Nutrition for the Foodservice Professional

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Nutrition for the Foodservice Professional

• Marketing Healthy Menus

Virginia Stipp Lawrence, MHM
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Welcome!

• Topic Presentations
• Homework 3 is due Today

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Marketing

• The process of finding out what your customers
  need and want, and then developing, promoting,
  and selling the products and services they desire.

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Gauging Customers Needs and Wants

• Interview waitstaff about customer requests.
• Do a customer survey.
• Informally get customer feedback.
• Key in on
• What are your customers asking for?
• Which items are most frequently requested?
• How much time does your staff have to meet these
  special requests?
• Which requests are easy to meet? Which are not?

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Developing Implementing Healthy Menu Options

• Who is involved?
• How to inform your customers of healthy options
• Simply describe the items well.
• Have waitstaff offer and describe the items.
• Highlight items with symbols or worlds.
• Include a separate section on the menu.
• Add a clip-on to the menu and/or a blackboard or
  lightboard.

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Soups Louisiana Chicken and Shrimp Soup Roasted
Butternut Squash Soup with Spiced Crème Fraîche
Lentil Soup with Sausage and Spinach St.
Andrew's Soup Sampler Sala
ds St. Andrew's Garden Salad Goat Cheese,
Hazelnut Crisp and Citrus Vinaigrette Arugula
Salad with Toasted Walnuts and Pear Vinaigrette
Champagne and Pear Vinaigrette
Starters Wood Fired Sea Bass Tomato-Fennel
Ragut Steamed Wontons Shrimp, Brown Rice and Soy
Dipping Sauce Risotto Special of the Day Seared
Tuna Loin Wakame Seaweed Salad and Miso Sauce
         
St. Andrews Café Dinner Menu - CIA
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Main Courses Grilled Tuna with Soba Noodles
Asian Scented Vegetables Tea Cured Pork Loin
Sweet Onion Jam and Dried Morello Cherry
Sauce Pan-seared Sea Scallops Edamame Soy Beans,
Shiitake Mushrooms and Orange-Soy Glaze
         Udon Noodles with Tofu Soy-Ginger Broth
with Cashews Grilled Beef Tenderloin, Steamed
Wild-Pecan Rice Wild Mushroom and Burgundy Wine
Glaze Marinated-Grilled Chicken Breast Spicy
Apple Chutney, Whole Wheat Spaetzle and Mustard
Jus  
St. Andrews Café Dinner Menu - CIA
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Desserts Chocolate Mousse Cake with Raspberry
Coulis and Whipped Cream with a glass of Fonseca
Tawny Porto Sorbet of the Day with Oatmeal
Crisp with a glass of Nivole Moscato d'Asti
Panna Cotta with Strawberries and Aged Balsamic
Vinaigrette with a glass of "Electra" Orange
Muscat Strawberry-Rhubarb Crisp with Ricotta
Glazeand Caramel Sauce with a glass of
"Elysium" Black Muscat Dessert Sampler with a
glass of Nivole Moscato d'Asti
St. Andrews Café Dinner Menu - CIA
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Promotion

• Advertising
• Sales promotions
• Publicity
• Press releases
• Column for local newspaper
• Cooking demonstrations
• Restaurant newsletter

• Sources of Promotional Materials
• Food manufacturers
• Distributors
• Food marketing boards and associations

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Staff Training

• Scope and rationale for program
• Grand-opening details
• Ingredients, preparation, and service for each
  menu item
• Some basic food and nutrition concepts
• How to handle special requests
• Merchandising and promotional details

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Program Evaluation

• How did the program do operationally?
• Did the food look good and taste good?
• How well did each of the healthy menu options
  sell? How much did each item contribute to
  profits? How did the program affect
  profitability?
• Did the program increase customer satisfaction?

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Fine-Tuning the Program Possibilities

• Develop ongoing promotions to maintain customer
  interest.
• Add, modify, or delete certain menu items.
• Change pricing.
• Improve the appearance of healthy items.
• Listen to customers more to get future menu and
  merchandising ideas.

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Restaurants and Nutrition Labeling Laws

• Food prepared and served in restaurants or other
  foodservices are exempt from mandatory nutrition
  labeling found in packaged foods.
• Restaurants are not exempt from FDA rules
  concerning nutrient claims and health claims when
  used on menus, table tents, posters, or signs.
• Any food being used in a health claim may not
  contain more than 20 of the Daily Value for fat,
  saturated fat, cholesterol, or sodium.

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Restaurants and Nutrition Labeling Laws

• When providing nutrition information for a
  nutrient or health claim
• restaurants do not have to provide the standard
  nutrition information profile and more exacting
  nutrient content values required in the Nutrition
  Facts panel of packaged foods. They can present
  the information in any format desired, and they
  have to provide only information about the
  nutrient(s) that the claim is referring to.

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Restaurants and Nutrition Labeling Laws

• Restaurants may use symbols on the menu to
  highlight the nutritional content of specific
  items. They are required to explain the criteria
  used for the symbols.

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Questions?
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Next Week

• Nutrition Fair Work Week
• Meet in Class
• Requisition is Due