Special Report | April 2011 | By Lori Zanteson

2011 Chef’s Survey

Page 3

Nutrition: How will menus reflect the newly released USDA Dietary Guidelines?

“Incorporating more whole grains into the diet will be the easiest transition for most restaurants.” Steve Hodge, ConAgra Mills Senior Executive Chef

“Stealth health will continue to drive this category as consumers seek ways to add healthy components to their diets without a major impact on daily living.” Melanie Auxer,
Director of Food Science and Technology, Auntie Anne’s

“It will cause operators to put out ‘correct’ portions and not huge items, so the nutritional information that provided looks more like what the consumer wants to see.” Dave Danhi, President & Chef, The Grilled Cheese Truck

“Quick serves choosing to make amendments to menus will be looking to reduce sodium and portion size.” Marc Halperin, COO, Culinary Director, Center for Culinary Development

“I believe many restaurants will start doing a lot more limited-time offers, because you do not need to post caloric information for items that are on the menu for less than 90 days.” Dan Barash, Executive Chef, Moe’s Southwest Grill



Please see the attached article

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