Accurate Info is vital in the menu-labeling era

As menu-labeling legislation spreads from New York City to the Pacific Northwest and from the state of California to other parts of the United States, many restaurant companies are grappling with the next steps. Some chains have long-standing nutrition information but now are assessing the accuracy of possibly dated numbers. Others are contemplating how to get the information—quickly and cost-effectively—to comply with legislation, and still other companies are questioning whether they need nutrition information at all.

The skinny:

If your restaurant provides nutrition information, the data must be accurate and current. Here’s how:

There are two options for obtaining nutrition data: 1) laboratory analysis; and 2) computerized database analysis.

Laboratory Analysis

This method is recommended for standardized products, such as food products sold in grocery stores and many fast-food items. Fried items also should be sent to a laboratory because computerized analysis cannot accurately measure the amount of fat absorbed or the water lost during the frying process.

Laboratory analysis generally is accurate for the sample that is supplied. However, the laboratory method has several disadvantages:

The analysis is accurate only for the one sample that was prepared and measured. If the preparation of that particular menu item deviates for any reason from how the dish normally is prepared, then the nutrition data obtained is not accurate for the standardized preparation. Therefore, when employing laboratory analysis, it is very important that the sample is prepared according to a standardized recipe, and, equally important, that all who are involved in purchasing and preparing the menu item adhere to the recipe.

Most lab reports do not provide a breakdown of the amounts and ingredients corresponding to the nutrition data, making it difficult to determine if side dishes, sauces, dressings or condiments were included in the sample sent to the laboratory for analysis. It is up to the restaurant personnel to keep accurate records and fully identify and record the amounts and ingredients for each sample tested.

Since the lab does not provide a breakdown of the ingredients with corresponding nutrition information for each component, restaurant personnel may not readily know how to modify the recipe to reduce calories, fat or other nutrients.

Lab analysis is generally three to four times more expensive than database analysis.

Computerized Database Analysis

If performed correctly, computerized database analysis typically is a better method for restaurant companies. The process uses a standardized recipe and employs the statistical average for commodity products that can vary with growing conditions and other factors. Again, fried foods are the exception and should not be measured through computerized analysis.

Advantages of the computerized analysis method include:

The nutrition report can specify the amounts of all ingredients with the corresponding nutritional composition. This report matches the recipe provided and serves as a tool that can be used to train the cooking staff, thereby ensuring a higher degree of standardized recipe compliance and thus accuracy.

The nutrition report can provide the breakdown of each ingredient and the corresponding nutrition information, so it is easy to assess how the calories, fat and other nutrients add up. The report can then serve as a tool for modifying the recipe, if desired, to reduce the levels of calories, fat, sodium, etc.

In terms of cost and labor effectiveness, database analysis costs much less than laboratory analysis. In addition, variations, recipe modifications and changes in ingredient brands can all be revised easily in the database.

Factors in achieving accuracy:

Whether using the database or laboratory approach, accuracy of nutrition information is critical to maintain customer trust and protect against liability. Accuracy is based on four major factors:

1. A highly trained and experienced analyst

Nutrition analysis of restaurant meals can be complicated. With sometimes hundreds of “sub-recipes”—sauces, marinades, dressings, etc.—varying yields, numerous cooking processes, and industry-specific brands, the analyst must be trained to a much higher degree than typically found in most dietetic and culinary schools. The analyst should have a formal degree in nutrition and/or dietetics, along with knowledge of the new labeling laws, Food and Drug Administration regulations and Nutrition Labeling and Education Act specifications. In addition, the company providing the analysis should have a quality assurance program designed to ensure that the analysis is based on a complete disclosure of ingredients and preparation methods, as well as accurate measurements. The quality assurance process should provide a thorough assessment of the nutritional values before they are released to the public.

2. An accurate recipe

The plate and subrecipes provide the foundation for the nutrition analysis process. The recipes must include:

accurate measurements;

complete listings of all ingredients, including the oil, butter, salt, etc., added during preparation or at presentation;

brand names or nutrition-fact-style labels of specialty products, or contact information for manufacturers;

thorough descriptions of preparation methods.

It also is important to provide up-to-date information on any changes in brands, preparation methods or ingredients. Even small modifications to the recipe may result in significant changes to the nutrition data. If your restaurant changes the brand of tortilla, the analysis must be updated to reflect the revised information for the tortilla.

Modifications are easy to revise with computerized analysis. With laboratory analysis, the sample must be sent back to the lab.

3. A high-quality software database or laboratory

An extensive and credible nutrition analysis software program is essential. Many nutrition database programs compromise accuracy because they have missing values, gaps in the data for specific brands, or inaccuracies. An experienced analyst will be able to determine inaccuracies and correct them, along with adding brand specification information.

4. Training and ongoing supervision of kitchen staff

It also is critical that restaurant personnel are trained and supervised to adhere to the recipes upon which the analyses were based.

Why provide nutrition information?

Many Americans are striving to eat more healthfully. Some people must eat better to control such nutrition-related problems as high blood pressure, high cholesterol, obesity, heart disease, arthritis, celiac disease and others. An additional segment of consumers want to eat healthfully because that helps them live their lives to the fullest. So, providing healthier choices and nutrition information is a wise strategy to help a segment of your customers enjoy your restaurant more often.