CKE Restaurants estimates that updating its locations to comply with FDA’s new menu labeling regulations will cost around $500-600 a restuarant, which could add up to a total of about $1.7 million for its whole network of stores. This shows that FDA’s price tag of $111-118 million for the entire industry may be an underestimation of many millions.
Christie Cooney and Steve Lemley of CKE Restaurants detailed these plans at The Food Institute webinar, “The Real Cost of Menu Labeling for Supermarkets & Restaurants.” Additonally, Robert Hahn, Esq., of OFW Law explored the ins and outs of what will be expected with the new regulations, and what the impact may be on other businesses.
Under the new regulations, the following information is required for each standard menu item:
The rules define a standard menu item as “a restaurantâ?type food that is routinely included on a menu or menu board or routinely offered as a selfâ?service food or food on display.”
Hahn also discussed how restaurants are required to label self-service foods and foods on display, what additional nutrition information needs to be included, variable menu items and combination meal rules, compliance and enforcement, and vending machine labeling.
To receive more details and guidance on the menu labeling regulations, download the webinar recording at https://foodinstitute.com/catalog/product/realmenucost.
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Country of Origin Labeling (COOL) will not be reinstated in the U.S., according to a judgment from the U.S. District Court Eastern District of Washington issued June 5, despite the court's acknowledgement that the removal of the labeling law caused red meat producers in the U.S. harm.read more
Jennette has been with The Food Institute since 2013. As Marketing Director, she is responsible for promoting all Food Institute books, seminars and webinars, as well as writing and editing the Food Institute’s annual publications, such as Food Business Mergers & Acquisitions, The Food Industry Review and The Almanac of the Canning, Freezing, Preserving Industries. Additionally, she writes for and edits the daily news update, Today in Food, and contributes to the weekly Food Institute Report. She has a background in non-profit and environmental marketing, programming and writing, and graduated from Rowan University in 2012 with a degree in Communication Studies.
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