Promoting Nutrition on Your Menu

[Chef David Simpson]

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 ]

Chef David,
I cannot give you my menu, because I'm not a chef. But as a nutritionist, I'm sooo very glad to have you share this info. It's encouraging to know that there are people in related professions going for the health angle. How do you find your patrons warming up to these menus?

Nutritionpost

[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.