- 1.Welcome to the Georgia Restaurant AssociationMenu
LabelingWhat You Need To KnowJune 29, 2010
2. Welcome & Opening RemarksCharles Hoff, Law Offices of
Charles Y. Hoff & Interim CEO 3. AGENDA Opening Remarks
Presentation from Amanda Rieter, NRA Presentation from Lucy Logan,
CEO FoodCALC Q&A Closing & Announcements Networking 4.
Thank You To Our Meeting Host 5. Thank You To Our SponsorU.S.
Foodservice is one of the countrys premier foodservice
distributors,offering more than 43,000 national, private label and
signature brand itemsand an array of services to its more than
250,000 customers. The company proudly employs 25,000 associates in
more than 60 locations nationwide whoare poised to serve customers
beyond their expectations. As an industryleader, with access to
resources beyond the ordinary, U.S. Foodserviceprovides the finest
quality food and related products to neighborhood restaurants,
hospitals, schools, colleges and universities, hotels,
governmententities and other eating establishments. To find out how
U.S. Foodservice can be Your partner beyond the plate, visit
www.usfoodservice.com oratlanta.usfoodservice.com. 6. Presentation
of NRA InformationAmanda Rieter, National Restaurant Association
Associate Director, State Strategy & Policy 7. New Federal
Nutrition Disclosure LawAmanda RieterNational Restaurant
Association Assoc. Director, State Strategy & Policy 8.
National Restaurant Association Founded in 1919, the National
Restaurant Association is the leading business association for the
restaurant industry. The Association represents more than 380,000
member restaurant establishments. Our membership base consists of
many different facets of the industry. Our restaurant members
represent tableservice and quickservice restaurant operators,
chains, franchisees and independents. Our allied members are
suppliers, distributors and consultants. Second largest private
sector employer with an estimated 13 million people, or 9% of the
U.S. workforce 9. A New Federal Standard President Obama signed the
Patient Protection and Affordable Care Act (H.R. 3590) into law on
March 23, 2010. This law contains a provision, Section 4205,
requiring mandatory nutrition labeling for food sold at chain
restaurants and similar retail food establishments. It also
preempts state and local menu labeling laws that have been enacted
in recent years. 10. Historical Background The restaurant industry
had been successful for a number of years in defeating labeling
proposals. Until 2007 no labeling legislation ever passed a single
legislative chamber. California (Governor Vetoed), Connecticut
(Passed Senate) Proponents found success by circumventing the
public policy arena for regulatory health bodies. 11. Need for
Federal Legislation 12. Federal ApproachLEAN Act MEAL Act
(Carper/Murkowski) (Harkin/DeLauro) Applies Too20 or more
(Nationally) 20 or more (Nationally)InformationCalories Required on
the Information Available Upon SodiumMenu, MenuRequest Saturated
Fat Board and Drive Trans Fat ThruFederal PreemptionYES NO
Liability Protections YES NO 13. Nutrition Disclosure LawLEAN
ActMEAL Act New Law (Carper/Murkowski)(Harkin/DeLauro)Applies Too20
or more (Nationally) 20 or more (Nationally) 20 or more
(Nationally) Information Required on the Calories CaloriesMenu,
MenuInformation AvailableSodiumAdditional InformationBoard andUpon
RequestSaturated FatAvailable UponDrive Trans FatRequest
ThruFederalYES NOYESPreemption LiabilityYES NOYESProtections 14.
The passage of this provision is a win for consumers and
restaurateurs.- Dawn Sweeney, National Restaurant Association
President and CEO. 15. Support for the New Federal Law Support from
the National Restaurant Association and the Coalition for
Responsible Nutrition Information Support from Center for Science
in the Public Interest and 77 health and consumer groups Support
from State Restaurant Associations Bipartisan decision makers in
Congress 16. Federal Menu Labeling Law 21 U.S.C. 343 (q)(5)(H)
Generally meets industry objectives Tolerable industry burden
Avoids burden on marketing materials Minimizes potential for
frivolous litigation Federal preemption Unique in this Congress
Unique upon enactment Applies to Voluntary Program participants 17.
Key Requirements Restaurants and Similar Retail Food Establishments
20 or more locations Same Name Substantially the Same Menu Items
18. Key Requirements Standard Menu Items Food, including
Non-alcoholic Beverages Only Items on Menu Not Condiments for
General Use Not Specials (less than 60 days annually) Not Market
Test Items (less than 90 days) 19. Key RequirementsMenu/Menu Board
Calories Adjacent to name of item As usually prepared and offered
for sale Statement on suggested daily caloric intake Statement on
availability of additional nutrient information 20. Key
Requirements Additional Nutrient Information Macronutrient
information now required for packaged foods Available on the
premises (in writing) Available to consumer upon request 21.
Macronutrient Information Calories Sodium Calories from Fat Total
Carbohydrates Total Fat Sugars Saturated Fat Dietary Fiber
Cholesterol Protein * Trans Fat 22. Special Applications Self
Service Calories per food item per serving On sign placed adjacent
to each food item 23. Special Applications Varieties/Combination
Meals Differing Varieties/Flavors Listed as a single item Different
flavors or varieties Soft drinks, ice cream, pizza and doughnuts
Childrens Combination Meals 24. Special Applications
Varieties/Combination Meals FDA to Determine Nutrient Determination
Method including Ranges, Averages, or Other Methods 25. Calculating
Nutrient Levels Reasonable Basis Follows FDA precedent Nutrient
databases Cookbooks Laboratory Analyses Other reasonable means 26.
Additional Flexibility Standardization of recipes and methods of
preparation Reasonable variation in serving size and formulation of
menu items Space on menus/menu boards Inadvertent human error
Training of food service workers Variations in ingredients Other
factors as determined by FDA 27. Vending Machines If Person
Operates 20 or More Vending Machines Calories Posted (if Nutrition
Facts not visible) Close Proximity to Food Item or Selection Button
28. Voluntary Program Restaurants Not Subject to Requirements of
this Clause (under 20 units nationally) May Elect to Be Subject to
Requirements Register Biannually Federal Preemption Applies 29.
Implementation FDA Notice on Voluntary Program Program Requirements
Registration Process Due July 21, 2010 30. Implementation FDA
Proposed Rule Due March 23, 2011 FDA Final Rule Expected
Spring/Summer 2012 Expect 6 Months to Implement 31. Key Issues Menu
variability and combination meals Menu/menu board Drive-thru menu
boards Contextual statement Self-service Customary market test
Reasonable basis Nutrients to disclose National uniformity 32.
Questions? Amanda Rieter National Restaurant
Association202-331-5908 [email protected] 33. Lucy Logan,
FoodCALC, LLC Founder & CEO 34. The Nutritional LandscapeBy:
Lucy Logan, Founder and [email protected] / (415) 398-4452 36
35. Who Is FoodCALC? Industry leader in web-based nutrition
analysis solutions with two pioneering products: 1) MenuCalc for
restaurants 2) LabelCalc for food manufacturers and FDA Nutrition
Labels Over 1200 users National Restaurant Association endorsed
Over 25,000 recipes analyzed to date and growing Backed by
Registered Dietitians and live support 37 36. How to Get Nutrition
Information 37. Your Options Laboratory Nutrition Analysis1.
Physically mail-in sample of food2. 3-5 week turnaround time3.
Price range: $400 - $1000 per sample CD Software1. Accessible on
one computer.2. Requires mid-level database and file integration
knowledge.3. Price range: $900 - $4000 for license Consulting1.
Email/fax/snail mail recipes to them2. Majority are part-time
consultants who use CD software.3. Price range: $70 - $120 per menu
item Online Nutrition Analysis1. Accessible to your account
anywhere at anytime2. Instant nutrition analysis results3. Cost
effective price range: $49 a month - $249 39 38. Nutrition
Information & Your Operation You will need: Recipes Sub recipes
(prep) Supplier product information (e.g. private label from
USFoodservice) Quantities of each ingredient (e.g. 2 oz of cheese)
Portions size for each menu itemHidden items to consider: Butter on
a bun Baked items rolled in seeds or oats Olive oil drizzled over
pizza Latest manufacturer data (e.g. formula changes) 40 39. The
ResultsRecipe Name Calories Fat Sat Fat Trans Fat Cholest.
SodiumCarbsFiber SugarProtein Alyson's Taco190 3g 0.5g0g50mg
140mg13g2g < 1g19gBean Burrito with Rice 840 31g 14g0g70mg
2570mg 104g 18g4g38g Beef with Noodles790 41g 16g3g220mg200mg6g
< 1g 5g92g Burger 610 34g 12g0g150mg450mg25g2g 3g46g Cheese and
Crackers 280 20g 13g0g55mg 260mg21g0g 17g 5gChicken with Shoyu
Sauce720 56g 28g0g265mg900mg8g < 1g < 1g44g Dirty Rice 100 3g
0.5g0g50mg 75mg 14g< 1g < 1g5g Dough Mix 30 0g 0g0g10mg 0mg2g
0g 0g< 1gGuacamole with cheese70 6g 2g0g5mg150mg3g 2g < 1g2g
Middle Eastern Dip30 1g 0g0g0mg160mg2g 0g 3g2g41 40. What Diners
are SayingI always try to hunt down nutritional info before I head
out to eat. It's very frustrating when info isn't posted
anywhere-Heidi Nulholland I always say, if more restaurants posted
their calories I would eat there! -Lisa Eriene42 41. A recent
FoodCALC study of 2000 diners43 42. Marketability Target a new and
growing audience 82% of diners said calorie disclosure is
influencing what they order. (R&I) 60% said nutrition
determines where they eat. (R&I) University of Missouri found
customers were willing to pay up to $2 more per menu item when
nutrition was present44 43. Ideas from Other Restaurants Applebees
Under 550 calorie menu TGI Fridays Smaller price, smaller portion
Subway 6 subs under 6g of fat Duncan Donuts DD Smart low fat
Breakfast Menu McDonalds/Burger King Healthier side options for
kids meals Apple slices 45 44. Where Are Diners Going, First? 81%*
of people go online to socialize47%* go online to learn how to
improve their wellbeingThere are 16 groups with over 200,000
members on Facebook dedicated to healthier eating**Source: *WebPro
News ** Facebook Groups46 45. 47 46. 48 47. Yelp Metrics Over 32
million people visited Yelp in May 2010 to make a spending decision
Ranking is determined by relevant active reviewers and STARS49 48.
Broaden Your Market Smart phone applications allow diners to search
for menu items with nutrition information.1 company launched in
March and now have over 850,000 downloads! 50 49. Awareness The
National Menu Labeling bill will affect over 230,000 locations
Nutrition information is becoming more common and expected from
restaurants regardless of cuisine and size 85% of MenuCalc clients
are not affected by a menu labeling law 50. Thank YouLucy Logan,
Founder and CEO [email protected] / (415) 398-445252 51. Q&A
52. Closing & Announcements Charles Hoff, Law Offices of
Charles Y.Hoff & Interim CEO 53. Thank You for Attending the
Georgia Restaurant AssociationMenu LabelingWhat You Need To
KnowJune 29, 2010
