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. 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. ------------------------------------------ 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 ]
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.