Promoting Nutrition on Your Menu

Discussion in 'Food & Cooking' started by chef david simpson, Feb 28, 2001.

  1. chef david simpson

    chef david simpson

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    What are some ways that you promote nutrition on your menus? Following FDA guide lines, I make sure all menu items are fresh and healthy to the tea. :rolleyes:

    Let me clearify this topic:

    Suggested Menu Desriptions for a Healthy Menu:
    *A discriptive name of an item (e.g., "Fresh baked fish" not "Catch of the day")
    *Accompaniments (fresh vegetables, brown rice, whole-wheat rolls, etc,)
    *Portion size (indicate options if available)
    *The grade and quality of the product, if applicable.
    *Processing and preparation method, (peeling, skinless, breaded, trimmed, etc.)
    *fats/shortening/alcohol used in preparation or service.
    *indacate what alternative cooking methods can be used.
    *special spices or ingredients used.
    *Types of eggs or dairy used in cooking.
    *Nutrient values and calorie contents if available.
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    These are all specifics and can help the client or cunsumers get a better understanding of your business and that you are there to help and care for their dietary needs.

    [ February 28, 2001: Message edited by: Chef David Simpson ]
     
  2. chef david simpson

    chef david simpson

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    You know NP, I have had great success with a healthier menu type. It serves as a backbone for better cliental. Healthy people are better to work for/with and have a taste for the better side of life. No matter how I bid the job, they seem to go with my style of cooking. It is really amazing how much you can grow in business if you put (healty item) or have a calorie count for each item. It's very trendy as well as profitable.