Recipe Analysis & Menu Labeling
As part of the 2010 Affordable Care Act, restaurants anywhere nationally with 20 or more outlets are mandated to provide nutrition labeling of calories and total fat on their menus, as well as more in-depth nutrition information readily available to consumers. Smaller businesses can opt to participate, as well. Restaurants must make a substantial capital investment in specialized software and staff resources to gather this information.
The USHFC is posed to save the restaurants money by stepping in to analyze their recipes for nutritional information — and also educate them about how those numbers could impact health.