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: 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.

Customer 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.