Following Up on Your Calorie Content FAQs

Last week, we sent you our monthly email update announcing FDR's enhanced nutritional analysis offerings. This sparked some interest from our readers. (Thank you for all your questions!)

Today, we're following up with more about the anticipated U.S. Food and Drug Administration (FDA) requirement that multi-location restaurants include calorie content on menus and provide complete nutritional analysis for all menu items upon request.

Below you'll find a brief FAQ about the new requirement and our related services. Please contact us if you have additional questions or are interested in getting a bid for our nutritional, recipe re-development, and consumer research offerings.


Richard Keys and Scott Randolph
Food & Drink Resources (FDR) Co-Founders  

What to Know About Nutrition Labeling Requirements 

Q: What Exactly Is the FDA Requiring?
A:  Multi-location restaurants with 20 or more locations will be required to post calorie information for all standard menu items. The information must appear on menu boards and handheld menus. These same restaurants must also provide a full nutritional analysis for customers upon request.

Q: What Is the Deadline?
A: December 1, 2016

Q: Hasn't the FDA Tried, and Failed, to Enforce This Rule Before?
A: Yes, it's true. The FDA has been working on enforcing this regulation for years, but it looks as though things will go into effect this year.

Q: Why Is the FDA Pursuing This Change?  
A: According to the FDA, Americans consume 1/3 of their calories away from home. It's believed that if consumers have easy access to nutrition facts in restaurants (like they do in grocery stores) that consumers will make healthier food and drink choices.

Q: How Can Food & Drink Resources Assist Restaurants with Labeling Requirements?
A: FDR has an in-house dietitian/nutritionist,  Stephanie Beaudette (pictured here), who is equipped and experienced in labeling for both restaurants and food manufacturers. She has more than 20 years experience as a registered dietitian and has a savvy ability to make ingredient substitutions when it is in your best interest. 

Q: How Does Analysis Work?
Using a combination of USDA and regulatory compliant food databases, along with industry best practices, Stephanie and the FDR chefs will analyze all of the ingredients of your recipes to determine all nutrition facts and provide that information to you in FDA approved format.

Q: What Happens After the Analysis?
A: Once you have determined calorie content and all nutrition facts for your dishes, two things will need to happen. 1) You'll need to assess the nutrition facts from a sales and marketing perspective. If you think calorie content will negatively impact sales, it's time to consider a recipe re-development. 2) You will need to re-create all menu signs and menu boards to include calorie content before December 1.

Q: Does FDR Do Recipe Re-Development?
A: Yes, recipe development and re-development is one of our specialties. We are also equipped to do on-the-spot consumer research to ensure the new recipe will satisfy your target customers tastes.

Q: How Long Does This Process Take?
A: Anywhere from two to six months depending on what you need. We highly recommend you act now to meet the December 1 deadline.

Q: How Do We Get Started?
A: Click the red button below to request a bid. 
FDR in Action

' Tis the Season for Consumer Research

Here at the FDR Innovation Center we are accepting requests for consumer research projects as space allows. Visit our website to learn more about our research capabilities and our VP of Insights, Sally Sparks.
Restaurant Industry Conference

FDR is a sponsor of the UCLA Extension's 20th Annual Restaurant Industry Conference in Los Angeles on April 26th. Will you be there?
NRA Show

The FDR team will be at the National Restaurant Association (NRA) Show May 21-24. Be sure to stop by our booth to say hello and see what's new.