Would you be deterred from ordering something because of the number of calories or amount of fat, sodium or sugar? I really wonder if that will fight obesity as much as consumers choosing to fight it without prodding because of all the messages everywhere these days about eating healthier. I'm sure I would not refrain from ordering a dessert because of the calorie count, but then again, I did recently choose one bottled peanut sauce over another because of the sodium content!
I have during certain periods in my life, now being one of them, made my food choices on calories, fat content salt and sugar content. As you get older you tend to make decisions that way. With the Baby Boomers reaching that age it seems there will be more choices or at least more information available on menus.
I agree, but the boomers are all across the country and will be making a major mark on this industry, I think. Many will want to continue working past retirement age. Many will be health-conscious and want that concern reflected in menus.
Generation Y is also very aware of the health risks associated with certain types of food. I am 21 years old, and very aware of what goes into my body, among my oeers I am not alone. This could become a nationwide trend among a vast demographic plane.
I don't think it will help fight Obesity . The Surgeon Generals warning is on Cigarette Packs but lot of people still smoke . People will eventually get used to seeing the Nutrition Info and they will just ignore it .
As a former high school nutrition teacher, I found that students and parents alike didn't know a carbohydrate from a fat. Calorie count was a 4-letter word. What would help the entire restaurant industry the very most is to cut portion sizes to a realistic amount. In our ProStart national food contests, we restrict protein to 4-6 ounces, starch to 2 - 3 ounces and vegetables to 2 - 3 ounces. Even the dinner plate sizes are larger these days. We are simply eating too much food; even a fast food burger eaten occasionally can be "allowed" in a nutrient conscious diet. A picture is worth a thousand words: how about pictures of dinner plates with great presentations of a balanced meal instead of a "skillet" full of food. And, why isn't the industry using more herbs and spices to enhance flavor instead of depending on fat? How about fat free or lower fat sauce ingriedients? There are so many ways to enhance the nutritional content of good food but it does take time, effort, skill and desire.
As a journalist, I am, seeing a lot of what you're suggesting being done by contract foodservice management companies such as Unidine Corp. or Parkhurst Dining Services. Interesting that the non-commercial side of the industry seems to be ahead of the curve on this -
This idea that we need to post nutritional information is already getting annoying. I live in Tampa, FL and we also had a news story that raised the issue that there sould be an ingredients list on all menu items. I think that if a restaurant wants to post nutritional information because they are healtier, more power to them. I think though, that we can give the public enough credit that they will realize that the buttermilk fried chicken with southern gravy is going to be full of fat. As far as an ingredients list, or even a basic nutritional understanding, restaurants have a great way to let people who want to know these things stay informed. The waitstaff. Unlike prepackaged foods, restaurants have the advantage of sending representatives of their food to each and every customer. Adding the option of a server providing some nutritional information to a guest who asks seems like it might be the next step in outstanding customer service.
Part of the problem is the consumers themselves.
Numerous market research companies have done countless consumer surveys about healthier offerings in restaurants.
Just about everyone asked said they wanted to see more offerings of healthy foods.
But somehow, they seem to be speaking for others and not themselves. Just because they want to see healthier items on the menu doesn't mean that they are going to purchase them.
When people go out to eat, even if it's not a special occasion, they are going to indulge.
Nutritional information will be ignored.
Another problem is made from scratch to order type restaurants. After spending all that money on nutritional analysis, if a chef puts a little more seasoning on a dish...or a little less, the info becomes useless. If a little too much mayo gets spread on a sandwich, a little extra cheese on a burger etc.
So some activist with a team of lawyers will run around and buy a bunch of food from restaurants they don't like (or have deep pockets) and will have them analyzed for accuracy......and it won't be....and they will sue....and they will probably win.
I absolutely agree with you that demand may not be as great as indicated by the public, that is why I am also seeking to discover how industry professionals feel about the issue as it pertains to the clientel in their own establishments. If you wouldn't mind I would love to get your feedback on my brief survey ( no more than 5 minutes I promise!) Thanks a lot. http://libtools.paulsmiths.edu/phpesp/public/survey.php?name=Restua...
You know the drill - money is tight so your spouse tells you to not spend too much money. So you start 'brown-bagging-it' to work. You feel a little foolish, maybe a little humiliated, that you’re forced to do this but you have no other choice. So you make up some story for your co-workers like, 'I’m trying a special diet' so you don’t look like a cheap-skate.
Anthony’s Fish Grotto, San Diego’s oldest family-owned and operated seafood restaurant company, is embarking on an ambitious effort to rebrand and remodel its restaurants, including the North Embarcadero flagship location that houses Anthony’s Fish Grotto, Anthony’s Fishette and Anthony’s Star of the Sea Event Center.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Vending machines generally offer up sodas, candy bars and chips. Not so for the one created by TED Fellow Gabe Barcia-Colombo. This artist has dreamed up a DNA Vending Machine, which dispenses extracted human DNA, packaged in a vial along with a collectible photo of the person who gave it. It’s charming and quirky, but points out larger ethical issues that will arise as access to biotechnology increases.
Privacy researcher Christopher Soghoian sees the landscape of government surveillance shifting beneath our feet, as an industry grows to support monitoring programs. Through private companies, he says, governments are buying technology with the capacity to break into computers, steal documents and monitor activity — without detection. This TED Fellow gives an unsettling look at what's to come.
What does the future of business look like? In an informative talk, Philip Evans gives a quick primer on two long-standing theories in strategy -- and explains why he thinks they are essentially invalid.
As an expert on cutting-edge digital displays, Mary Lou Jepsen studies how to show our most creative ideas on screens. And as a brain surgery patient herself, she is driven to know more about the neural activity that underlies invention, creativity, thought. She meshes these two passions in a rather mind-blowing talk on two cutting-edge brain studies that might point to a new frontier in understanding how (and what) we think.