Comments for http://menutrinfo.com Food Services Choosen Nutritional Partner Fri, 20 Apr 2012 17:58:18 +0000 hourly 1 http://wordpress.org/?v=3.3 Comment on Manager/Chef Training Allergens and GF is essential in your Commercial Kitchen by Sharna Kahn http://menutrinfo.com/2011/10/10/managerchef-training-allergens-gf-essential-commercial-kitchen/#comment-608 Sharna Kahn Fri, 20 Apr 2012 17:58:18 +0000 http://menutrinfo.com/?p=2634#comment-608 Many restaurants that embrace the gluten free dining segment are missing opportunity to build loyalty and capture additional revenue. Where is my hot gluten free bread and my delicious signature gluten free dessert? If one more server offers me ice cream, fruit or that ubiquitous flourless chocolate cake, I'll pop a corpuscle! Much gluten free 'stuff' is now available. However, a small subset actually tastes good enough to have your customers come back begging for more. I can help. Many restaurants that embrace the gluten free dining segment are missing opportunity to build loyalty and capture additional revenue. Where is my hot gluten free bread and my delicious signature gluten free dessert? If one more server offers me ice cream, fruit or that ubiquitous flourless chocolate cake, I’ll pop a corpuscle!

Much gluten free ‘stuff’ is now available. However, a small subset actually tastes good enough to have your customers come back begging for more. I can help.

]]> Comment on USDA School Lunch Changes Update by Sharna Kahn http://menutrinfo.com/2012/01/31/usda-school-lunch-update/#comment-607 Sharna Kahn Fri, 20 Apr 2012 17:53:17 +0000 http://menutrinfo.com/?p=2944#comment-607 I am glad to see that nutrition for our kids is finally considered something important. With all of the food allergies that kids are diagnosed with, I am fighting the good fight to promote gluten free and allergenic food choices within the lunch program. Recently, in a discussion with a major school district in L.A., I learned that allergenic foods were not promoted to parents. The food service program is reactive meaning that a doctor's prescription is required before the child will be accommodated with the necessary products. Does anyone else see anything wrong with this process? I am glad to see that nutrition for our kids is finally considered something important. With all of the food allergies that kids are diagnosed with, I am fighting the good fight to promote gluten free and allergenic food choices within the lunch program.

Recently, in a discussion with a major school district in L.A., I learned that allergenic foods were not promoted to parents. The food service program is reactive meaning that a doctor’s prescription is required before the child will be accommodated with the necessary products.

Does anyone else see anything wrong with this process?

]]> Comment on GMOs: I’ve Heard of Them…What are They? Part 1 by shantel http://menutrinfo.com/2012/02/22/gmos-heard-themwhat-part-1/#comment-603 shantel Wed, 14 Mar 2012 14:51:11 +0000 http://menutrinfo.com/?p=2967#comment-603 This is such an important subject. I heard about this awesome indie film being produced now about GMO. You can tell that it's an important subject. Check out the kickstarter campaign to see all the funding they got in small increments of $10-50. Thanks so much for writing this and adding this to your blog! http://www.kickstarter.com/projects/gmofilmproject/gmo-film-project-untitled Shantel This is such an important subject. I heard about this awesome indie film being produced now about GMO. You can tell that it’s an important subject. Check out the kickstarter campaign to see all the funding they got in small increments of $10-50. Thanks so much for writing this and adding this to your blog!

http://www.kickstarter.com/projects/gmofilmproject/gmo-film-project-untitled

Shantel

]]> Comment on Kids LiveWell Program Will Help Parents and Restaurants by Andy Schamisso http://menutrinfo.com/2011/07/26/kids-livewell-program-parents-restaurants/#comment-397 Andy Schamisso Thu, 28 Jul 2011 17:07:26 +0000 http://menutrinfo.com/?p=2024#comment-397 Will middle school children like a 25-calorie-per-serving, all-natural iced tea knowing that four 12-oz bottles has the caloric equivalent of one 12-oz can of soda? Yes....They Will...Here's the video proof: http://www.youtube.com/watch?v=IdS8bicqfUQ (kid's faces are blurred because they're kids.) Second Question: Will big restaurants serve our kid's drinks? Probably not because they're under contract by Coke or Pepsi. We could supply em though. We're a 8-yr-old nationwide company selling healthy 56-calorie per bottle white teas--the first company to introduce healthy white teas to customers. Sincerely, Andy Schamisso Will middle school children like a 25-calorie-per-serving, all-natural iced tea knowing that four 12-oz bottles has the caloric equivalent of one 12-oz can of soda?

Yes….They Will…Here’s the video proof:
http://www.youtube.com/watch?v=IdS8bicqfUQ

(kid’s faces are blurred because they’re kids.)

Second Question:
Will big restaurants serve our kid’s drinks?

Probably not because they’re under contract by Coke or Pepsi.

We could supply em though. We’re a 8-yr-old nationwide company selling healthy 56-calorie per bottle white teas–the first company to introduce healthy white teas to customers.

Sincerely,

Andy Schamisso

]]> Comment on 10 Simple Ways to Reduce a Recipe’s Calories – Part 1 by 10 Simple Ways to Reduce a Recipe's Calories - Part 2 | Menutrinfo http://menutrinfo.com/2011/07/05/10-simple-ways-reduce-recipe-calories/#comment-364 10 Simple Ways to Reduce a Recipe's Calories - Part 2 | Menutrinfo Tue, 12 Jul 2011 12:07:58 +0000 http://menutrinfo.com/?p=1964#comment-364 [...] Delivered by FeedBurner ← 10 Simple Ways to Reduce a Recipe’s Calories – Part 1 [...] [...] Delivered by FeedBurner ← 10 Simple Ways to Reduce a Recipe’s Calories – Part 1 [...]

]]> Comment on How Websites Affect Your Restaurant – Part 2 by How Websites Affect Your Restaurant - Part 3 | Menutrinfo http://menutrinfo.com/2011/06/07/websites-affect-restaurant-part-2/#comment-363 How Websites Affect Your Restaurant - Part 3 | Menutrinfo Mon, 11 Jul 2011 15:35:28 +0000 http://menutrinfo.com/?p=1913#comment-363 [...] by FeedBurner ← How Websites Affect Your Restaurant – Part 2 How to Add Gluten-Free Offerings to Your Menu [...] [...] by FeedBurner ← How Websites Affect Your Restaurant – Part 2 How to Add Gluten-Free Offerings to Your Menu [...]

]]> Comment on Success for Restaurants that Adapt to New Menu Law by 10 Simple Ways to Reduce a Recipe's Calories - Part 1 | Menutrinfo http://menutrinfo.com/2011/06/28/success-restaurants-adapt-menu-law/#comment-351 10 Simple Ways to Reduce a Recipe's Calories - Part 1 | Menutrinfo Tue, 05 Jul 2011 12:13:04 +0000 http://menutrinfo.com/?p=1954#comment-351 [...] Delivered by FeedBurner ← Success for Restaurants that Adapt to New Menu Law [...] [...] Delivered by FeedBurner ← Success for Restaurants that Adapt to New Menu Law [...]

]]> Comment on How to Add Gluten-Free Offerings to Your Menu by Sharna Kahn http://menutrinfo.com/2011/06/21/add-glutenfree-offerings-menu/#comment-339 Sharna Kahn Thu, 23 Jun 2011 01:05:40 +0000 http://menutrinfo.com/?p=1942#comment-339 Right on , Betsy! Another way for restaurateurs to add gluten free to their repertoires is to acquire, rather than produce their own, artisanal breads and crackers individually wrapped to minimize cross contamination liability. The same for desserts. Few products are truly taste worthy for restaurant fare and that is where a specialty broker or consultant can help. Once a gluten free customer has a bad taste, they won't be coming back for more! Be certain to work with someone that lives the gluten free life. The knowledge of taste and nutrition of available foods on a comparative basis is well worth the investment. Right on , Betsy! Another way for restaurateurs to add gluten free to their repertoires is to acquire, rather than produce their own, artisanal breads and crackers individually wrapped to minimize cross contamination liability. The same for desserts.

Few products are truly taste worthy for restaurant fare and that is where a specialty broker or consultant can help. Once a gluten free customer has a bad taste, they won’t be coming back for more!

Be certain to work with someone that lives the gluten free life. The knowledge of taste and nutrition of available foods on a comparative basis is well worth the investment.

]]> Comment on How Websites Affect Your Restaurant – Part 1 by How Websites Affect Your Restaurant - Part 3 | Menutrinfo http://menutrinfo.com/2011/05/31/websites-affect-restaurant-1/#comment-336 How Websites Affect Your Restaurant - Part 3 | Menutrinfo Tue, 14 Jun 2011 12:23:36 +0000 http://menutrinfo.com/?p=1892#comment-336 [...] Part 3 Posted on June 14, 2011 by Penny The last couple of weeks we’ve been talking about the good, the bad, and the ugly when it comes to online reviews of your restaurant on sites such as Yelp and [...] [...] Part 3 Posted on June 14, 2011 by Penny The last couple of weeks we’ve been talking about the good, the bad, and the ugly when it comes to online reviews of your restaurant on sites such as Yelp and [...]

]]> Comment on How Websites Affect Your Restaurant – Part 1 by How Websites Affect Your Restaurant - Part 2 | Menutrinfo http://menutrinfo.com/2011/05/31/websites-affect-restaurant-1/#comment-326 How Websites Affect Your Restaurant - Part 2 | Menutrinfo Tue, 07 Jun 2011 12:06:57 +0000 http://menutrinfo.com/?p=1892#comment-326 [...] on the good, the bad, and the ugly when it comes to websites and their effect on your restaurant. Last week we talked about the good. The great things about sites like Yelp and Yahoo! reviews is that they [...] [...] on the good, the bad, and the ugly when it comes to websites and their effect on your restaurant. Last week we talked about the good. The great things about sites like Yelp and Yahoo! reviews is that they [...]

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