Restaurant Dietitian | Your Nutritional Expert for the Food Service Industry

The menu labeling requirement is now federal law in all 50 states!

	More than just a hot issue with customers and restaurant executives alike — menu labeling is now required under federal law in all 50 states. Restaurant operators can’t avoid it. Customers demand it but they don’t buy healthy dishes unless they taste great. What is an executive chef or restaurant marketing executive going to do? Now you can meet the new labeling requirements with dishes that are nutritious and delicious the fast, easy and affordable way. Contact Restaurant Dietitian today.

The Answer is Simple as 1-2-3

Step 1: Calculate
Hire Restaurant Dietitian to calculate the nutrition content of each menu item. With a complete nutrition analysis you discover what is in each dish and the results are often shocking.

Step 2: Interpret
We interpret the nutritional analysis. If you have specific goals such as heart healthy, low calorie, low fat, dairy free, gluten free and more, we'll prove your menu item complies with its claims.

Step 3: Modify
When the analysis fails to meet your targeted nutrition guidelines, we can help you modify your recipes. Best of all, we'll maintain your quality and taste profiles. Your signature dishes will still be as mouth-wateringly delicious as you intended. What's more, we will show you things you never even thought of that can translate right to your bottom line in terms of lower costs and higher customer satisfaction.

Facts

Get the New Menu Labeling Facts from the National Restaurant Association (NRA)

The NRA reports, “President Barack Obama signed the Patient Protection and Affordable Care Act into law March 23, 2010. One section of the bill – Section 4205 – requires restaurants with 20 or more locations nationally to add calorie counts to menus, menu boards and drive-thru menu boards for standard menu items. It also requires covered restaurants to make additional nutrition data available to guests on request The National Restaurant Association supports the law. The federal standard provides uniform nutrition-labeling requirements that multi-state restaurants can implement nationwide. Find out now why it pays to get the jump on these new requirements.

Healthy Dining is Hot.
The National Restaurant Association's "What's Hot in 2011" survey of more than 1,500 professional chefs revealed eye-opening facts about consumer demand for healthy eating choices and menu labeling that Restaurant Dietitian can help you put into immediate and profitable action.

Gluten Free and Allergy Conscious Menus Gain Consumer Loyalty.
Though gluten free menus are trendy, consumer loyalty is lasting with tasty and safe gluten free and allergy free menu items. Three million people in the US have celiac disease (gluten intolerance) and 12 million have food allergies. These food restrictions prevent them from eating out unless they can be assured of safe food production because even trace amounts of gluten or allergens can cause a reaction.

Health-Conscious Parents Drive
Demand for Healthy Kid Meals.
Pleasing pint-sized and adult palates is as important as meeting calorie and fat concerns. Consumers want their meals healthy and tasty at the same time. The top food trend in the quick service segment for 2011 is healthy kid meals, according to a recent operator survey. Nutritionally balanced children’s dishes came in as the No. 4 trend in the National Restaurant Association’s “What’s Hot” chef survey, and children’s nutrition ranked sixth.

Top 7 Reasons
Why You Need
Restaurant Dietitian

Less on your plate. Executive Chefs and marketing managers have enough to do already and our services simply take a tremendous amount of work “off your plate” while providing the results you want at an affordable cost.

Legislative mandates are a huge hassle. Yet, we live for the challenge at Restaurant Dietitian and know the requirements. We can advise you on how to comply and turn adversity to advantage.

Lower your overhead cost and reduce management headaches. You could go to the added capital expense of purchasing sophisticated computer software systems and using testing labs plus the additional cost of hiring, training, and managing staff to meet your compliance requirements. Or, solve the entire problem with one call to Restaurant Dietitian.

Save time with a low-maintenance vendor. Restaurant Dietitian works hands-off and independently. We’ll deliver what you order.

Benefit from the power of two. Combining Registered Dietitian, trained in classical French cooking, and experienced food service manager means we understand your objectives, goals and operational challenges.

Simplify your production. Identifying nutritional content and recommending recipe modifications are only the beginning. An expert problem solver, Restaurant Dietitian has the food production expertise to help you streamline healthy dish production through your kitchen.

One-stop nutrition shop. We provide front and back of the house staff training, create customer promotions, workshops, seminars and much more.

Home Menu Labeling Law News Services Free Trial About Client Experience Get a Quote Client Log-in Contact