News & Media From Betsy Craig
3 ways to prep for the ban on trans fat
by Betsy Craig — pres, menutrinfo.com
Foodservice operators can prepare for the June 6 ban by taking a few necessary steps.
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How technology is solving headaches for menu labeling
by Betsy Craig — pres, menutrinfo.com
The technology that fuels digital menu boards and ordering kiosks within restaurant locations today is being used to maintain nutritional disclosures in real…
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Catering to success with menu labeling
by Betsy Craig — pres, menutrinfo.com
Menu labeling goes beyond in-store menu boards to include catering programs as well as banquet dishes.
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Navigating the menu labeling pros and cons
by Betsy Craig — pres, menutrinfo.com
Restaurant operators need to be aware of how FDA regulations apply to restaurants because they are now competing against companies that are being held to the…
read nowHow to lead your brand into menu labeling
by Betsy Craig — pres, menutrinfo.com
Now that menu labeling has passed and everyone knows the rules and expectations, it is important to address the best way restaurant leadership should handle…
read nowMake every year count
by Betsy Craig — pres, menutrinfo.com
At the start of 2014, I was heavily anticipating the final FDA menu labeling regulations and its subsequent impact on the restaurant industry. While it took…
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Gluten-free beer finds its way
by Betsy Craig — pres, menutrinfo.com
I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the…
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In times of doubt, think outside the nutritional box
by Betsy Craig — pres, menutrinfo.com
If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see…
read nowAllergen awareness: Why American brands should be watching the EU
by Betsy Craig — pres, menutrinfo.com
The focus on establishments that serve food items will become more prevalent as the number of people born with allergens continues to increase.
read nowCapitalizing on new school nutrition policies
by Betsy Craig — pres, menutrinfo.com
New nutritional policies offer a great opportunity for restaurants to partner with schools to deliver healthy menu options for students.
read now6 steps to promote staff, customer allergen awareness
by Betsy Craig — pres, menutrinfo.com
Have a disclaimer up in your restaurant that lets customers know the efforts made to accommodate diners with special dietary needs.
read nowNavigating the new food codes: Part 1
by Betsy Craig — pres, menutrinfo.com
Operators need to know the 8 major allergens and the best practices surrounding the use of separate containers and preparation methods designed to prevent…
read nowHealth focus driving children's menu options
by Betsy Craig — pres, menutrinfo.com
Although it is not the restaurant industry's job to fix the problems associated with childhood obesity, the industry can take steps to ensure children of all…
read nowNutritional variances
by Betsy Craig — pres, menutrinfo.com
Have a disclaimer on your menu boards, pamphlets and website that promotes the steps taken to ensure accurate nutritionals.
read nowMenu labeling final regulations on hold: What's the beef?
by Betsy Craig — pres, menutrinfo.com
The legislation has been at a standstill since last year, while the FDA reviews comments and determines the best way forward.
read nowAllergy training on continued education fast track
by Betsy Craig — pres, menutrinfo.com
It is imperative to train managers, chefs, line cooks and servers about the importance of cross contamination and food preparation.
read nowHow state regulations could transform allergen awareness
by Betsy Craig — pres, menutrinfo.com
Teach your staff how to identify and respond to a possible allergic reactions.
read nowThe importance of food safety training
by Betsy Craig — pres, menutrinfo.com
There have been an increased number of diners with food allergies and it's our job to ensure they're protected.
read nowTrans fats: What just happened?
by Betsy Craig — pres, menutrinfo.com
A long term solution is to replace trans fats with monounsaturated fat or omega-3s.
read nowMythbusters: Asian cuisine as a gluten-free food
by Betsy Craig — pres, menutrinfo.com
Soy sauce usually contains gluten and it's a big part of other sauces, such as Teriyaki, Hoisin and black bean.
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