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?
Monday, November 23, 2009
Friday, November 6, 2009
Where’s Your Healthy Listing?
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
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
Saturday, October 24, 2009
The Build-Your-Own
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.
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.
Wednesday, October 14, 2009
What are my Options?
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?
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?
Wednesday, September 30, 2009
Allergens, Dun, dun, dun dun,….DUHHN!
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
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
Tuesday, August 18, 2009
Now Look Who’s Involved
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
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
Tuesday, June 30, 2009
Does Nutrition Have a Place on the Menu?
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!
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!
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