How to introduce calorie labelling in your restaurant: Top tips from John Dyson of the BHA

Loading the player...

John Dyson, food and technical affairs adviser at the British Hospitality Association (BHA), gives his top tips to chefs thinking of introducing calorie details on menus.

The practice is currently voluntary under the Department of Health's Responsibility Deal, but more restaurants are deciding to provide customers with calorie counts of dishes on their menus.

This short audio, recorded following the BHA's discussion 'How the independent restaurateur can survive menu labelling' at The Restaurant Show 2011, details what restaurants should do and consider if they want to adopt calorie labelling - from talking to suppliers to portioning correctly.

Related News

Feng Sushi, possibly the first restaurant chain to launch a 'delivered to your door' diet plan

Feng Sushi launches 'delivered to your door' diet plan

Thirty-nine per cent of high street restaurants now include calorie information on their menus and websites

Average price of three-course meal breaks £20 barrier

Chefs are being urged to reduce the calories on each dish on their menu by just 24 calories to tackle obesity and meet Government targets without impacting food quality

Chefs urged to cut 24 calories per dish to tackle obesity without affecting quality

La Tasca, one of the eight restaurants featuring on Healthy Food Guide's healthy restaurants list. It won the award for best gluten-free offering

Pizza Express, Wagamama and La Tasca among restaurants voted best for healthy eaters

The BHA will host a number of focus groups this autumn to give help and support to business owners in a range of areas

BHA offers expert business tips through regional focus groups

Diners should be given more information on the origin of the food in restaurants either through menu labels or waiter knowledge, according to a Government minister

Government urges restaurants to increase country of origin labelling

Alexis Gauthier, outside Gauthier Soho where calorie labelling is now featuring on menus

Calorie information goes on the menu at Gauthier Soho

Fifty-six per cent said that pizza was healthy if topped with certain vegetables or fruits, while over 20 per cent thought that pizza was ‘fairly healthy’, regardless of toppings

Customer survey reignites calorie labelling debate

Harvester's calorie labelling scheme has led to a 2% drop in calorie consumption among its diners

Harvester calorie labelling on menus leads to change in diner choice

The Real Greek is one of just five operators to have continued with the FSA's calorie labelling trial

Lansley threatens restaurant industry with mandatory calorie display plan

Robin Rowland gives his thoughts on calorie labelling

Calorie labelling: the responsibility of the industry or a waste of time?

Submit a comment

Your comment has been saved

Post a comment

Please note that any information that you supply is protected by our Privacy and Cookie Policy. Access to all documents and request for further information are available to all users at no costs, In order to provide you with this free service, William Reed Business Media SAS does share your information with companies that have content on this site. When you access a document or request further information from this site, your information maybe shared with the owners of that document or information.