Cook Up Something New for National Nutrition Month

Monday, March 17th, 2014

Vegetables on rangeHappy National Nutrition Month, everyone!

“But isn’t it always National Nutrition Month?” we hear you say. Well, it should be. But we don’t always pay the attention that we should to eating right and staying smart about what we ingest. That’s why the Academy of Nutrition and Dietetics sponsors National Nutrition Month every March. This year, the theme is “Enjoy the Taste of Eating Right,” so we thought we’d have a look at ways to change the way you use your kitchen equipment so you can keep your customers healthy. Restaurateurs, use this opportunity to rethink your restaurant’s menu a bit. Don’t worry—you don’t have to change up your whole menu to accommodate this healthful holiday. Simply add a small section to your menu, adjust the way you are cooking some of your current foods, or add a one-month-only specials handout.

Here are some suggestions for menu additions this month for a salubrious celebration of National Nutrition Month.

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4 Skinny Menu Tips to Cater to New Year’s Resolutions

Friday, January 17th, 2014

4 Skinny Menu Tips Cater to New Year’s ResolutionsEvery year when January 1st rolls around, everyone starts planning out what their new year’s resolutions will be. Invariably, at least one resolution will be shedding a few extra pounds. This is why we at ShortOrder recommend developing a health-focused menu that will encourage customers to keep their resolutions while eating your delicious food. So, below are a few delightfully delicious, but health-conscious suggestions to add to your new menu:

1. Skinny Pizzas

Pizza is most definitely a restaurant staple, which is why it is a great idea to make a lower-calorie pizza. You can do this by using low fat cheeses, a plethora of fresh vegetables, grilled meats, and an ultra thin crust. You can’t go wrong with adding this to your menu.

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Restaurants May Be Required to Disclose Nutrition Info

Monday, January 12th, 2009

Some restaurants may soon be required to disclose nutrition information on their menu. It’s all a part of a campaign recently launched by The Coalition for Responsible Nutrition Information. They are hoping to pass national legislation that would result in chain restaurants and other restaurants using a uniform standard to present nutrition information to patrons.

Since healthy eating habits and weight loss are quickly becoming a concern for many consumers, restaurants that provide consistent nutrition information will be giving people more control over what they’re eating. Basically, the thought is that the more consumers know about what they’re eating at restaurants, the better able they’ll be to make healthy choices at restaurants.

This proposal is known as the LEAN Act, and if passed, it’d give restaurant patrons a great amount of information that they can use to make better choices when they dine out. Some information that would be included: trans fats, cholesterol, carbohydrates, protein, calories and sodium.

So of course comes the question of where this information will be located in restaurants. It must be given in writing in a convenient way that fits in with the restaurant. For example, sit-down restaurants may put the nutrition information on their menu, while fast-food restaurants may display nutrition information on a poster or electronic kiosk.

Restaurant Equipment and Healthy Eating

Restaurant equipment and healthy eating go hand-in-hand. If you’re a restaurant owner who is selling healthy food options, you’ll need quality restaurant equipment to get the job done. Whether you’re a salad restaurant in need of Hobart food cutters or walk-in refrigerators, or a sandwich and smoothie shop in need of a commercial work table or commercial blender, ShortOrder.com has you covered. Start shopping now to get everything you need for your restaurant.

Fit Frying with Frymaster

Monday, October 13th, 2008

Fit Frying: is it a myth or can it be done? Frymaster has written an article about how it can in fact be done!

Fit Frying: The Challenge

It’s not easy being an operator today. Everyone, it seems, is telling you how to cook. With government agencies mandating removal of trans fats from menus and the Food and Drug Administration expected to deliver recommendations for reducing acrylamide in fried foods next year, delivering maximum taste in foods that are as healthful as possible is a major challenge. Especially when consumers have demonstrated that if something doesn’t taste good, they won’t eat it. Witness the multitude of healthy menu items that have been deleted from restaurant menus over time because they weren’t ordered.

Frymaster fryerCustomer Demand

That’s why fried foods are more popular than ever with patrons – they consistently deliver on flavor. Data from Mintel, a global research company, shows that chicken wings and fingers, onion rings and mozzarella sticks are among the top ten appetizers on chain menus. Clearly, frying is one of the most popular cooking methods with patrons and one that provides unique challenges.

The Solution

The good news is that by following a simple set of principles, called The 4 Factors for Fit Frying, you can be assured your frying methods address current health issues such as trans fats, optimize taste and maximize oil life. The 4 Factors for Fit Frying program was developed by Frymaster, an Enodis company, and offers best practice guidelines for anyone serving fried foods. It consists of four steps you can take to make sure the fried foods you prepare are flavorful and healthful.

Fit Frying: 4 Factors

Factor  1: Choose The Right Fryer

Factor  2: Select The Right Oil

Factor 3: Follow The Right Cooking Process

Factor 4: Establish The Right Maintenance

Frymaster’s white paper, entitled “The Facts on Fit Frying: Impact and Benefits for Foodservice Operators,” provides an executive summary of The 4 Factors for Fit Frying program.

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