Chain Restaurants Must Begin to Comply with Final FDA Menu Labeling Rule on May 5, 2017
As of May 5, 2017, restaurants and similar foodservice businesses with 20 or more locations operating under the same name, and offering substantially the same menu items, must begin to provide calorie information for standard menu items. Additional nutrition information must be available upon request. This new requirement for chain foodservice establishments was enacted as part of the Affordable Care Act (ACA) several years ago; but enforcement had been delayed because of the lengthy Food and Drug Administration (FDA) rulemaking process. Recent efforts by Congress to repeal and replace parts of the ACA do not affect the menu labeling portion of the law because that has no budget impact. Barring any other congressional action, the FDA continues to move forward with enforcement plans.
Montgomery County is the only Maryland jurisdiction with its own menu labeling law/regulation, which differs slightly from the new federal rule. We have brought this to the attention of Montgomery County Health Department officials. We are waiting to hear how they intend to handle this so that we can subsequently advise our Montgomery County chain restaurants.
Now is the time for businesses covered by the new federal rule to execute compliance plans.
Because of the complicated compliance issues that may differ by type of foodservice operation, we are providing the following link to FDA compliance information and guidance:
RAM Members may contact Melvin Thompson in the RAM office at firstname.lastname@example.org for help seeking additional clarification.
Hosted by the Restaurant Association of Maryland Education Foundation (RAMEF), the Maryland ProStart Student Invitational (MPSI) gave Maryland’s top culinary and restaurant management students the opportunity to compete for college scholarships and the right to represent the state of Maryland at the National ProStart Invitational.
At MPSI, high school teams displayed their culinary skills, management ability and knowledge of the foodservice industry. Each culinary team planned and cooked a three-course meal that was scrutinized by a panel of judges. They had one hour to prepare an appetizer, entrée and dessert from scratch. Judges scored on proper food safety and sanitation procedures, cooking methods, food taste, teamwork and menu difficulty.
In the management competition, students created a business proposal for a brand new restaurant. The proposal consisted of a defined restaurant concept, accompanying menu, restaurant layout, employee organization chart and a marketing plan to promote their new restaurant. Teams presented their concept to a panel of judges who scored them on their understanding of the restaurant industry, creativity, restaurant management knowledge and overall business acumen.
Culinary Competition Winners
1st Place: Bowie High School
2nd Place: Annapolis High School
3rd Place: Arundel High School
Management Competition Winners
1st Place: George Washington Carver Center for the Arts & Technology
2nd Place: Bowie High School
3rd Place: DuVal High School
Bowie High School and the Carver Center for the Arts will now travel to Charleston, SC on April 28th to compete against the other state winners in the National ProStart Invitational.
For more information contact Jessica Waller at email@example.com
Presented by: SynergySuite, Restaurant Management Software
If you're an operator serious about making more money, you and your managers need to know how your biggest, most volatile costs are running as frequently as possible to prevent any loss of profit.
Many operators will prepare a weekly P&L report, but by the time you gather the data and identify the issues you're halfway through the following week. By having a daily report of sales and prime costs when something is out of line, you and your managers can immediately react, cut losses and get the problem resolved. Performing this investigation on a daily basis is far easier than you think.
Prime Costs = cost of sales (food & beverages) + all payroll related costs
It usually runs 60-65% of total sales in a full-service restaurant and 55-60% in a quick service restaurant. Instead of managers chasing this data, a full-featured cloud-based restaurant management system can send sales and cost information directly to unit-level managers and above-restaurant managers, improving their capability to act now and improve the bottom line.
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