With the release of an Institute of Medicine (IOM) report recommending the government regulate the amount of sodium in the nation’s food supply, the restaurant industry says it wants to take action—on its own.
“The industry supports a voluntary, incremental approach to reducing sodium levels in menu items, and would have concerns about any potential government mandate that creates a one-size-fits-all rule to ingredient standards,” the National Restaurant Association said in an April 20 statement, released the same day as the IOM report.
Now that health care reform has passed in Washington, despite opposition from the National Restaurant Association (NRA) and other business interests, quick-service operators across the country are trying to figure out how the bill will impact them.
But after a year of hyper-partisan legislative combat, many are confused about what is in the 1,990-page bill President Obama signed on March 23, and anxiety is running high.
“There’s an underlying fear about the unknown in the bill and how it’s going to affect us,” says Mike Stimola, CEO of Sandella’s Flatbread Café.