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Restaurants make it easier for consumers to count calories
Due to a U.S. Food and Drug Administration ruling, chain restaurants are revamping menus to include all the numbers.
Calories, as we know, are counted. The U.S. Food and Drug Administration is making it easier for consumers to know how many they’re consuming when dining out. Based on these new rules, chain restaurants with 20 or more locations are required to label calorie counts on all menu items before December 2015.
Calculating calories for food items and redesigning menu boards will cost operators and restaurants almost $1.5 billion, according to Michael Seid of MSA Worldwide.
“The biggest issue for restaurants is that they will have to get it done by reputable companies, and every time they want to add a new product, they will have to get it done again,” Seid said.
Brands like Back Yard Burgers have started this process, which will be completed by October 2015. CEO David McDouggall recognizes the system-wide challenges that are attached to such an undertaking.
“The challenge will be creating a menu that is visually appealing with so much information on it and meets all the legal requirements,” McDougall said.
Calorie data must be displayed on all menus, interior and exterior, and are likely to cost restaurants on average $1,500 per unit to make the conversion.
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About the Author
Nick Powills
FollowNick Powills, CFE, founded No Limit Agency in 2008 and serves as Chief Brand Strategist for the Chicago-based firm. No Limit is a full-service communications agency that establishes and elevates brands by bridging Public Relations, Social Media, Marketing, Advertising, Digital, and a lot of creativity, to best strategize well-rounded and successful campaigns for 50+ global franchise brands. By presenting visionary ideas and building real relationships, No Limit is able to create effective media branding strategies to help companies grow. Nick currently leads a staff of writers, media strategists, designers, social media experts and digital producers in an office think-tank where brands are humanized for strong, compelling media stories. Prior to starting No Limit at the age of 27, Nick spent four years working at a franchise PR agency where he mastered the art of building rapport with media outlets and creating newsworthy pitches for earned media placements. He holds a Bachelor of Journalism from Drake University in Iowa.
