as soon as this information is released.

-The team at FoodCALC

Nutrition Information in Restaurants: Attitudes are Changing

2011-03-10T09:39:00.000-08:00

About three years ago I walked into a room of restaurant professionals to talk about restaurants providing nutrition information. During my talk I was laughed at, walked out on, and later told that both restaurants and consumers are not interested in knowing the nutritional value of foods served in restaurants. My, how the times have changed.

Last week I had a chance to attend and speak at the International Restaurant and Foodservice Show of New York (what a mouthful). The topic of my seminar was Calorie Posting Success Stories; I talked about real-life restaurateurs who have had great experiences with posting nutrition information, and how other restaurants may also benefit. Here are some of the high points:

In a 2010 study by Ohio State University, high calorie item sales decreased, while low calorie item sales increased, with the lowest-calorie menu item increasing in sales by 50%.
New York-based restaurant chain Energy Kitchen offers no menu item over 500 calories. Sales were up over 25% from 2010 compared to the previous year. The controlled-calorie concept is a hit with diners, with numerous testimonials shared from the company website as well as praise on the consumer rating website Yelp.
Frozen yogurt giant Red Mango uses nutrition information as a centerpiece in their marketing to gain an edge over their competitors. Famous among patrons for their 90-calorie cups, the chain is now the fastest-growing retailer of frozen yogurt and smoothies.
A study conducted by Usable Health, makers of the restaurant-ordering terminal Smart Menu, found that 61% of customers at Asia café Tin Drum were more likely to return after using a POS that supplied nutrition information.

You have probably heard me write about such stats before; the really amazing thing was the change in the audience. For one, a large audience – standing room only! There was a lot a lot of head nodding and agreement as opposed to grumbling and giggles. I even had a restaurateur speak up and give her own calorie posting success story, and get this, from a southern food restaurant!

I knew our day would come.

The First Lady and the Let's Move Campaign

2011-02-23T10:46:00.000-08:00

It has been a full year since First Lady Michelle Obama launched the Let’s Move campaign to the Country. The campaign’s main focus is to reduce the rate of childhood obesity in America. To the public, Let’s Move emphasizes the importance of healthier eating choices and increasing physical activity. Behind the scenes, Mrs. Obama has been working hard on encouraging beverage and food companies to cut calories and salt from their product offerings, and to be more transparent about their products’ nutritional contents.

A recent article from the New York Times reported that the Michelle is now setting her sights on the restaurant industry. Apparently, the Let’s Move campaign is having conversations with the National Restaurant Association about starting a program that would encourage restaurants to offer smaller portions and healthier options for kids menus.

The Obamas are long time proponents of menu labeling as means of educating the public about their food choices. President Obama even included mandatory nutrition labeling for chain restaurants as part of the National Health Care Reform Bill which has drawn a lot of praise and criticism.

Not much has been released about what will be involved in this new program aimed at restaurants, but I am pretty sure that it will be voluntary, nothing like the Toy Ban. I have already been noticing a lot of healthier kids options on restaurant menus, so I feel like this may be pretty well received by the industry.

What do you think? Will restaurants buy into a program to support healthy eating for kids?

Menu labeling: Give it time

2011-02-18T10:43:00.000-08:00

Recently I posted about the menu labeling bill in New York City, and the lack of results in healthier ordering to come from it. I have similar findings to report form you from King County Washington’s menu labeling bill.

The King County Menu Labeling Law has been in effect for over a year now, and although King County residents may be coming accustomed to seeing calorie counts on menus and menu boards when they go out to chain restaurants, it doesn’t seem to be having much affect on what they actually end up ordering. These findings come from a study published in the American Journal of Preventative Medicine that examined ordering patterns at seven Taco Time locations. They compared ordering patterns from before and after the law had taken affect, and the results: Nada.

Some think that these results, along with the New York study in 2009 with similar results show that these menu labeling laws are a waste of time, and will not have any effect on America’s obesity epidemic. But others, like me, think that it’s just too soon to influence behavioral change. This isn’t the first time we have seen slow progress towards healthy patterns; take smoking...

In the 1960’s new medical information came out that linked smoking cigarettes to poor health and some cancers; kind of like how recently obesity has been linked to health complications like diabetes and hypertension. The US Surgeon General Warning about cigarettes came out in 1964. Let’s take a look at the effect that had on smoking rates:

As you can see, the warning did not give result in an instant decline in smoking, but rates did eventually decline by quite a bit. And now, 40 plus years later smoking itself isn’t nearly as glamorous as it was in the 50’s and 60’s. This may be an indication that people will come around to ordering healthier items in due time.

What do you think, is menu labeling all for nothing, or do we just need to give it a few years?

Setting the Record Straight: What’s going on with the National Menu Labeling Law?

2011-02-07T08:00:00.000-08:00

Setting the Record Straight: What’s going on with the National Menu Labeling Law?

As many of you know, the National Health Care Reform Bill that president Obama signed into law last year includes a menu labeling section. This law will require chain restaurants to provide nutrition facts on menus and menuboards. I detailed more information about the law as it was initiallywritten in a previous blog post. If you take a look at the information provided in the initial passage of this law, you will see that it is pretty skimpy.

Since the law’s passage I have been getting a lot of questions from my clients and other restaurant operators about how this law will affect them, and what they will need to do. My answer to most of their questions: “I don’t know”. It’s not just me; there is a lot that has simply not yet been written by the FDA who is responsible for writing and enforcing this law.

The thing that has a lot of us worried is that the law states that it should go into affect one year from the bill’s passage: that’s March 23, 2011; really soon for not having all the facts yet. To avoid panic I contacted a colleague, in public affairs at the National Restaurant Association. He confirmed that we are still without a set timeline or set posting rules for this legislation, but they (the FDA) have alluded to the fact that they will be releasing details by the one year anniversary of the legislation (better late than never right?). Because the law, in its entirety will have just been released at that point, restaurants will not be expected to comply right away; that date is still to be determined.

Here are some common questions I get from operators that we are hoping will be answered in the final version of the law:

· How to display variations of a singly listed menu item (i.e. choice of sides, flavors, sizes,…etc).

· When and how the law will be enacted andenforced.

· If self-service (buffet) items will need to belabeled.

· If trans fat values will need to be labeled.

· Exact font size specifications.

· If marketing materials/promo menus will beaffected.

· If food tags/items on display will need to belabeled.

· If catering menus will be affected.

In summary: Sit tight, we are still waiting to hear all ofthe rules. Nevertheless, all restaurants with 20 or more locations shouldstart preparing for nutrition disclosure ASAP.

UPDATE: The FDA has withdrawn the original draft of the law that was previously introduced. This means that the limited information that we have had for the past few months is no longer valid pending final draft of the law to be released to the public March 23, 2011.

Do you want to see more nutrition information on menus?

2011-02-03T18:20:00.000-08:00

A little over a year ago I posted a blog about the lack of change in restaurant food ordering resulting from the New York City menu labeling law. Now, with the upcoming national menu labeling law it looks like diners are starting to have a change of heart.

A few months ago myself and FoodCALC’s Brand Coordinator, Lara Baldwin hit the streets to ask real diners what they thought about nutrition labeling in restaurants, and if it made a difference in their ordering. Here is a look at some of the responses we got:

http://www.youtube.com/watch?v=1ZhZdncYZAM

Ok, please don’t judge us on our videography/interviewing skills, but setting that aside, we spoke a lot of people who said that they would like to see nutrition information on menus, and would order healthier items because of it.

And, this isn’t just in California. A recent study from the NPG Group shows that Americans across the country are making healthier dining choices when eating out. The study showed an overall decline in the sales of sugary soft drinks, french fries, hot dogs, and fried chicken, and an increase in purchase of milk, grilled chicken and grilled chicken sandwiches, non-fried fish, breakfast cereals, fruit and yogurt.

This may be due to the availability of nutrition information, making for more informed and health conscious decisions, or the increased availability of healthier options, or both. Where there once was only fried chicken, there now is a grilled, where there once was only soda there is now milk, change is good….

Quality vs. Calories

2010-12-03T14:58:00.000-08:00

This situation happens to me a lot and it is beginning to drive me crazy: I go into a restaurant (generally speaking, quick service) and ask “do you have nutrition information?”. Instead of “No” I get: “All of our ingredients are organic,” or “locally sourced,” or “made without animal products,” or something else equally as irrelevant. Don’t get me wrong, all of these things are GREAT, but they aren’t going to help me or anyone else with our weight goals.

Let me explain: the term organic refers to food that has been grown or raised naturally and without pesticides or hormones. Organics doesn’t have anything to do with the presence of beneficial nutrients (i.e. vitamins, minerals, proteins,..etc.), or the absence of calories and/or fat. In theory, the absence of these artificial additives is thought to limit adverse health conditions, but doesn’t have anything to do with regulating body weight.

A bit of calorie balance 101: The human body needs a certain amount of calories per day in order to maintain body weight. If that number of calories is not met the body will lose weight by using fat stores to power itself. Alternatively, if that number is exceeded the body will store the excess calories as body fat. Although the presence of pesticides/hormones may not be beneficial for the body, you can see how it does not affect calorie balance.

Let’s see this theory in action:

Article: Twinkie diet helps nutrition professor lose 27 pounds. This guy went on a purely junk food diet made up of mostly processed snack cakes and chips, but ate only 1,800 calories a day (less than his caloric needs). He was still able to lose weight and improve his cholesterol values.

Movie: My McDiet. This film chronicles a woman’s endeavors to lose weight by following a 30 day, calorie controlled diet composed of foods from McDonald’s only. And guess what? It worked.

My point here is not at all to bash organics or any sort of sustainable foods. In fact these food choices are much better for the environment, and by many theories (i.e. Michael Pollan’s book In Defense of Food) beneficial for the avoidance of long term adverse health effects. All I am saying is that if the goal is to reduce body weight nutrition facts are what we need to focus on.

A Dietitian’s Ode to the San Francisco Giants (World Champions)

2010-11-10T16:16:00.000-08:00

For those of you who haven’t heard, the San Francisco Giants won the World Series on Monday and are 2010 world champions. And, by now most of you have figured out that I am a Giants fan. I was getting ready to write a lovely blog post about the thrilling topic of government money devoted to improving American wellness. Alas, the wellness grants will have to wait because I just got back from watching the Giant’s victory parade, and have baseball on the mind (and the Giants in my heart).

I am however, a nutrition blogger, here to discuss the topic of nutrition in the foodservice industry, and not my love for Juan Uribe, so to segue I have gathered some interesting facts about your favorite ballpark foods and their calorie contents’.

Let’s Play Ball!

Hot Dogs – 1 Alpine Hot Dog (the official hot dog of the San Francisco Giants) with bun, sauerkraut, relish, onions, and mustard has roughly 390 calories.

Fun Fact: Delaware North estimated that about 15,000 jumbo hot dogs would be served at the Ranger’s stadium during the World Series, that’s 585,000 calories in hot dogs.

Peanuts – A five ounce bag of unshelled peanuts contains 620 calories.

Fun Fact: Peanuts are an excellent source of monounsaturated fatty acids which can help lower your bad cholesterol levels.

Crackerjacks – 1 box of Cracker Jacks contains 420 calories.

Fun Fact: In 1994 a Fat Free Cracker Jack product was introduced.

Nachos – 5 oz chips with ½ cup nacho cheese sauce and jalapenos contains 950 calories.

Fun Fact: Delaware North estimated that 5,000 orders of nachos would be served at the Ranger’s ballpark during the World Series. That’s 4,750,000 calories of crunchy meltiness.

BEER – My favorite part of any professional sporting event is the $9 Coors Lights (not). One 12 oz light beer contains 100 calories.

Fun Fact: Beer is fat free and cholesterol free.

GO GIANTS!

Symbol Overload

2010-10-08T11:05:00.000-07:00

Do you ever go to the grocery store and get lost in all the health symbols on packaging? It’s like looking at a map with no key. What the H does all of this mean? Once you learn one it seems like three more come out. Between the Hannaford Guiding Stars that are only seen on the East Coast, the Smart Choices program that had some major issues with its criteria, NuVal, once known as ONQI, the Heart Check by the American Heart Association, whole grains,…I am totally overwhelmed.

It’s really not a bad idea from a business standpoint. Many American consumers could use some guidance when it comes to healthy eating (as evidenced by America’s obesity epidemic), why not get a piece of the pie? The tricky thing when making recommendations everyone has different needs (click here for more on this).

Now we’re starting to see symbols on restaurant menus, adding even more symbols to the mix. I’ve been hearing about a lot of different pilot programs across the country that get restaurants involved in labeling healthy items on their menus (voluntarily of course). A lot of people say that menu labeling doesn’t go far enough to educate consumers, so something like this seems like a reasonable next step.

I have two concerns with these programs:

1. That this will turn into the grocery store confusion mentioned above with too many symbols/programs. I think that one national symbol and set of criteria might make more sense.

2. That restaurants won’t be interested in the program in the first place.

What do you think? Would a menu health symbol be helpful?

Case Studies – How Real Businesses are Benefiting from Nutrition Facts

2010-08-26T15:12:00.000-07:00

There have been a few studies that have looked at the affects of menu labeling/nutrition information disclosure in restaurants. Most of them, not surprisingly have had very modest results. But I have been reading about some restaurants that have seen some pretty impressive changes in sales and diner ordering habits. I thought I’d share some with you:

Le Pain Quotidien

This was a company who was affected by a menu labeling law, and was required to post calorie counts on their menus. Before they started posting calories their Grilled Chicken and Smoked Mozzarella open-faced sandwich, coming in at 690 calories, and selling for $10.25 was their number one top-selling item. After they started posting calories, the Smoked Salmon Tartine with only 350 calories, and selling for $13.95 jumped from number seven to become top-selling item. That’s a difference of almost four dollars attributed to calorie disclosure … not bad eh?

Uno: Chicago Grill

Uno decided to re-vamp their entire menu to make it more health-conscious, and provide healthier items for their diners. One thing that they couldn’t change was their famous calorie-laden deep-dish pizza. After they started providing nutrition information they saw a 6% drop in deep-dish pizza sales. BUT, they also saw and 11% increase in salad sales. The overall change to their bottom line: NOTHING.

Mixt Greens

This is actually one of my clients who was very pleased the results of providing nutrition facts. We built them an interactive web page called a Meal-Builder where their clients can build their own custom salads and see their nutritional values. Within a few days of the Meal-Builder going live on the Mixt Greens site their diners were posting about it all over Yelp!, Twitter, and Facebook.

“Working downtown and eating healthy don’t always seem to go together. Mixt Greens has raised the bar on other restaurants by providing detailed nutrition information for all that they serve.”

-- David B. in Yelp!

Has anyone else out there had or heard of similar success stories?

Let’s Have Fun!!!

2010-08-04T12:56:00.000-07:00

If you have time please take a minute to watch this short video clip, it’s less than 2 minutes: http://www.youtube.com/watch?v=2lXh2n0aPyw.

Isn’t that great?!? This company was able to get 66% more people to take the stairs just by adding an element of fun. This got me thinking about our industry and how we may be able to use The Fun Theory to get people (kids especially) to eat healthier and drive business.

Fast food companies have been doing this for years to help drive their children’s sales by offering toys in kid meals and adding playgrounds to their restaurants. And now we’re beginning to see some restaurants use fun to drive choices towards choosing healthier options and forming better eating habits.

A few examples:

Burger King brought fun to fruit by offering apple “fries” as an alternative to French fries.

In 2004 McDonald’s launched their Go Active campaign to get people eating healthier and get them moving by offering free pedometers with adult happy meals.

What makes something fun? People love interactive activities right? One current interactive trend that empowers people to make healthier eating choices is the idea of the build-your-own. Letting people design their own meals by offering the pieces is fun, and why not make those choices healthy? Or maybe give an incentive for building a healthier meal. Isn’t produce cheaper than meats and dairy anyways?

What else have you seen restaurants doing to incentivize healthy choices?

What else could they do?

FoodCALC® and The California Restaurant Association Team Up to Help Restaurants Understand The National Health Menu Labeling Law

2010-07-28T11:00:00.000-07:00

Industry leader in web-based nutrition analysis, FoodCALC, has partnered with The California Restaurant Association to offer a webinar detailing how restaurant operators will be affected by the recently passed menu labeling legislation. The free webinar is scheduled for July 30 at 10:00am PST.

Lead by FoodCALC Director of Nutrition, Alyson Mar RD, webinar attendees can expect to get the inside scoop on how restaurants can comply with the mandate simply and affordably. “In the wake of the passage of the Health Care reform, many member restaurants have been scrambling to understand the details and necessary next steps imposed by the national menu-labeling portion of the legislation,” said Alyson. “In an effort to adequately serve the needs of our partners and their members, we are working closely with the California Restaurant Association to provide all of the details, education, and support that their membership is seeking.”

This informative live webinar will cover these important topics:

Details within the new legislation
Who will be affected by this legislation
How can restaurants comply
How current does nutrition information need to be
Q&A

The webinar will take place on Friday, July 30, 2010, 10:00AM PST.

To sign up, click here

FoodCALC Shows Ohio Restaurants How to Monetize Nutrition Information

2010-07-23T11:12:00.000-07:00

Industry leader in web-based nutrition analysis, FoodCALC, has partnered with The Ohio Restaurant Association to offer a webinar to teach restaurant operators how to monetize the results of nutrition analysis for their menu items. The free webinar is scheduled for July 27 at 10:00 AM Pacific time.

Lead by FoodCALC Director of Nutrition, Alyson Mar RD, webinar attendees can expect to get the inside scoop on how providing nutrition information to diners can actually help drive sales. “Restaurants trying to comply with menu labeling law are often at a loss about how to best present this information to their diners,” said Alyson. “As industry trends show diners are requesting nutrition information on restaurant menu items, it is imperative for restaurant operators to learn how nutrition information is the ultimate marketing tool, and can broaden their diner audience.”

The Ohio Restaurant Association has sponsored the webinar as an opportunity for their association members to benefit from this specialized knowledge. “Now that Congress has passed the nutrition disclosure law, operators across the US and Ohio are focusing on how to implement cost-effective menu labeling. The ORA is excited to partner with FoodCALC, a nationally known leader in nutrition information, to assist members who want to learn how to manage this new mandate to their advantage,” said Geoff Hetrick, President & CEO of The Ohio Restaurant Association. “I encourage all members large and small to participate in the webinar on July 27^th.”

The webinar will take place on Monday, July 27th, 10:00AM PDT (1:00PM EST) - 11:00AM PDT (2:00PM EST)

To sign up, click here

Why Provide Nutrition Information?

2010-07-16T10:37:00.000-07:00

As most of us know menu labeling laws only affect larger chain restaurants, but I am getting a lot more clients who are smaller chains and even independents. In an industry that vigorously fought menu labeling, why now are so many operators starting to provide nutrition information voluntarily. I thought up and researched a few reasons, and now I’d like to share them with you:

Compliance. The recently passed of the health care reform bill, only affects restaurant chains with 20 or more locations (roughly 250,000 total locations).

Awareness. As more multi-unit and independent restaurants start complying with menu-labeling laws and general concerns about healthy dining increase, consumer demand for nutrition information has also increased. I find that a lot more restaurants are speaking openly about nutrition information. They can see it coming and instead of shying away from it, they are curious about its benefits and impact on their operation. More tradeshows are having whole sessions surrounding nutrition information, healthy eating, and marketing to the health conscious diner. These sessions did not really exist one or two years ago, and now you will most likely find at least one, if not two, speakers on the topic at any given show.

We’ve all read the study completed by the National Restaurant Association’s 2009 Industry Forecast, which says researchers found that three in four adults say they are trying to eat healthier at restaurants than they did two years ago.

Marketability. Providing nutrition information opens a level of marketability that will allow you to reach out to new customers. I’ve seen a lot of restaurants select several healthy menu items from their menus to provide nutrition information for instead of the entire menu. This provides their customers with options for healthy dining and conveys a sense of nutritional responsibility. This is a new era for our industry, a time to broaden our diner audience. I read in the New American Diner survey from Restaurants & Institutions that 82% of diners said calorie disclosure is influencing what they order, and 60% said it determines where they eat. Using social media platforms such as Yelp and Facebook can really help restaurants make the most of their analysis results.

Increase in Sales. A study performed by the University of Missouri found that customers were willing to pay up to $2 more per menu item for healthier menu items when nutrition facts were present. As a Registered Dietitian it’s great to see companies providing this information to diners, but to know that people see true value by paying more is even better!

Why would or why wouldn’t you post nutrition information for your diners?

What is Healthy?

2010-07-12T09:00:00.000-07:00

What is healthy? It may seem like a silly and simple question, but can you put a number on it? What about a set of numbers? If so, do those numbers apply to me; a 5’3” female? What about to a 6’5” male athlete? When you think about it, healthy is a very subjective term.

When people go out to eat and look for “healthy” options what do they look for? There are so many nutrition messages circulating around stores, restaurants, and the media, it’s hard to tell which one is right for you. Low fat always sounds like a good option to me, and what’s not to love about with organic foods?

The answer isn’t as simple as we’d all like it to be. The answer that I have for you is really annoying:

IT DEPENDS.

I won’t go into an entire lesson about energy balance and nutrition for every state of well being. We all know that different bodies have different nutritional needs, calories in vs calories out, more body mass needs more fuel….etc. So, someone who is simply trying to lose weight may be looking at calories alone, while a diabetic is probably looking at sugar and carbohydrates, and someone with hypertension may be looking for something that’s lower in sodium. Very complicated, I know.

So as a restaurant, how do you determine criteria for marketing “healthy” items? My rule of thumb – DON’T. The word “healthy” is very sticky and its definition, as mentioned before can be very subjective. I try to think of other words like “lighter”, or “smart”, or “fresh”…etc. My theory – stay subjective as well.

If you do deiced to remain subjective it is very important to also provide nutrition information so that diners can make informed decisions about what is indeed “healthy” for them.

What is your definition of healthy?

By Popular Demand: Learn How Nutrition Analysis Can Work for Your Business

2010-07-09T10:02:00.000-07:00

Thank you to all those who made our previous webinar a huge success! In response to the demand, FoodCALC has decided to host a series of webinars, together with our partners, to show the industry how providing nutrition information to your customers can boost sales and build customer loyalty.

First up is a webinar brought to you by FoodCALC and The Oregon Restaurant Association. Join us this Monday, July 12, 2010, at 9:30AM PDT - 10:00AM PDT, to learn:

HOW TO MONETIZE NUTRITION INFORMATION, AND GAIN A COMPETITIVE ADVANTAGE!

Special Webinar: How to Monetize Nutrition Information & Gain a Competitive Advantage

2010-06-23T11:09:00.001-07:00

Presented by Alyson Mar RD, Director of Nutrition of FoodCALC

June 30th, 11:00AM PDT (2:00PM EST) - 12:00PM PDT (3:00PM EST)

FoodCALC's Director of Nutrition, Alyson Mar RD, will lead you into the world of monetizing a menu’s nutrition information. If you are complying with a menu labeling law, or your diners are requesting nutrition information on your menu items, then this is the webinar for you! Learn how Nutrition Information is the ultimate marketing tool, and how you can broaden your diner audience.

Here’s your chance to get the inside scoop on why providing nutrition information to your diners can actually help drive sales.

This exciting live webinar will cover two important topics:

Learn how to calculate your nutrition facts using our nutrition analysis tool MenuCalc, the National Restaurant Association's endorsed nutrition analysis solution.
And for those that are affected, FoodCALC will also discuss the national menu labeling law, how this effects 250,000+ dining establishments and the impact on your operation.

If you are complying with a menu labeling law, or your diners are requesting nutrition information on your menu items, then this is the seminar for you!

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Menu Labeling in the News

2010-06-21T10:05:00.000-07:00

In case you've missed all the industry buzz around menu labeling, here's a round up of the latest action:

Consumers eager for menu labeling: "More than 60 percent of consumers think nutrition information should be posted on menus."

Consumers become more 'calorie conscious,' survey shows: "Health and weight management are on the minds and plates of consumers nationwide."

Editorial: Menu labeling can have positive health effects: "Making the nutritive value (or lack of) of what we order in restaurants easily understandable to the public can only lead to overall better choices made at mealtime, contributing to a healthier populace."

If Knowledge = Power, then Lack of Knowledge = Obesity: "Studies have shown that nutrition labeling on menus is effective in reducing consumption for individuals who identify themselves as health conscious. They make use of the available information and modify their consumption."

Ontario Pursuing Menu-Labeling Legislation: "The proposal calls for any company with at least five foodservice locations and $5 million (CDN) in gross annual revenue to post calorie counts on their menus."

Will the New Dietary Guidelines Affect Menus?

2010-06-18T11:02:00.001-07:00

Every five years the US Department of Agriculture (USDA) releases a new and revised set of dietary guidelines for Americans. Basically what happens is that a group of nutrition and health experts get together to decide how Americans should be eating. Then the USDA publishes these guidelines to the public and evidently (based on obesity statistics) most of us ignore them.

Since the last set of guidelines was published in 2005, we’re due for an update this year, and on Tuesday we caught a glimpse of the new guidelines in a report released by the USDA. There really aren’t many changes to the guidelines; we’re still looking at limiting high fat and high sugar foods and increasing fruits and veggies. But a few recommendations definitely stand out.

There are two suggested steps mentioned in the report that I find to be quite revolutionary. The first deals with salt and sodium intake. I mentioned the Institute of Medicine’s recommendations for limiting salt intake in a previous blog, and now the USDA’s guidelines are reflecting that dramatic cut to sodium levels – 1,500 mg a day to be exact. That’s really low considering that the 2005 recommendations included 2,400 mg of sodium a day, and that the average American generally consumes about 3,400 mg per day.

The other recommended modification that I find pretty novel is the recommendation that Americans switch to a more plant-based diet and limit animal products. I remember reading a discussion in Michael Pollan’s In Defense of Food about a similar suggestion made by the USDA years ago. In response the beef industry attacked the government until they changed the wording to limit saturated fats instead of red meats. I don’t think that this recommendation will have the same reaction this time because of the popularity of vegetarian diets and sustainability.

These recommendations weren’t only made to consumers, the report also encourages restaurant and food companies to offer healthier options to help promote a better “health environment”.

Do you think that restaurants will take these suggestions into consideration?

Bring it On!

2010-06-07T13:49:00.001-07:00

Anyone who knows me well knows that I am a fair weather dieter. I eat well when it’s convenient (i.e. in the FoodCALC offices). But there are certain situations that call for certain foods: chicken wings on football Sundays, Indian delivery the day after a long night out, fast food onroad trips; some things you just have to do.

No matter how healthy we should be, and how well “good” eaters eat, there will always be a market for those things you’ve just gotta have. There are a lot of restaurants who have made their marks on the industry with their out of control portion sizes and oh so good tasting, but oh so bad for you signature dishes (The Outback’s Awesome Blossom, Everything at the Heart Attack Grill, all of the chicken wing restaurants that are gaining popularity).

Consumer pressure for healthier options in restaurants has gotten a lot of attention lately. Increased awareness from menu labeling laws and Michelle Obama’s fight against childhood obesity has made it practically impossible to ignore the need for change. But change doesn’t have to come at the cost of our favorite splurges. What we’re calorie-laden favorites is the addition of healthier or lighter options.

What are your gotta have foods?

Cutting the Salt

2010-05-20T11:06:00.000-07:00

First it was saturated fat, and then it was trans fat, the new culprit on the menu: SODIUM. And not without reason: In salt-sensitive people, elevated levels of sodium in the diet have been shown to raise blood pressure and increase the risk of heart disease and stroke. So it’s no surprise that health advocates like the Center for Science in the Public Interest (CSPI) have been lobbying for government control over the use of salt. They even went so far as to sue Denny’s for the amount of sodium served in dishes (some as high as 5,690 mg of sodium) and suing the FDA for not imposing tighter regulations for the use of salt as an additive packages foods.

While Denny’s responded by calling their lawsuit frivolous, congress responded by consulting the Institute of Medicine (IOM) to further investigate the claims against salt and make some recommendations. Those recommendations included that the FDA make encourage the food industry to limit sodium levels in foods. The FDA agreed that sodium is a problem and agreed to take steps to help the food industry comply with these recommendations.

Most of us in the industry know that limiting salt in both restaurant and retail food is a larger undertaking than most consumers believe. Salt plays a crucial role in food flavoring, and is a critical leavening agent in baking, not to mention the number one food preservative in our food system. And these recommendations aren’t talking about minor changes; the average American eats about 3,400 milligrams (mg) of sodium a day while current federal dietary guidelines suggest 2,300 mg, and the Center for Disease Control suggests a meager 1,500 mg. We’re talking big salt cuts.

I fully recognize that salt/sodium is a major issue that we need to address. However, I’m a bit concerned about how the industry will respond. Remember when the government started suggesting that we limit saturated fat intake? The outcome of that was trans fat; that came around to bite us in the….

So what are the scientists going to come up with to replace salt in foods?

One thing that I have been hearing a lot about in foodservice the use of spice blends in replace of salt to add flavor. That works, but I would imagine that spices are more expensive than salt, and they don’t reslove the preservative issue.

I need some more feedback:

What do you think about the salt issue?

How do you (if you do) cut back on salt in your cooking?

Playing with Toys

2010-05-12T15:57:00.000-07:00

It looks like health advocates are going back to old fashioned techniques for combating childhood obesity. The old reward or penalize method is the latest tactic proposed Santa Clara County California for fast food restaurants who offer free toys with kids meals.

The toy ban would only allow restaurants to offer toys in kid’s meals if the meals meet nutritional criteria (less than 485 calories, no more than 35 percent of calories from fat or 10 percent from added sweeteners, or have more than 600 mg of sodium).

I get it, reward for good dietary choices and withhold treats for less nutritious offerings. It’s kind of like treat training a dog, give the treat for jobs well done - no treat if commands aren’t followed. I’ve been talking a lot lately about changing children’s taste preferences by offering them good tasting healthy foods so that they will grow up liking healthy foods instead of (or at least as well as) junk foods. Maybe this toy thing is a step in the right direction.

But on the other hand, is this really the government’s business? Should they be sticking their noses into our happy meals? Opponents like the California Restaurant Association very clearly oppose the ban and are working hard to fight it.

Administrators, parents and doctors in the area are in full support of withholding the toys. They argue the toys/lack of toys will be a good incentive not only for kids to make better choices, but also for restaurants to create and offer more healthful “happy meals”. And others agree; already other California counties and New York City have proposed similar bans.

Do you think that this is a reasonable ordinance? Do you think that it will have the desired effect?

More Thoughts on Nutrition in Schools

2010-05-12T15:52:00.000-07:00

A few weeks ago I blogged about changing the way kids view healthy foods by introducing nutritious foods in schools. A lot of you agreed and made some great comments about different ways that schools can teach and integrate nutrition. Since then I’ve been on the lookout for news related to the subject. I wanted to share some good articles that one of our interns brought to my attention.

The article School nutrition and gardening classes aim to grow healthy eating habits from the Chicago Tribune explains how many different organizations in the Chicago area are helping to educate school kids about nutrition. The methods and resources are far more robust than the nutrition lessons of the past that involved the old food guide pyramid and crayons. These new teaching methods are more hands on and all involve actually eating healthier foods and in some cases growing or preparing the foods as part of the lesson.

I think that these programs are really smart to take a more wide-scale approach to teaching nutrition, especially teaching to children. It’s one thing to talk about nutrition in a classroom, and even writing about it and drawing pictures doesn’t really seem to drive the point home quite enough. Actually eating these foods, liking them, and learning how to prepare them so that they can replicate or request them at home seems so much more efficient. Hopefully we begin to see more of these kinds of programs take affect all over the country.

While I think that everyone can agree that teaching nutrition in schools is very important, some say that nutrition education and obesity prevention should start even earlier. An article from UPI.com explains how some San Francisco health advocates are arguing that nutrition intervention to prevent obesity in children needs to start with pregnant women due to recent study findings that many school-aged children are already obese.

I agree that any preventative intervention is better than corrective action, and I think that parents and pre-parents also need and deserve the kind of hands-on education that is being provided in some of the forward-thinking schools. Maybe Michelle Obama will help us fund such grand ideas?

It’s not just me that want healthier foods for school kids. An article from the Daily Herald, a local Suburban Chicago publication describes how three fourth grade girls started a campaign to try to get school officials to offer more healthful lunch options. This is really promising to me, kids wanting and asking grown-ups for healthy food; it makes me think that we can change the way that the future generations and see “good food”.

What do you think – can we change taste preferences by starting young?

Linking Consumers To Business To Business Business

2010-04-08T12:10:00.000-07:00

As a foodservice servicer I sometimes struggle to find my (my company’s) place in the consumer world. In dining the consumer is always the most important piece of the puzzle, everyone works together to help make sure they are satisfied. So how do you keep these customers in the loop when they are not necessarily your customers?

Here at FoodCALC we do business with restaurants, eventually what we do trickles down to consumers, we don’t sell to them or promote to them, but we do get a lot of interest from them. I just couldn’t help but think we must have something to offer them while still being true to what we do and who we are. So we’re trying something new: meet The Dining Detective.

The Dining Detective is consumer blog written by a health conscious diner to other health conscious diners. Detective Lara shares her experiences in dining from her perspective as a calorie counter and her victories with finding restaurant food that fits within her nutritional budget.

We’re hoping to learn how consumers like Detective Lara and her many followers use the information that we and provide to restaurants. That way we can better understand what they need to accomplish and how to work with them to help them meet their end goal of rave reviews and satisfaction.

I know that many of you also provide services to restaurants.
Do you do anything through your business that deals directly with the consumer?
Do you think it’s necessary?

Menu Labeling in the Health Care Reform Bill

2010-04-01T14:00:00.000-07:00

Within all of the complicated and controversial new laws and regulations written in the US Health Care Reform Bill lies a national menu labeling law. The bill will affect all chain restaurants in the country with 20 or more location and will preempt all state and local menu labeling laws.

Of course I'm stoked that soon we won't have to worry about many different pocket laws and differing regulations across the country.

Here’s a little bit more about who will be affected and how:

Who is Affected?

Restaurants that are part of a chain with 20 or more locations doing business under the same name (regardless of the type of ownership of the locations) and offering for sale substantially the same menu items.

What does not need to be Labeled:

Condiments or items offered for general use.
Specials/temporary items listed on the menu less than 60 days out of the calendar year.
Test items offered on the menu for less than 90 days out of the calendar year.
Custom orders

Menu Variability and Combination Meals: Regulations to be determined.

Enactment Date: With in one year, exact date to be determined.

The goal of the bill is to help people make better choices by providing them calorie counts at the point of purchase. The affect of these laws on a local level has been mixed.

Do you think we’ll see positive results nationally? If so how long will it take?

Teaching Taste

2010-03-29T13:55:00.000-07:00

We like what we know and we eat what we like. The idea of “comfort food” is based on what is familiar to us, particularly from our childhoods. My friends find it strange that my idea of comfort food involves anything that comes from the freezer and is re-heated, but that’s what I grew up eating with two working parents. Fish sticks and tater tots were a very common meal along with Marie Calendar’s Pot Pies. I would think that a lot of kids these days will associate comfort food with the fast food meals that many children of working families are quite familiar with.

What if we changed the idea of comfort food for the next generation? What if what was familiar and comforting shifted from fried and heavily salted to fresh and nutrient dense? Instead of Kraft Mac and Cheese we craved quinoa with fresh tomatoes and feta. I think that this concept is on the minds of many school districts and nutrition advocates. The controversy over school lunches has been going on for years now. Too tight food budgets from the school districts aren’t leaving much room for culinary innovation, healthier food materials, or labor involved in preparing fresh meals.

Many school districts have begun making changes in their school foodservice offerings. Salad bars are much more common in school cafeterias, and many pilot programs around the country even include school gardens. Michelle Obama’s campaign against childhood obesity is bringing even more attention (and funding) to the subject. The common goal seems to be to not only teach good nutrition in the classroom, but also to teach taste in the dining room.

This shift in what children get offered needs to come not only from schools, but also from Mom and Dad. Busy parents (like my own as a child) tend to look for convenience when feeding their families, often leading to frozen or just add X meals as well as many meals out. Restaurants have begun to respond to the need for more nutritious kid food by offering healthier choices in their kids’ meals. I’ve been seeing a lot of new side options for kids’ meals like steamed broccoli, apple slices, and yogurt, and I’ve even seen some restaurants offer chicken strips grilled instead of fried.

I think that we can all agree that the obesity epidemic is no quick fix, but I think that this group effort in getting kids healthier food offerings is a step in the right direction and I’m quite optimistic.

Restaurants Replacing Home Ec

2010-03-26T10:11:00.000-07:00

I can’t stop thinking about the comments that I received after a blog I wrote a few months ago about how menu labeling was not having the desired effect on some restaurants in low income areas. A lot of you brought up some really good points about consumer responsibility and education, but I was really intrigued by the comments that I got about lack of cooking skills and less in-home food preparation. I was a bit shocked to hear restaurant industry professionals advocating meals eaten away from their restaurants, but the points are valid, and from recent statistics it looks like restaurants don’t have much to worry about in regards to competition with I current day home economists.

Once upon a time Home Economics was taught in schools (so my mother tells me), not only in high schools, but you could get a college degree in the subject. What was once the Home Ec cooking classroom at my University had been converted into a “cooking lab” by the time I got there. Where students once learned to master the kitchen in aspirations of creating well-run household, we learned the effects that different food chemicals had on each other in hopes of someday making enough money to support 50% of a modern-day life.

With most households having two working parents these days, going out to eat is much more common than it was back in the days of home economists. Picking something up or going out to eat is just easier for many families after a full day of work than trying to prepare nightly meals, not to mention many people in generations X and Y haven’t a clue how to cook more than toast, we were never taught.

In 2008 the National Restaurant Association reported that 48% of the average household food budget went to restaurants (up from 25% in 1995). Another study from The U.S. Energy Information Administration in 2001 reports major decreases in home meal preparation as compared to the early 1990’s. This movement away from the kitchen and into restaurant dining rooms is said to be partially to blame for our current obesity epidemic.

Even though restaurants are beginning to offer more health conscious choices, consumers will never have the control over what goes into their meals that they do by preparing meals themselves. By preparing meals at home consumers can prioritize their dietary needs (i.e. low sodium, limited carbohydrates, gluten free, …etc) in their meals by modifying their ingredients, whereas in restaurants priority will always lean towards flavor.

People seem to have more specialized dietary needs than ever before (diabetes, hypertension/salt sensitivity, gluten intolerance, allergies…etc), and are consequently putting their health in the hands of strangers when it comes to dining out. As a result restaurants are more responsive than ever to accommodate special orders based on their demands.

I wonder if American society will ever return to cooking most meals at home. What do you think?

Ordering by Numbers

2010-03-24T20:20:00.000-07:00

Getting more for less is the American way; it’s what we look for when we buy, and what we market when we sell. Since the economy took a turn for the worst we’ve been seeing a rise in “more food for less money” promotion (i.e. 3 courses for only $15.99). Now, we’re beginning to see a new kind of “more for less” special offered throughout the industry. What was once “choose from 5 meals under $10.99” is now “choose from 5 meals under 600 CALORIES”. Calories are a new currency for diners to barter with, and restaurants are happy to provide them with “deals” that don’t have anything to do with price.

Now that healthy eating is becoming a must for so many American consumers it makes sense that they are putting themselves on calorie budgets. With Americans eating out as much as we do it’s no wonder why consumers are putting pressure on the food industry to help them stick to their regiments. I know that many of you may be reading this and thinking the classic argument “people know that when they’re eating a cheeseburger it’s bad for them”, and yes, to that I say you’re right, they do, but do they know that when they’re eating a stuffed salad it may be higher in fat than that cheeseburger? or that by passing on a petite steak they may be overlooking a healthy option? Most don’t, and that’s why they’re asking.

Subway was the first chain to offer healthy deals in the form of “7 great subs under 7 grams of fat”. Now restaurants like Applebee’s have jumped on the bandwagon with their own caloric “value meals” with their under 550 calorie menu. The campaign is all about the bargain – all this great food for under 550 calories, no skimpy portions, and all the great taste you come to expect without braking the caloric bank; now that’s value!

McDonald’s, Starbucks, and many others have also added lighter calorie options to their menus, and with good reason. A study by the University of Missouri showed that consumers were willing to pay up to $2.00 more per menu item for low calorie options that have accompanying nutrition information. And, in a more recent study done by Stanford University, Starbucks profits showed a slight increase in some locations after calorie values were provided.

Whether it be purse strings or waistlines consumers are looking to budget and get a deal. Limiting calories in meals may be a new and scary step for chefs to take on, but it’s paving the way for innovation n in both cooking and marketing.

What the Others are Doing

2010-03-19T09:10:00.000-07:00

I’m always thinking about different ways that restaurants can appeal to the ever growing crowd of health conscious diners. There’s the obvious salad with dressing on the side and grilled chicken breast or salmon filet; but good business, especially in the food industry comes from innovation. It also comes from what I call innovative reproduction (AKA taking ideas from others and doing it better). I found an article on health.com titled America’s Top 10 Healthiest Fast Food Restaurants and thought it may be a good source of such innovation. I’ll let you read the article for the restaurants themselves and the commentary about what makes them so healthyfuly appealing, but I’ll share with you what stuck out to me as excellent opportunities for innovation.

Whole Wheat/Grains – Mentioned six times in the list, and come to think of it I’ve been seeing a lot lately; pizza places offering whole wheat crust, Mexican restaurants offering whole wheat tortillas, now noodle houses offering whole grain pasta. Whole grains have been big in the retail food world for a long time, and now they’re the “it” thing in restaurants too.

Minis – Mentioned five times in the list. Portion control is a great way to cut calories. Not only are you saving money on food costs, but diners still get to enjoy some of their classic favorites, just in more health conscious sizes.

Black beans – Mentioned three times in the list. High in fiber and protein and low in fat and very filling; it’s a win-win-win ingredient.

Soup – Mentioned Twice in the list. Soup in big in the San Francisco financial district where I work. It’s cheap to make and loaded with flavor even when it’s not loaded with calories (although some can be).

Options – A lot of people were surprised by McDonald’s presence on the list, but when you think about it, they really do offer a lot of options to dieters. Sure they offer double quarter-pounders, but they have also come out with healthy snack wraps and low-fat salads, a lot more than a lot of other restaurants have undertaken.

Other frequently mentioned healthy menu concepts included organics, oven-roasting, chicken, build-you-owns, and fresh vegetables.

If you have been thinking about adding healthy items to your menu now is the time!

Health Halos

2010-03-19T09:02:00.000-07:00

In business and marketing we’re always trying to hit on the latest buzzwords; what are people looking for right now? In nutrition I like to use the words “empower” and “satisfy”; when looking for good place to eat the two hottest words in the industry are “value” and “fresh”. According to report by Hartman Group the importance of freshness to consumers has not only increased the popularity of farmers markets, but has also changed the way people look at foods when dining out.

The term fresh seems to also increase a food’s integrity, making it seem safer and healthier. With people looking for healthier dining options all the time and hopping on all sorts of health bandwagons (i.e. organic, sustainable, local, green, …etc.) fresh seems to be a kind of catch all, giving it an all around health halo. It got me thinking about other ways that restaurants can position themselves to provide fresher or healthier themes to their offerings.

Restaurants like Subway, Wendy’s, and In-and-Out have begun to offer “healthier” sides and substitutions. When you go to most casual dining restaurants you have the option of ordering your entrée with “fries or a salad”. Breakfast now usually comes with the option of substituting your hash browns for “fresh” fruit, and any burger place you go to now offers you your burger patty in some sort of low-carbed, bunless styling. I was amazed the other day to go into a submarine sandwich shop and have them offer me my sub “scooped” (they scoop the center of the bread out of the roll to reduce carb and calorie content). Oh, and my favorite – at Hooters you can order your wings “skinny” or not battered.

Different cuisines also seem to impart health halos. Japanese is considered a healthier cuisine, as well as Tex-Mex, while Chinese and Mexican themed eateries can sometimes carry junk food connotations. All of these cuisines have healthy and unhealthy signature items. What sets them apart? Freshness. Think about it; Japanese has sushi which has to be fresh as opposed to the typical wok-fried dishes of Chinese cuisine, and Tex-Mex is known for its use of fresh ingredients as opposed to the lard-laden offerings of traditional Mexican.

Another health halo that I am a huge fan of is the “healthy menu”. You know, you go to some sort of quick serve or casual dining restaurant and there it is at the bottom of the menu: “On the Lighter Side” or “Smarter Choices”, or “Healthy Bites”. The key is that there are a handful of items that are healthier than the rest of the menu that can for whatever reason attract the health hunters while keeping the main menu classic and focused on the restaurant’s traditions and focus.

Although freshness and healthy eating are still becoming more prominent players in the restaurant industry and cuisine in general, I wouldn’t call it a trend. I think these are themes that we will be dealing with for a long time, giving chefs and food marketing experts lots of time and opportunity to continue with this sort of creativity.

What else have you seen or done to make menus healthier?

Resolutions and Revelations

2010-01-05T09:50:00.000-08:00

Seizing market opportunities is something that all smart business people do to keep ahead of the game and stay competitive. When summer rolls around you roll out your new line of fruity iced cocktails, during the holiday season it’s all about corporate banquets and holiday parties. So what is on diners’ minds in the New Year? NEW YEARS RESOLUTIONS!

Some interesting resolution facts:

• In 2010, about 45% of U.S. adults will make resolutions for the new year.
• Surprisingly, 40-46% will be successful at the 6 month mark.
• For the past few years the three most common new year’s resolutions have been: 1. get out of debt, 2. lose weight, and 3. develop a healthy habit (i.e. healthy eating, exercise, ..etc.).
*Franklin Covey Study.

It’s no wonder why many restaurants report low sales in January; after the holidays people are trying to save money and eat healthier. It’s also no wonder that health-focused businesses generally see an increase in business during resolution season (i.e. health clubs, yoga studios, spas, health food stores). Tis’ the season to be dieting.

To drive the point home even further I took a look at some statistics for Google search terms throughout the years. During the month of December the number searches for the word “gifts” spikes, as does “golf clubs” over the summer, and “costumes” during October. Are you shocked that searches for “healthy eating” and “restaurant nutrition” spike in January? I’m not.

So how do you take advantage of this opportunity? I would suggest offering at least a few healthy options for those looking to cut calories. Intense dieters like keep track of their intakes, so providing nutrition information for those healthy items is very helpful as well. You can take the opportunity to cut food costs by reducing portion sizes and filling space with cheep veggies that are also nutritious, this gives you the opportunity to tackle 2 resolutions (cutting price and calories).

No matter what the resolution, people want to feel good about moving towards their goals. Nothing does this as effectively as a "resolution victory." These are the small steps along the way to fulfilling a resolution. This could mean choosing a healthy menu item for lunch instead of that slice of deep dish pizza, or saving half of your jumbo portioned dinner for lunch the next day instead of buying lunch and eating the whole thing. Even though you can’t help them fully achieve their resolutions, you can offer them these opportunities and a powerful bonding moment with your brand.

HAPPY HOLIDAYS!

Not Quite Time for Change

2009-11-23T17:27:00.000-08:00

You may or may not have read about the recent study from New York University that showed that menu labeling laws in New York City are not having an effect on the total number of calories ordered in fast food restaurants. The law in NYC has been in effect for over a year now, so it’s fair to assume that most New Yorkers are pretty use to seeing these numbers. But the results of this study show that the numbers aren’t quite having the effects they were hoping for, at least not yet.

Although the study did show that more people were noticing the numbers, and were in fact influencing buying decisions, the overall number of calories ordered did not drop when compared to when the same study was done before the law went into effect; in fact it was slightly higher.

Why is this? How could these numbers be having the opposite affect than they were intended to?

Some, like New York City Mayor Michael Bloomberg say that the study was done too soon. Others, like the Robert Wood Johnson Foundation say that because eating behaviors are known for being difficult to change (as evidenced by America’s obesity epidemic) calorie posting isn’t enough, and that more needs to be done to help people use these facts.

I have to agree with both of the above arguments, and I’ll also take this opportunity to throw in my own two cents:

People want good food, people also want to be thin and healthy, but from what we’ve seen lately people want good-tasting food more. The article Healthy Menus: Just Don't Call Them Healthy, from Chain Leader author Monica Rogers discusses how some restaurants have been reformulating some of their recipes to be healthier and not telling their diners about it. Why? They’re afraid their diners will think that the taste quality has dropped, even though by some accounts the healthier items were said to be tastier.

Cent two: this study was done in low income areas of NYC. These are communities tend to have higher obesity rates; higher obesity rates due to higher consumption of fast food; higher consumption of fast food due to low income. To make things simple I’ll just agree with Mayor Michael Bloomberg and the Robert Wood Johnson Foundation. This is going to take more time to fix and it’s going to take more effort.

So what’s next? Do we wait and see what more time will do with menu labeling laws? Or is there something else?

Where’s Your Healthy Listing?

2009-11-06T18:05:00.000-08:00

A rise in the number of dieting diners has lead many restaurants to provide them with healthier options. And why wouldn’t they? In an industry where 3 in 4* adults are trying to eat healthier when eating out, and about 60%** of diners reporting that healthfulness affects where they dine, the “healthy menu option” is almost a crucial move depending on your target market. But how do you really put yourself out there and let these calorie counters know the good stuff you have to offer? Try the same place we go for most things in life these days – THE INTERNET.

There’s not much that we don’t do online these days, so it’s no wonder that in the $35 billion dollar diet industry a few innovative companies have built online solutions that help hungry people find healthy food.

If you’re looking for the nutrition facts for a particular menu item at a particular chain restaurant in a Google search it’s likely that you may find some results from DietFacts.com. This site lists nutrition facts for 506 restaurants as well as hundreds of store brand products in an alphabetical library listing.

Consumers looking for a little more dietary advice with their facts can go to healthydiningfinder.com. Here, you can type in your zip code to search from over 60,000 restaurant locations for healthy dining options in your area. The criteria for what constitutes a “healthy” option is set by registered dietitians who work with restaurant menus to establish healthy ordering options which are then displayed to the user.

Recently, Global Fitness Media, a company that is devoted to creating online solutions that allow people to live healthier lives launched Good Food Near You, a website and smart phone ap that allows users to search for nearby restaurants that offer menu items of desired calorie, fat, or carbohydrate levels. The user gets to decide what criteria they search and sort by, and what distance radius they would like to search for. Since their recent launch in February 2009 they have already attracted over 300,000 unique users.

These food-finders help serve a dual purpose: 1.) they allow health conscious consumers to find reasonable dining options in their areas that support their goals, and 2.) they can help restaurants with healthy options market to consumers who are looking for them.

Happy Hunting

* Recent Survey from New York City, source: Technomic
** National Restaurant Association’s 2009 Industry Forecast

The Build-Your-Own

2009-10-24T16:33:00.001-07:00

I have recently noticed a growing trend in build-your-meal concepts, and I have to say, I like it! I mean, who wouldn’t? You made it right?

Customizing your own meals is no longer limited to just pizzas and subs; now you can enjoy customized meals of practically any cuisine. Lesser known, but longer standing build-your-owns like Mongolian BBQ (build-your-own stir fry/noodle bowl) and shabu-shabu (build-your-own Japanese stew) have gained interest, while other innovative concepts have come up with innovative spinoffs of new cuisines.

Yogurt and ice cream chains like Cold Stone Creamery, Red Mango, and Tutti Melon have emerged as some of the fastest growing franchises in the industry; and build-your-own salad bars like Mixt Greens and Croutons are a dieter’s dream. And there’s more; The Counter makes custom burgers with practically any topping you can imagine, Chickpea specializes in build your own pitas and hummus plates, and you can’t forget the customizable giant burrito by Chipotle. Surely, you can see the countless possibilities of the build-your-own.

What diners really love is the feeling of empowerment that they get from designing their own meals. They get to choose exactly what they want, how they want it, and how much of it they want. Almost like each meal comes with its own This meal designed by _____ label.

Not only have the custom combos branched out of their typical cuisines, they’ve also opened doors for innovations in marketing and ordering. Many restaurants have taken advantage of the internet and have built fun and interactive web pages that let users design their own meals. Check out this page that my company built for Mixt Greens: http://www.menucalc.com/calc/mixtgreens/. Diners can go online before they order (and by order I mean either online or by going to the store), design their own salads, and view the nutritional values for their custom orders. The Specialty’s Sandwich Editor also allows users to view customized nutrition details and order online with clever graphics.

You know I can’t let you go without a little health talk so let me quickly point out that the build-your-own also empowers diners to make healthy decisions about their meals on their own. The diet-conscious consumer now has the option to order lite, while the classic yes-is-more American diner can pile it on (don’t forget to up sell the extras.

Be on the lookout, the build-your-owns are out there, just waiting to get built.

What are my Options?

2009-10-14T13:00:00.000-07:00

Earlier this month I had the opportunity to attend a brilliant presentation at the Western Foodservice & Hospitality Expo in San Diego about creative solutions for developing healthy menus. I have to be honest with you and admit that one of my close colleagues was one of the co-presenters, and I may have had a hand in some of the content, but all the same BRILLIANT. I thought that I would share a few points from the presentation with you.

Let’s start with some facts:

• A recent Technomic survey conducted in New York City where menu labeling bills have already been enacted found that 82% of those surveyed said that calorie disclosure is affecting what they order.
• The same survey reported that 60% said that calorie information is affecting where they visit.
• The University of Missouri found that customers were willing to pay up to $2 more per menu item if they were deemed healthy items.
• The NRA’s 2009 industry forecast sated that 3 in 4 adults are watching what they eat.

What am I getting at here? Simply that there is a market and proven demand for healthier options on the menu. Here are some ideas that I came up with for healthier options to offer your diners:

1.) The “lite” menu – you don’t need to change your entire menu to be health themed; just maybe offer a few healthy items with stated nutrition information for those who care to look for and choose “lighter options”.
2.) The Split – Encourage dieting diners to share items like appetizers and desserts. You can list calories for split portions so long as you also include the number of servings per portion.
3.) Leftovers – Have your servers offer to package half of the served portion to go before serving it to the guest. That way calorie conscious customers cut their calories in half and have a second meal for later (maybe they bring it to work for lunch the next day and tell all their coworkers how great it is).
4.) Offer Suggestions – Have healthy suggestions for special orders available. i.e. half the amount of salad dressing, no cheese, half side items and extra greens, ..etc. You can train your wait staff to make these suggestions or offer them in additional literature or on the website.

Offering your guests options empowers them to dine within their comfort criteria without asking restaurants to reinvent the wheel. Accommodation of any special requests leaves diners with a sense of security from their hosts and an appreciation for their service offerings.

What are some other service offerings that empower your guests to make them feel taken care of?

Allergens, Dun, dun, dun dun,….DUHHN!

2009-09-30T16:55:00.000-07:00

Get this – The incidence of food allergies in the US has DOUBLED in the past 10 years!* So if it seems like allergies are becoming more common among your diners, they are. It seems like people are getting harder and harder to feed these days with all of their special orders and requests. Special orders (sauce on the side, no tomatoes in a cheese and tomato sandwich,…etc.) were once a matter of catering to taste preferences, now you have to worry about someone’s throat closing up and them dying right there at the table.

In 2006 the FDA began requiring packaged food products to make allergen declarations for the eight most common food allergens (egg, milk, soy, wheat, fish, shellfish, peanuts, and tree nuts). These laws (similar to the nutrition labeling law of 1994) did not and do not apply to restaurants. But as food allergies continue to impact American eating habits, restaurants have to cater to the requests for information and special order requests from their diners.

Should you choose to impart allergen warnings on your website or requested literature here are a few things to keep in mind:
• Always check – Look at your vendors’ packaging and allergen warnings, and always ask the manufacturer if you are unsure about something, allergens may be hidden in wording or naming of ingredients.
• Track it – Go through each recipe and look at each ingredient. Track ingredients through recipes/sub recipes.
• Disclaim – Make it known if you have allergen-containing ingredients on premise. If you do not have strict QA policies and procedures for handling allergen-free items make it known that cross contamination may be a risk.
• There’s more to Gluten than just Wheat – Gluten is a whole other topic, but if you chose to take on the task of creating a gluten-free section or list of items be sure to check with each supplier separately and get written confirmation that their products are gluten-free. Gluten-containing items may not be obvious from the ingredients.

If you have enough demand to create procedures for x-free items consider having a professional quality control company help in setting those standards and training.

An estimated 12 million Americans suffer from food allergies, that only accounts for about 4% of the population by the way.* Whether or not it makes sense for you to take on the task of catering to allergy requests is a question of demand.

What do you think? As a restaurateur what is your obligation to meet the special needs of “allergic” patrons? And what are reasonable precautions for them to ask of a restaurant?

*Food Allergy and Anaphylaxis Network

Now Look Who’s Involved

2009-08-18T15:26:00.000-07:00

It started out with labeling calories for chain restaurants in New York City and grew to include sodium, carbohydrates, saturated fats, and trans fats in counties and states all over the country. Now who’s up to the plate? The independents; and you would never guess who the allies are in this battle.

It wasn’t long ago that long time menu labeling rivals the National Restaurant Association (NRA) and the Center for Science in the Public interest (CSPI) joined forces to support the LEAN act. The act was a good compromise for both because it only affected (perhaps will affect) restaurant chains with 20 or more locations throughout the country and would (will?) affect about 25% (roughly 1 million) of all US restaurants. But some say that 25% is just not enough.

Recently, Yum brands (yeah, Yum Brands, as in KFC, Taco Bell, Pizza Hut…big chains) introduced a bill that would fill the “gaps” that they claim the LEAN act leaves by requiring smaller restaurants to also post nutrition information. The proposed regulations would impact restaurants with 3 or more units, and/or restaurants that do more than $1 million in annual sales. Now, the CSPI, who have previously been labeled the “food police” are lobbying for the legislation with more lenient regulations while a major restaurant group is lobbying for more stringent and wide spread government intervention. I never thought I’d see the day.

I’ll admit that while I sympathize with restaurants who have had to step out of their areas of expertise to cater to these nutrition labeling laws, I do appreciate that they apply to larger chains only. For the most part the currently affected restaurants are those who already have nutrition information, or are those who have the means by which to generate it.

I have a few concerns with requiring independents to post nutrition information:
1.) Database analysis (the more affordable option in nutrition analysis) requires recipe specs, and many independent restaurants don’t have standardized recipes.
2.) Because of lack of standardization among recipes many independents change the composition of their offerings from plate to plate thus further skewing the accuracy of the any analyses.
3.) Many independent restaurant menus change from day to day to cater to what’s in season and what people are requesting. Daily nutrition analysis is a tall order.

Most of you out there know much more about the interworkings of both chain and independent restaurants than I do (my experience as a waitress during college only extends so far).

In the past, I've posed the question: “Does nutrition information have a place on the menu?”. I meant it in regards to larger chains, and many of the responses I received were in favor of menu labeling laws. I’m curious to know if the feeling is the same if independents are involved.

Alyson Z. Mar, RD

Does Nutrition Have a Place on the Menu?

2009-06-30T15:57:00.000-07:00

In recent months the restaurant industry has been up in arms over the talk and passage of menu labeling laws that have begun to sprout up all over the country. What started in New York has now spread to 8 other cities, counties, and states across the country, and has caused quite a rift between restaurants and health advocates.

On the one hand health organizations like the Center for Science in the Public Interest (CSPI) and the American Cancer Society argue that something has to be done about the American obesity epidemic. With people eating out more than they are eating in, and the average restaurant meal providing more fat and calories than the average home cooked meal, these health enthusiasts are looking towards restaurants to help educate consumers about healthier choices. And, with costly health conditions like diabetes and other obesity-related diseases on the rise, who wouldn’t want to nip the issue of obesity in the bud?

Some restaurants on the other had argue that America’s obesity epidemic is not their fault, and not their responsibility; and that providing nutrition information may not have any impact on people’s ordering habits. They argue that people go out to eat to enjoy a delicious prepared meal, and to forget about the calories; after all people already know that double cheeseburger isn’t that good for them.

The arguments for both sides are continuous. I can sympathize with both sides: as a dietitian I am concerned for the consumers’ health, but at the same time worried that upon receiving this information, they will still make the cheesier and deep fried decision even with calorie counts. I also understand that turning a kitchen into a calorie counting laboratory is not at all convenient for operators, but at the same time, wonder if it’s the consumer’s right to know.

So fellow FohBohers, what’s your take on the menu labeling situation? Should restaurants see providing nutrition information as a competitive advantage, and an opportunity to innovate their menus, or as a business a threat to their signature items?

As your resident nutrition expert FohBohist expect more nutrition-related posts and discussions from me.

Boun Appetit!

Countdown to Menu Labeling, What you need to get Started

2009-06-03T13:31:00.000-07:00

With the deadline to comply with California’s menu labeling law less than a month away (July 1, 2009) many restaurants are scrambling to get their recipes analyzed and their nutrition information printed and ready for distribution.

To someone who is new to the nutrition analysis process the work and details needed for generating nutrition information may be a bit of a shock. Here are a few helpful hints to help you prepare for a nutrition analysis project:

1.) Get up close and personal with your scale – many restaurants write their recipe specs by volume measurements (i.e. 1 cup, #20 scoop, fluid oz,…etc). Nutrition analysis by calculation is most accurate when ingredients are entered by weight, having corresponding weights for your volume measurements will help speed up the process as well as increase accuracy.

2.) Get Recipe Specs – If you don’t already use standardized recipes this is the perfect opportunity to write them. Having and following standardized recipes will not only improve the accuracy of your nutrition results, but will also help with forecasting, reduce waste, and improve consistency.

3.) Gather your Facts – If you have specialty ingredients that are not likely found in a database (i.e. Alyson’s bakery ciabatta rolls), start to gather the nutrition labels from your packaging or request them from your vendors. Having these together and on hand will save you scramble time at the last minute.

4.) The Name Game – Make sure you have consistent names for your recipes and ingredients. When using a system to calculate your nutrition information you don’t want to confuse things for each other (i.e. “buffalo sauce” from the bottle vs. “buffalo sauce” prepared with butter).

5.) No Exclusions – In the world of nutrition every little bit counts. Make sure that your recipes and the ingredients that you enter into the system reflect everything that the consumer is being served. Some hidden ingredients that are often overlooked/forgotten include: butter or spread on buns/rolls, oil absorbed during frying, marinade absorbed during marinating, garnishes (if edible), side dishes/items (i.e. dinner rolls served with salads).

While technology continues to innovate new ways to make nutrition analysis easier there is still a lot of manual work that needs to be done before you get started. Paying attention to the tips listed above will help you get prepared to that you get the most accurate results and a speedier turnaround.

Happy Counting,

Please leave a comment if you have any questions or suggestion

Alyson Z. Mar, RD

From the kitchen to Twitter; the power of social media

2009-05-28T12:05:00.000-07:00

Last week we launched a new product for our restaurant clients. It’s a interactive tool that allows our clients to get proactive and empower diners to make their own choices when it comes to nutrition information and the “what’s better for me” purchase.

It’s called our Nutrition Calculator (in-vogue name coming soon..) and you can see it here: http://www.menucalc.com/calc/mixtgreens/

And to learn about it here: http://www.menucalc.com/calc/

NOTE: I’m not sales plugging, or should I say sales blogging, but I had to reference the topic :-)

Moving onto the interesting stuff such as “how does this help my restaurant?” I’ll explain:

Our client, Mixt Greens: http://www.mixtgreens.com/, a San Francisco-based Eco-Gourmet® restaurant that serves environmentally responsible fine food, found that during week 1 the calculator had generated 742 customer uses with an average of 6 calculations per customer. A co-founder of Mixt Greens said "we have seen an increase in website traffic due to the calculator. Our customers are very excited that the nutritional information is available and that they can customize to exactly what they are eating, which will contribute to long-term customer loyalty and happiness."

And their customers say “the calculator is really helpful for anyone counting calories, Weight Watchers points or just trying to be aware of what they put in their mouth. I track everything and it's no longer a shot in the dark!” and “I try to monitor my daily food intake, so being able to know exactly what is going into my body at a place that I like to eat at a lot is really helpful for me.”

I did some recent Google’ing I found that people on Yelp, Twitter and Facebook all gave Mixt Greens a thumbs up for adding the calculator to their website. By listening to their customers and being proactive (Mixt Greens is not affected by a menu labeling bill), they have managed to generate buzz in their target market.

And the best part: it’s free! Social networking is free.

As the days went on, I received my normal Google Alert referencing our company name. Instead of our name coming up in a trade newsletter, it was from a Twitter user who had linked to our calculator saying “FINALLY!” – In less than 2 days we had managed indirectly reach the third most used social network (Facebook being the largest, followed by MySpace): Twitter; with reportedly 4-5 million users. Again, for free!

We didn’t intend to reach the Twitter community, but through the power of social media we did. Most of our target users may not be on Twitter, they are most likely to be on the restaurant community site: FohBoh: http://www.fohboh.com/ but from a restaurant’s perspective, the 4-5 million users on Twitter are all potential diners.

For someone who has spent 10 years in the “disruptive technology” world, I was thrilled to see the speed and accuracy that Mixt Greens informed their customers – and more relative to this blog, the momentum at which their customers were able to tell Mixt Greens exactly what they thought.

It's time to get social!

I look forward to your comments…

Lucy

NRA Show 2009

2009-05-12T10:21:00.000-07:00

Quick FoodCalc News: CEO Lucy Needham and Lead Dietitian Alyson Mar will be attending the National Restaurant Association's Annual Show 2009 on May 16th to May 19th. If you are attending and would like to find out more about MenuCalc and FoodCalc's other services, please feel free to give us a call or email to arrange a meeting with them during the show as schedules permit of course.

To Post or not to Post and Why?

2009-05-07T13:55:00.000-07:00

The old discussion of calories in vs calories out seems to be common knowledge among American diners these days. Comments like "It seems to me to be a little obvious that Big Macs make you fat," made by Republican Rep. Vance Dennis of Savannah ring all too true to those who oppose menu labeling laws. The argument of to post or not to post nutrition information and policy is old news. What is ethical in terms of caloric disclosure is now in the hands of local and maybe soon national legislation.

But as more and more restaurants begin to provide this information, their competition and clientele seem to be providing a new motivation to provide nutrition information themselves. New factors above “what’s right” and what’s required are coming into play. In an independent study here in the FoodCalc offices we found that 62% of over 400 restaurants surveyed with 15 or more units provided some or all of their nutrition information on their websites. As more multi-unit restaurants start complying with menu-labeling laws and general concerns about healthy dining increase, consumer demand for nutrition information has also increased.

Think about it; if Sally is dieting and is choosing between a sandwich shop that does provide nutrition information, and a deli across the street that doesn’t have it, which do you think she’ll choose? She may wonder what the non-disclosing deli is hiding, or she might just settle for the peace of mind of simply knowing where she stands in her day’s calorie requirements.

Others may argue that there aren’t enough “Sallys” out there to justify the cost and trouble of getting nutrition information. But times are changing. In a study done by the National Restaurant Association’s 2009 Industry Forecast, researchers found that three in four adults say they are trying to eat healthier now at restaurants then they did two years ago. With increased consumer demand and more sophisticated and affordable methods of performing nutrition analysis come to light, the “Sally” situation may be worth its weight in calories.

--Alyson Mar, RD

But I already Have Nutrition Information……

2009-03-18T13:58:00.000-07:00

Ok so you have it done. A few questions for you:

1.) How?

2.) By whom?

3.) When?

4.) and what’s changed?

Why do I ask? Because the answer to these questions may have some impact on the accuracy of you data and nutrition labels.

We recently added this information to the MenuCalc website and thought it might make for a good blog spot as well:

If you already have nutrition information for your menu you may still consider having your recipes re-analyzed if you:

Have nutrition values generated from a database done in 2006 or prior – In 2006 there was a major revision in the USDA database.
Used any of the following companies:

FIAS (Food Intake Analysis System) Millennium 1.0
Intertek

* From research, we believe these companies have gone out of business, therefore there will be no nutrition analysis support if errors are found

Have reformulated your recipes.
Have changed your ingredient supplier.
Your consultant used out-of-date or defective software. It’s a good idea to check with them to see what software they used.

In a time when TV stations are taking food samples from restaurants to have them lab analyzed, to then blab their erroneous results to the public, accuracy is a priority, and we need to follow best practices (such as: using an approved nutrition analysis company or asking consultants if they’re using the latest CD), to eliminate as much room for error as possible.

Thought for food.

THE THREE AMIGOS

2009-03-03T17:50:00.000-08:00

With AIG reporting the largest loss in corporate history, a record $61.7 billion for Q4 2008 alone, it’s hard to stay positive during these challenging times.

But with challenging times comes opportunity. A recent report from Mintel Menu Insights† said:

Consumers crave three things when looking at menus these days:
1. Mini foods
2. Value
3. Lighter (as in better-for-you) meals

I love it when a restaurant calls our company and says, “I think I want to do nutrition information, but I’m not under any menu labeling laws, I just think it’s a competitive advantage.” You’re absolutely right! A recent report from Technomic Inc. found: 82 percent of New York City residents surveyed say the posted calorie information is affecting what they order, and 60 percent say it is affecting what restaurants they visit.

During these hard times, companies (not just restaurants) have to adapt. People want to eat healthy and/or have the option to eat healthy. If our industry is facing its toughest time in 40 years, operators must achieve new and creative ways to bring people back into restaurants.

I can’t guarantee that providing nutrition information will fill up your tables (though I wish I could – because that’s good news for both of us!), but I can tell you that three in four adults say they are trying to eat healthier now at restaurants than they did two years ago‡.

People are saving their pennies, and when they do eat out they want value for their money. Consumers are looking for restaurants that offer Eco Friendly take out carriers, they are looking for restaurants that offer dining discounts, and yes they are even looking for those two words: “Nutrition Information.”

This isn’t a trend. It’s a lifestyle.

I’ll sign off with one of my favorite thought provoking quotes:

"If I'd asked my customers what they wanted, they'd have said a faster horse." – Henry Ford

Keep innovating,
Lucy

†Mintel, a leading market research company www.mintel.com
‡National Restaurant Association’s Industry Forecast for 2009

That's HOT!

2009-02-11T11:47:00.000-08:00

Every market has market trends, from the runway to the grocery isle, keeping up with what’s new in the industry can help attract new customers. So what’s new in the food world recently? Well, health of course, and like most industries the environment (going green, buying local, …etc.); but what about flavors?

Recent market research from food trend research publisher Packaged Facts shows that spicy flavors are at the top of the consumer wish list. And the industry is following suit. As with any new trend, the spice craze has opened doors for innovation all over the industry: all of the burger joints are releasing their new jalapeno/spicy burgers, hot sauce is becoming more and more popular, and Mexican and Tex Mex are all the rage lately.

It all makes sense, adding spice adds flavor; whether it’s from jalapeno or chipotle peppers, spicing a dish up adds flavor without having to add fat or salt (which let’s face it we are terrified of as consumers).

Seems like a win/win to me.

BRING ON THE HEAT!

--Alyson Z. Mar, RD

Here’s a visual for you.

2009-02-03T09:55:00.000-08:00

Check out the map above where I have pointed out some of the passed, pending, and active menu labeling ordinances that I have noticed in the recent news. I should also point out that each of these laws differs or will differ in their parameters. For example; California’s menu labeling ordinance will only apply to restaurants with 20 or more locations in California; while New York all restaurant chains with 15 or more units in the US are affected. These laws also differ in which nutrients restaurants are required to post, and where in the restaurant the information must be listed.

If you have read about other pending menu labeling laws please post a comment.

More to come, I'm sure,

Alyson Z. Mar, RD

Next to the plate: Twin Cities

2009-01-26T12:40:00.000-08:00

Another proposed menu labeling law has made its way into the legislature. Minneapolis and St. Paul Minnesota are now considering an ordinance that would require restaurants with 15 units or more to post nutrition information on menus and menu boards. The proposed ordinance would also ban Trans Fats from restaurants.

Obviously, the Minneapolis and St. Paul Minnesota restaurants are not thrilled about this recent jungle drum; while the public advocacy groups are elated. But now 10+ similar laws have been passed (or pending), and I think we’re all getting into the swing of menu labeling routines.

With New York City and King County Washington already in effect, and California and Multnomah County Oregon due this year, one almost expects to pick up the paper and read another proposed menu labeling bill.

As restaurants continue to combat their un-labeled freedom, consumers and health advocates continue to demand knowledge, paving the way for these pocket laws in major cities across the country. Although opposed to the theory of menu labeling, it seems that some restaurants identify with the concept of a national labeling standard as opposed to un-standard way forward.

I wonder: are we heading to a national menu labeling bill similar to the NLEA?

Check back soon,

Alyson Z. Mar, RD

Server Who?

2009-01-14T10:36:00.000-08:00

Being in the tech world for as long as I have been I’m constantly excited when I read about how so many restaurant operators are beginning to use technology in their establishments to:

A) Save money and reduce costs
B) Interact win their patrons
C) Gather important customer profiles
and more...

Just the other day I was online ordering from Extreme Pizza and thought to myself, "the convenience of choosing my toppings and being able to specify certain requirements (hold the onions) is so convenient and easy, do we even need the order taker (at $x/hr) at the end of the phone anymore?" "How personal can automation be?" For some operators they think very....

About a week after my online ordering experience I received a coupon for $3 off my next order. Sounds fair I thought, but what really caught my attention was the follow through - I ordered online, why should I get a discount, I wasn't nice to the server or gave a particularly big tip? I got a discount because Extreme Pizza was able to connect with me, through technology in hopes I would be a returning customer. If I had called in would I still get a promo? I didn't speak to a single soul yet they won my business by staying connected to me.

Another great technology advancement I have come to appreciate is the table booking applications such as Open Table. Since I spend 80% of my waking life online, I love that OT will tell me what reservations are available and then recommend others if my preferred is booked. All without having to call and speak with someone (at $x/hr).

However the new innovation for me personally is the touch screen kiosks or terminals that restaurants are offering. It's like airport self check in meets ATMs: fast, convenient and loaded full of vital information and it's all available for me. At my own personal table!

Products I like:
TableTop media; compact yet full of surprises: http://www.tabletopmedia.com/features.html
Uwink; you can even order a cab from the terminal: http://www.uwink.com/technology
And IDS Menus – who offer digital menus that can be changed when you change your menu: http://www.idsmenus.com/digitalpurpose.php

In a world where we can buy groceries with our cell phones, and our cars can recommend restaurants I can't help but wonder, “are we heading towards a world where servers are the personality behind the plate, rather than the one who brings it?”

Looking forward to seeing what else the foodservice industry will take on next -

Lucy