Betsy Craig Betsy Craig brings 20 years of food service industry experience to MenuTrinfo, LLC a menu nutritional labeling Company. Her commitment to the betterment of the food industry and her desire to affect the dining public are the driving forces behind her new company Kitchens with Confidence, LLC. www
Many more brands are stepping up to the plate to tackle diners' concerns about food allergens by using everything from staff training to detailed menu item ingredient information. There's good cause for these measures since it's not only the right thing to do for customers' safety, but it's great for improving brand loyalty, too.
Taking a step back from the new year-long extension in enforcement activation for menu labeling, brands need to give some thoughts to the road ahead and their path on it.
Many jurisdictions nationally may not yet have regulations mandating how restaurants can best keep customers free from allergens and other food safety threats. But restaurateurs should open their eyes to the fact that this type of on-staff expertise is fast becoming a business necessity.
Yesterday when the U.S. Food and Drug Administration sent out its Clarified Statement on Compliance Date, regarding the activation on Dec.
As restaurant operators continue to prepare for the May 5, 2017, menu labeling deadline, many questions and challenges remain. Follow these key pointers to stay in compliance.
In what should serve as a cautionary tale for the entire foodservice industry, Panera Bread faces a $500,000 lawsuit over a grilled cheese sandwich contaminated with peanut butter.
When the FDA issues its Notice of Availability for menu labeling guidelines later this month, pizza restaurateurs across the U.S. will have one year to get all their ingredients analyzed and on the menu.
Industry execs discussed food-safety best practices at the Restaurant Franchising and Innovation Summit in Dallas.
Betsy Craig describes eight ways menu-labeling guidelines will change if HR 2017 becomes a law.
While larger chains like Noodles and Company and Panera Bread have taken great measures to provide transparent menu items, other chains are following suit.
As of Dec. 1, 2016, menu labeling is back on the radar and the required date is back to being measured by months once again.
While it's easy for restaurant operators and their franchisees to intuitively look for reasons to fear menu labeling, there are actually many positive attributes to the legislative requirements, and the long-term results can be a good thing.
The New York City Department of Health is leading this charge and proposed in early June that all chain restaurants with 15 or more locations add a symbol next to menu items that contain more than 2,300 mg of salt.
On July 23, the U.S. House of Representatives took a measured and bold move to block any mandatory labeling of foods made with genetically engineered crops. The house voted and passed HR 1599, which created the Safe and Accurate Food Labeling Act.
Although the 12 month delay is welcome by some, brands should not use this time to rest on their laurels. Menu labeling is not going away and the faster restaurant operators can take the step toward compliance the better off they will be when the regulations do take effect.
Foodservice operators can prepare for the June 6 ban by taking a few necessary steps.
The technology that fuels digital menu boards and ordering kiosks within restaurant locations today is being used to maintain nutritional disclosures in real time.
Menu labeling goes beyond in-store menu boards to include catering programs as well as banquet dishes.
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.