New Posts  All Forums:Forum Nav:

Calorie Count on Menus

post #1 of 11
4/6/09 at 12:40am
Thread Starter 
Hi,
Here in the U.K. the government is starting a scheme for displaying the calorie count of dishes on menus. They cite as an example that it is compusory in New York. How does this work? Does it apply to ALL restaurants?
My style of cooking is that almost every dish is prepared to order and quantities can vary quite a bit. Anyway, every steak is not the same size, is it?
Any guidance would be much appreciated.

P.S. I've been registered here for quite a while but hardly ever post. When it came to, guess what? Forgot my password and had to re register as my mail provider has died.

Dave
Reply

Featured Stories on ChefTalk.com

A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!
post #2 of 11
4/14/09 at 7:37pm
That type of plan is pure madness. The idea gets tossed around in Australia occasionally only to be drowned out by a strong chorus of reason. The bigger places could put this into effect if their menu is a constant, never changing one with no regard for seasonal produce (think McDonalds :lol: ) but anywhere that had a specials board or seasonal soup of the day would have to homogenise their whole menu.

You need a better lobby group.
Reply
post #3 of 11
4/14/09 at 7:51pm
In New York I believe only chains of certain size are required to post caloie counts, not all restaurants.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
Reply
post #4 of 11
4/14/09 at 9:00pm
Yep, on research it seems to apply to chains in NY with more than 15 stores.

And the planned scheme in the UK is a voluntary one. Can't see it catching on.

source
Reply
post #5 of 11
4/15/09 at 5:22am
IMHPO I believe the whole idea behind the menu displaying the calories for items is a good one but..... here me out here.......only if those items are specifically being sold as a low calorie alternative or healthy item. If it's not then why bother. I'm from the school of thought that if it's ingredients happen to be...... two all beef patties, special sauce, lettuce, cheese, pickles and onions on a bun with supersized fries and a soda or it's a huge salad thrown on a Thanksgiving sized turkey platter with 11 different ingredients all totaling a weight to be more than twice the lettuce and served with a soup cup of dressing......even served with a diet soda or water....... It's gonna be ridiculously full of calories. The key words here are cheese, meat, dressing, sauce, supersize etc........you get my drift? ;) But once again.....people can be too stoopid to realize that if you eat 4-5 of these items a week......they're gonna be the next contestants on a certain NBC show. :rolleyes:
Reply
post #6 of 11
4/15/09 at 10:08pm
something that rediculous will never fly for fine dining, or any small buisness for that matter. if the gov't wants ruby tuesday and applebees to display the nutritional info on their menu, i could care less.
Reply
post #7 of 11
4/16/09 at 12:57am
I can see sodium or sugar content maybe, but I'm getting tired of this whole nanny state thing. I'm a type 2 diabetic and have been on different diets over the years. I just need to know the wieght of the item (4 oz. hamburger patty, 1 oz. cheese etc.) and I'll figure it out for myself if I care that much. So can everyone else as far as I'm concerned. The only labeling we need in my opinion is for allergens, and then only for things that might surprise people, such as peanut oil for frying. Anyone knows a bun has gluten.
Reply
post #8 of 11
4/16/09 at 8:46am
We all just have to take the same approach as candy bars:

EVERY dish on my menu is only 100 calories per serving, it just so happens that the Cote de Boeuf you just ordered is 12 servings. :lol:
-ciao
nel maiale, tutto e buono!
Reply
post #9 of 11
4/16/09 at 11:54pm
Applebees were outted about 2 months ago for have too low cal. counts on their menus. I believe it was the point sytem for weight watchers.

FWIW
Reply
post #10 of 11
4/17/09 at 1:45am
We'd no longer have to taste our food as we couldn't adjust the seasoning without printing new menus :lol:
Reply
post #11 of 11
4/23/09 at 10:28pm
Resist or just go down to your local police station and tell them you want the tracking chip implanted in your head. Its the police state bit by bit trying to control every little detail of your life. So you either fight them now , put your head in the sand and wait for the chip or you just give up and get the chip. Viva the resistance
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs

Featured Stories on ChefTalk.com

A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp
Follow ChefTalk on Pinterest!