On December 14, Restaurant Brokers, Robin and Eric Gagnon are joined by Dr. Joy Dubost of the National Restaurant Association and Chef Scott Randolph of Food and Drink Resources on their restaurant radio show to discuss the growing trends in menu development.

In a health conscious society, should restaurant owners be focused on the calorie count and options for consumers who are looking for a more heart healthy meal?  Dr. Joy Dubost of the National Restaurant Association discusses how restaurants will soon be required to reveal calorie counts to their consumers.  So, what does that mean for restaurant owners?  It means gone are the days where you can get by with little options for consumers seeking a more nutritious fit for their diet, but don't worry, you will be interested in what Dr. Dubost has to say about restaurant calorie intake below.

Chef Randolph, of Food and Drink Resources offers his expertise on the importance of kitchen training when working with a menu that is diet specific.  All members of the staff should be aware of recipes and ingredients; Chef Randolph discusses how this makes consumers feel more comfortable when ordering food.  A more knowledgeable staff helps retain business.

Don't get scared yet restaurant owners, a study conducted by Dr. Adam Drewnowski of the Center for Public Health Nutrition at the University of Washington in Seattle on behalf of the National Restaurant Association, determined that food purchased from restaurants accounts for between 17 percent and 26 percent of Americans’ total caloric intake, based on age group.

Dr. Dubost, states "[The Study] dispels the notion that one-third of caloric intake in this country comes from restaurant food. Depending on age, the percentage of calories from either quick service or full-service restaurants can be much less.”

According to the study by Dr. Drewnowski, food intake at quickservice restaurants represented between 12.5-17.5 percent of calories, while fullservice restaurants made up between 4.7-10.4 percent. School meals provided 9.8 percent of calories for children and 5.5 percent for adolescents.

Chef Scott Randolph weighs in on the topic to discuss how you can find flavor in low calorie diets, so restaurant owners should not be discouraged.  Some restaurant owners might ask how they can find more information on implementing low calorie options.  A great place to start is the internet, call your local culinary specialist and ask advice.  You do not have to have a full-time chef to implement new food options.  You can also find more information on the latest trends at www.restaurant.org.

So, before you completely change your menu to feature only low calorie options, do your own research within your specific area to see what options best fit your concept.  You will be surprised at how little changes to your menu concept can help grow your business.  These changes will also help attract consumers looking for a new and more nutritious option for their diet.

Citations and more Information on the study listed above can be found here: Study: Restaurants don’t contribute majority of calories

The We Sell Restaurants radio show broadcasts in the nation’s seventh largest media market.  Listeners can tune in at 12 Noon EST to Atlanta’s AM Talk 920 and Sunday at 1PM on Biz 1190.  The show is also available for immediate download on iTunes. 

We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants wanted (restaurants for sale), leasing a restaurant and franchise restaurant resales.  The We Sell Restaurants brand is known nationwide for professionalism, industry knowledge and unmatched service. They can be found online at www.wesellrestaurants.com.  The firm is franchising their brand nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina.