Nutritional Chef Helen Finn for Combination Cooking can provide a two step systematic approach and implementation of the Calorie menu labelling system for large or small eateries. In the initial consultation each client has a choice on whether they want to complete in house calorie calculations through a guided programme or the option to have the process completed in full by combination cooking. The Food Safety Authority recommends the introduction of a calorie menu labeling system for food service businesses in order to educate & empower the consumer to make healthier food choices. Combination cooking completes this process with the following steps:
- Initial consultation regarding menus & requirements of the establishment.
- Phase 1 calorie count: menu drill down drafted by a nutritional Chef from Combination cooking.
- Phase 2 recipe completion form: drafted by a nutritional Chef from Combination cooking.
- Calorie Count completed by Combination Cooking with a full print out of each dish to hold on file for review or reference.
- Calorie Count review prior to final completion, this is for any item on the current menu that the chef/establishment may want to review due to a high calorie count e.g children menus. Combination cooking can provide suggestions in this case and in many cases to reduce the calorie count or provide lower calorie options.
- Opening information and/or relevant calorie information on the menu/establishments Calorie count protocol and calorie guides, in conjunction with legislation.
- Final stage Calorie count completed for each dish on each menu: this is relayed back to you in “menu layout” for ease of implementation with in-house/outsourced menu printing.
