A lot is happening in the restaurant industry these days. On the heals of the FDA menu labeling rule is the National Restaurant Association’s release of the “What’s Hot in 2015” culinary forcast. Healthful kids meals retained its spot in the top 10 and nutrition maintained its rank in the long-term top trends. Restaurant Dietitian can work with you to ride that wave. Our goal is to take the work off your plate. Contact Restaurant Dietitian for assistance in your menu nutrition analysis, menu labeling and development.
Whether you have over 20 units or just one, publishing nutrition data is hot and Restaurant Dietitian can help you. The FDA just released its rules mandated under the 2010 Affordable Healthcare Act. The Nation’s Restaurant News summarized the guidelines here or get the details from the FDA website. Stay tuned for more information and contact Restaurant Dietitian for assistance in meeting new legislative mandates.
|Friday, April 1st the FDA released it’s proposed guidelines for Restaurant Menu Labeling. The complete guideline includes a 183 page document for restaurants and a 68 page document for vending machine operators. Both can be found at our website www.RestaurantDietitian.com Also available is the address to send feedback to the FDA on the proposed regulations.Restaurant Dietitian can guide you through how these regulations will affect you. The following is a summary of the key points of the new proposed guidelines: Continue reading|
Today’s Dietitian reports that President Obama signed the Patient Protection and Affordable Care Act into law on March 23, 2010. Healthcare reform became a reality for all Americans and it mandates chain restaurants to provide calorie levels in menu items at the point of purchase. Darcie Ellyne, President of Restaurant Dietitian comments on the law’s effect on restaurants and their clientele. Read More…
Labeling is now the law in all 50 states. The Patient Protection and Affordable Care Act requires restaurants with 20 or more locations nationally to add calorie counts to menus, menu boards and drive-thru menu boards for standard menu items. It also requires covered restaurants to make additional nutrition data available to guests on request.
Restaurant Dietitian understands the requirements and can help you meet them. Best of all, we can help you adjust your recipes to meet the healthy choices that consumers want, government is demanding – and still make the dishes taste great. Continue reading