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Restaurant operators need to be aware of how FDA regulations apply to restaurants because they are now competing against companies that are being held to the same menu labeling standard.
Now that menu labeling has passed and everyone knows the rules and expectations, it is important to address the best way restaurant leadership should handle nutritional analysis.
At the start of 2014, I was heavily anticipating the final FDA menu labeling regulations and its subsequent impact on the restaurant industry. While it took longer than expected for the FDA to make its ruling, I am thrilled that...
I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the gluten-free movement making its way to the beer menus across the country...
If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see how well it sells.
The focus on establishments that serve food items will become more prevalent as the number of people born with allergens continues to increase.
New nutritional policies offer a great opportunity for restaurants to partner with schools to deliver healthy menu options for students.
Have a disclaimer up in your restaurant that lets customers know the efforts made to accommodate diners with special dietary needs.
Operators need to know the 8 major allergens and the best practices surrounding the use of separate containers and preparation methods designed to prevent cross-contact.
Although it is not the restaurant industry's job to fix the problems associated with childhood obesity, the industry can take steps to ensure children of all socio-economic backgrounds have access to healthy meals.
Have a disclaimer on your menu boards, pamphlets and website that promotes the steps taken to ensure accurate nutritionals.
The legislation has been at a standstill since last year, while the FDA reviews comments and determines the best way forward.
It is imperative to train managers, chefs, line cooks and servers about the importance of cross contamination and food preparation.
Teach your staff how to identify and respond to a possible allergic reactions.
There have been an increased number of diners with food allergies and it's our job to ensure they're protected.
A long term solution is to replace trans fats with monounsaturated fat or omega-3s.
Soy sauce usually contains gluten and it's a big part of other sauces, such as Teriyaki, Hoisin and black bean.
While we wait for regulations to be solidified, restaurant operators should use the time to be better prepared.
How can diners make responsible, healthy choices when they don't have the information they need?
A handful of chains are doing gluten-free right.
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