Published November 2, 2015
The federal government’s new chain restaurant menu labeling regulations are scaring a lot of restaurant operators. Operators are afraid that having to post nutritional information on menus may turn away customers, and that adjusting to the regulations will be difficult an expensive. However, the new regulations also have some advantages for operators.
One distinct advantage for franchise operators is that every single franchisee will have to exactly recreate the same recipe every time to ensure that the food served actually has the nutritional content listed on the menu. This will encourage flavor consistency between different branches of the same chain, enhancing that chain’s brand. This consistency will also lead to more predictable food costs because every time a dish is prepared it will contain the same exact amount of each ingredient.
Another advantage of the federal regulations is that they are one rule that everyone has to follow. Previously, different states and municipalities had different menu labeling requirements, and national chains had to adjust their menus accordingly.
Read the full article here: 5 Reasons to Love Menu Labeling
Published November 2, 2015
It’s no secret that gluten-free diets are trendy right now, and many Americans are looking for gluten-free versions of their favorite foods. Panera Bread, the fast-casual chain that specializes in baked goods, is testing its first-ever gluten-free roll at fifteen Detroit-area locations. While the chain has been slower to respond to the gluten-free trend than some of its competitors, Panera says that it took a long time to develop a gluten-free roll that met their taste and texture standards.
Read the full article here: Panera is Testing Gluten-Free Bread Options
Published November 2, 2015
The New York City Department of Health has announced a new rule that mandates that sushi chefs must wear plastic surgeon’s gloves while preparing food. Anthony Bourdain commented on the new rule at a party promoting his comic book Get Jiro: Blood and Sushi. The chef told Eater that the glove rule would be “the destruction of sushi as we know it” because the sense of touch is so important for top-level sushi chefs, but the DOH says that if brain surgeons can wear gloves sushi chefs can too.
Read the full article here: Anthony Bourdain Slams the DOH Glove Rule
5 Reasons Menu Labeling Isn’t as Scary as it Seems
One distinct advantage for franchise operators is that every single franchisee will have to exactly recreate the same recipe every time to ensure that the food served actually has the nutritional content listed on the menu. This will encourage flavor consistency between different branches of the same chain, enhancing that chain’s brand. This consistency will also lead to more predictable food costs because every time a dish is prepared it will contain the same exact amount of each ingredient.
Another advantage of the federal regulations is that they are one rule that everyone has to follow. Previously, different states and municipalities had different menu labeling requirements, and national chains had to adjust their menus accordingly.
Read the full article here: 5 Reasons to Love Menu Labeling
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