Create lower sodium versions
of your standard menu items.
«Nutrition Labeling
of Standard Menu Items in Restaurants and Similar Retail Food Establishments» significantly expands FDA's regulatory reach into restaurants and beyond.
Not exact matches
Taco Bell Wednesday announced it was overhauling some
of its
menu items to meet stricter nutritional
standards.
Taco Bell in April announced that it would be revamping some
of its
menu items in the coming years to meet better nutritional
standards.
The PPACA also requires covered restaurants to provide to consumers, upon request, a written summary
of detailed nutritional information for each
standard menu item, and to provide a statement on
menus and
menu boards about the availability
of this information.
Pushed back to Dec. 1, 2016, the final rule requires restaurants, retail food establishments, entertainment venue chains and vending machines with 20 or more locations to clearly provide calorie information
of standard food and beverage
items on
menus and
menu boards.
Beginning Dec. 1, 2015, restaurants, retail food establishments, entertainment venue chains and vending machines with 20 or more locations will be required to clearly provide calorie information
of standard food and beverages
items on its
menus and
menu boards.
With more than 40 years
of success as a nationally recognized leader in family dining and entertainment, Chuck E. Cheese's has been revamping its decades - old
menu to stay relevant and bring its
items up to today's industry
standards.
From proprietary methods
of preparation to an experienced staff focused on nutritional
standards, JTM reduces sodium and fat in hundreds
of existing
menu items with an eye toward always developing healthier new offerings without losing flavor.
The PPACA also requires covered restaurants to provide to consumers, upon request, a written summary
of detailed nutritional information for each
standard menu item, and to provide a statement on
menus and
menu boards about the availability
of this information.
In effect since 1 January 2017, Ontario's Healthy
Menu Choices Act, 2015 (passed in May 2015 as part
of the Making Healthier Choices Act, 2015 (Bill 45) and accompanied by Ontario Regulation 50/16) requires food service premises that are part
of a chain
of 20 or more food service premises in Ontario (as well as certain cafeteria - style food service premises) to display calories for «
standard food
items» on
menus, labels and display tags.
But when we're talking about rolling back a requirement that kids take fruit / veg with their meal, and instead go back to the «beige old days,» or when we're talking about reinstating the ability
of schools to easily sell a la carte
items like pizza every single day (instead
of tying such sales to the
menu on the reimbursable line), that is a per se «weakening»
of nutrition
standards — regardless
of how pure SNA's motives may be in asking for those changes.
Researchers from Drexel University and the University
of Pennsylvania studied more than 2,600
menu items served at full - service restaurant chains operating in Philadelphia and concluded that foods served at full - service restaurant chains are high in calories, saturated fat, and sodium, and that
standard definitions are needed for «healthy choice» tags and for entrees targeted to vulnerable age groups.
On top
of standard café
items, Barnes & Noble's concept stores will offer a full breakfast, lunch, and dinner
menu with waiter service.
Some innovative chefs like Dan Barber (
of Blue Hill restaurant and last winter's popular WastED pop - up in London) have figured out innovative ways to turn pulp into food, such as a beet - pulp cheeseburger, but this is not a
standard menu item.
The team represented a chain
of hotels and restaurants in an investigation by trading
standards regarding the mis - description
of food
items appearing on its
menus.
Selecting the Change folder and search options
item from the Options drop - down
menu opens the classic Folder Options dialog box, containing the
standard options from previous versions
of Windows.
• Highly skilled in inspecting food preparation duties to ensure that they conform to the specific instruction provided • Proven record
of efficiently observing and testing food
items to ensure that they have been cooked according to set recipes • Demonstrated expertise in creating recipes and
menus according to the specific tastes
of different clientele • Skilled in weighing, measuring and mixing ingredients according to recipes and by employing personal judgement • Deeply familiar with operating kitchen equipment such as grills, ovens and fryers to handle cooking and baking activities • Proficient in portioning food
items according to restaurant
standards and arranging them on plates and platters in a visually pleasing manner • Adept at determining estimated expected food consumption and requisitioning supplies in a time - efficient manner • Effectively able to monitor sanitation practices by ensuring that the kitchen areas is kept clean and clean and that waste management practices are followed • Focused on coordinating food orders efficiently, aimed at supporting timely and efficient delivery
of food
items to each table
Responsibilities: Running the daily operations
of the kitchen, developing the
menu and preparing the food
items, overseeing as well as participating in the preparation
of the food, calculating the quantities
of food to be prepared and served per day, make sure that the expenditures for the food and necessities were within the budget, teach, train, coach, and help the kitchen staff, make sure that the proper
standards of sanitation were being followed.
• Highly experienced in creating
menus from scratch, keeping in mind customers» likes and local
standards • Hands - on experience in developing recipes for different cuisines including French, Italian, Indian and Japanese • Well - versed in providing training to both new and existing kitchen staff members to provide them with insight into handling their specific work • Competent in creating and adhering to budgets by ensuring that all food acquisition activities are performed accordingly • Qualified to develop and maintain kitchen sanitation procedures and ensure that they are implemented properly • Proven record
of effectively handling food supply problems by employing exceptional comprehension
of inventory management • Effectively able to provide direction and mentorship to kitchen staff, focusing on delivery
of exceptional culinary services • Skilled in determining the need for kitchen equipment and appliances and fulfilling these needs by creating and maintaining effective liaison with vendors and suppliers • Proficient in determining the best way and avenue
of acquiring quality food
items and creating appropriate storage space for them • Adept at handling food inventory and rotation work to minimize spoilage and wastage • Particularly effective in safeguarding all kitchen employees by implementing training to increase their awareness
of safety, sanitization and accident prevention principles
• Greet customers as they arrive and present them with
menus • Provide information regarding the day's specials and any discounts available on meals • Assist customers in choosing
items of the
menu by providing them with food complementing information • Inquire if customers would like to dine in or take their orders with them • Take orders for food and beverage
items and attempt to upsell sidelines • Punch orders in the POS system, process cash or credit card transactions and tender change • Prepare food
items according to recipe
standards in a prompt and accurate manner • Place food
items on trays or pack them in paper bags for customers to take with them • Ascertain that condiments and napkins are included with both types
of orders • Serve dine - in customers on their tables and ask if they would like anything extra • Ascertain the cleanliness
of the restaurant area and make sure that counter are constantly tidied
Food Service Assistant University
of Mississippi — Vicksburg, MS 2010 — Present • Ensure food and beverage
items are prepared and presented in a time efficient manner • Develop
menus for regular food service and special services akin to diet and health food • Ensure quality and quantity
of food prepared keeping in mind hygiene
standards • Ensure cleanliness
of utensils and dishes • Monitor kitchen and work counters to ensure that sanitation
standards are met • Manage food inventories and stocks
• Create and maintain a lunchroom environment that is safe for students by ensuring that no hazards are present • Oversee food preparation activities to ensure that all food
items are being prepared according to set
standards • Assist cooks in creating
menus by providing them with feedback on students» likes and dislikes • Ascertain that all students are properly queued during lunchtime and ensure that their food is properly dispensed • Monitor student behavior during lunchtime and ensure that acceptable conduct is maintained • Circulate through lunchtime and provide assistance to young students in opening their meal packets • Ascertain that any spills are promptly cleaned up to ensure student safety and cafeteria sanitation • Respond to emergency situations or instances
of misconduct by following set protocols and procedures
• Prepare food
items such as vegetables, fruits and meats by cutting, chopping and marinating them • Perform cooking duties as per pre-developed recipes • Arrange food
items on plates and platters in an aesthetic manner • Ascertain that food portions are dished out correctly and that food quality is maintained • Put together salads and sandwiches and ensure that they look aesthetically pleasing • Clear and clean work areas on a constant basis and ensure that appropriate hygiene and sanitation
standards are maintained • Handle kitchen staffing issues and fill in for absent staff • Maintain knowledge
of portion sizes and spice levels for each
item on the
menu • Assist head chef in developing recipes and deciding on which
menu items to be incorporated into existing
menus • Provide support in cooking / putting together diet meals • Maintain liaison with vendors and suppliers to ensure consistent supply
of food
items • Handle food inventory and storage duties
• Greet patrons as they arrive at the restaurant and show them to appropriate tables • Offer welcome drinks and beverage
menus • Assist patrons in choosing the right
item off the
menu • Ascertain that a waiter is present to take orders and assist customers in deciding what to order from the
menu • Relay orders to the kitchen staff and follow up one each order to ensure that it is served on time • Ascertain that the portion
of each dish is according to established
standards before serving it to customers
Head Waiter 2/2002 to 5/2006 Ruby Tuesday, Bastrop, LA • Coordinated delivery
of exceptional customer services to restaurant patrons by following set food service
standards • Assigned waiters to tables and assisted in taking orders and providing customers with information on
menu items and specialties • Ascertained that work between the kitchen and dining areas is properly coordinated for efficient delivery
of orders • Took and resolved customers» complaints by following restaurant protocol to ensure recurring business opportunities • Ascertained the overall cleanliness and maintenance
of the restaurant area
• Provided banquet set up and breakdown support by ensuring that all instructions are properly followed • Instructed chefs about chosen
menu items for specific banquet events • Coordinated the efforts
of banquet chefs and stewards to ensure on - time delivery
of food and beverage
items • Oversaw food preparation activities for specific events to ascertain service
standards maintenance • Created and maintained liaison with suppliers and vendors to ensure timely setup
of banquet events
HIGHLIGHTS
OF QUALIFICATIONS • Profound ability to take, understand and follow instructions • Excellent manual dexterity, sound ability to carry trays of food carefully and quickly • Well versed in taking and placing food orders and serving the same • Track record of demonstrating courteous behavior and answering guest queries about items on the menu • Proven skills in kitchen assistance, vegetable cutting and food prep assistance • Familiar with and compliant to state issued hygiene standards applicable to commercial kitche
OF QUALIFICATIONS • Profound ability to take, understand and follow instructions • Excellent manual dexterity, sound ability to carry trays
of food carefully and quickly • Well versed in taking and placing food orders and serving the same • Track record of demonstrating courteous behavior and answering guest queries about items on the menu • Proven skills in kitchen assistance, vegetable cutting and food prep assistance • Familiar with and compliant to state issued hygiene standards applicable to commercial kitche
of food carefully and quickly • Well versed in taking and placing food orders and serving the same • Track record
of demonstrating courteous behavior and answering guest queries about items on the menu • Proven skills in kitchen assistance, vegetable cutting and food prep assistance • Familiar with and compliant to state issued hygiene standards applicable to commercial kitche
of demonstrating courteous behavior and answering guest queries about
items on the
menu • Proven skills in kitchen assistance, vegetable cutting and food prep assistance • Familiar with and compliant to state issued hygiene
standards applicable to commercial kitchens
• Confer with restaurant management to determine specifics for
menu development purposes • Create recipes in accordance with the
standards of the restaurant and have it approved by the management • Oversee food preparation work and assist line cooks in preparing food
items by slicing, dicing and cutting • Ascertain that all sanitation and hygiene practices are being followed and ensure that any lapses are looked into • Handle any complaints according to the restaurant's protocols and procedures and ensure that similar situations do not arise again
They help kitchen workers in the preparation
of food
items and set up allocated stations for the
menu, as instructed by Chef per set
standards.
• Highly skilled in bussing tables by ensuring that everything is in sync to the preset rules
of the restaurant • Hands - on experience in completely periodic / daily banquet and buffet setup procedures • Competent at cleaning up spilled food or drink and ensuring that any broken glass or plates are removed promptly • Proficient in handling inventory duties such as stocking cabinets and serving areas with condiments • Qualified to handle food portioning and garnishing activities to ensure
menu - appropriate food
items • Special talent for maintaining adequate supplies
of items such as tablecloths, silverware, glassware, trays and dishes • Proven ability to effectively stock refrigerating units with wines, bottled beer and soft drinks • Demonstrated ability to mix and prepare flavors for mixed drinks and stocking vending machines with food
items • Well - versed in cleaning spills and make sure that any problems with kitchen equipment or tools is looked into and resolved on an immediate basis • Adept at handling customers» complaints and ensuring prompt and effective resolutions to their problems • Proficient in ensuring that food safety and hygiene
standards are maintained throughout service times