The Cost of Nutrition Analysis: Local Spotlight

Hi all, a busy week at the office, so I took some blog material from the FoodCALC consumer blog Dining by Numbers, I hope you like it:

 

As someone who works in the restaurant industry, I know that a big complaint among restaurant operators when I ask them about providing calorie information to their customers is simple: cost.  You see, the traditional method that a restaurant would use to analyze their recipes typically involves sending samples of their food to a laboratory…a method that seems unimaginably inconvenient and is without a doubt expensive.

 

Nowadays, technology can do a lot of this work for us.  You know all those lab samples that have been tested since the beginning of food science history?  Well, someone at the USDA was smart enough to compile all those results into a database, so the world can now access these results without having to perform lab analysis upon lab analysis.  As a result, nutrition analysis CAN be a lot more cost effective for restaurants through web-based services like MenuCalc.

 

Why do I bring this up here, on a consumer-facing blog?  Well, because it affects you, as a diner at these restaurants.  Personally, I simply do not accept the excuse that providing customers with calorie information is too expensive (especially when increasing research is showing that providing nutrition information is actually profitable for many restaurants!).  One might say I am slightly biased, since I am employed by a company that provides this service.  But I can honestly tell you, dear reader, that I believe (and have witnessed first-hand) that restaurant operators can and should work some form of nutrition analysis into their operational budget.

 

This brings me to Chili-Up, a two-location little place in San Francisco that I stumbled upon today while searching for a warm lunch.

I smiled in surprise when I saw the calorie postings right on the menu.  I have no idea what method or company Chili-Up used to analyze their recipes, and I don’t care.  I love that they did it and that they are providing it to their customers.

I ordered a regular “Hoofless Black Bean Mushroom” chili, served over yellow rice with red onion, cilantro, and cheddar cheese.  The whole bowl (sans the cheese!) was 351 calories and contained 6g fat and 6g fiber.

 

I applaud Chili-Up, a small, independent dining establishment that doesn’t even have a website (check out their menu here) for providing nutrition information to their customers, and I personally would like to challenge my other frequent lunch joints to follow in Chili-Up’s example.

 

Are there any small restaurant locations in your area who provide nutrition information to their customers?

Views: 25

Tags: calories, chili, cost, diet, eating, foodcalc, health, healthy, labeling, menu, More…nutrition, profits, restaurants

Comment

You need to be a member of FohBoh to add comments!

Join FohBoh

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision

 -More

All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%

CROWD FUNDING

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.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service