Promoting nutrition in commercial foodservice establishments: A realistic approach

Abstract

Americans are eating out an average of 3.7 times per week and are spending almost 40% of their food dollar doing so. A Gallup Survey shows about 39% of consumers claim to have improved their eating habits while eating out, but restaurant patrons are most concerned about nutrition when dining out on a routine visit or while in a family-style restaurant. Restaurant patrons are also now more likely to order lower sodium meals, small-size portions, and lower calorie entrées. Although the opportunity to promote nutrition in the foodservice setting exists, restaurant chefs and managers often lack the background to take advantage of it and could benefit from the services of qualified nutrition professionals. Dietitians could assist in identifying menu items appropriate for nutrition promotion, recipe development, and staff training. However, a realistic approach must be maintained, and the following facts should be kept in mind: Nutritious restaurant fare should blend with the theme of the menu and be promoted primarily on its sensory attributes. Nutrition in restaurants is best received when promoted generally and within the scope of health and wellness. Descriptive menu items should be carefully used. A restaurant consultant should be current on controversial food and nutrition trends. The wait staff should be properly trained.