2. Marketing
 Finding out what your
customers need and want, and
then developing, promoting,
and selling the products and
services they desire
 More than half of consumers 35
and older look for low fat menu
options when eating out (Nat’l
Restaurant Association)

3. Gauging Customers’ Needs
and Wants
 What are the majority of
requests made during a
particular meal?
 Which items are most frequently
requested?
 How much time does your
cooking staff and wait staff have
available to meet these special
requests?
 Which requests are easy to
meet? Which are timeconsuming?

4. Developing and Implementing
Healthy Options
 Highlight nutritious menu
selections with symbols or
words such as “light”. (Ex. Put
a picture of wheat next to
nutrition selections that meet
specific nutrition goals, usually
described at the bottom of the
menu
 Include a special, separate
section on the regular menu.

5. Developing and Implementing
Healthy Options
 Add a clip-on to the regular menu and/or a
blackboard or lightboard. This method is
useful, flexible and inexpensive.
 Use the wait staff to offer and describe
nutritious menu options.
 In general, customers don’t want calorie
counts, fat, cholesterol, or sodium content on
the menu, but prefer simply a good
description of ingredients, portion size, and
preparation method

6. Methods of Promotion
 Advertising: messages
should say something
desirable, beneficial,
distinctive and believable
 Sales and promotion:
include coupons, point of
purchase displays and
contests
 Publicity: obtaining free
editorial space or time in
various media

7. Cooking Demonstration on
Standardized Recipes using
Malunggay
Sweet Life 2008

8. Ideas for Publicizing a
Nutrition Program
 Send a press release about your healthy
dining options to appropriate people in
TV/radio news/newspapers/magazines/local
publication
 Offer to write a column on nutrition meal
preparation for a local newspaper
 Offer cooking demonstrations or on-site
classes for health associations, retail stores or
supermarkets

9. Ideas for Publicizing a
Nutrition Program
 Contact the foodservice director of a medical
center or the public relations director of a
health maintenance organization and offer to
cosponsor a health or nutrition event
 Contact your local associations and ask for
dining out guides that you may feature in
your restaurant
 Develop a newsletter for your operation and
use it to publicize the new program (include
some of your nutritious recipes)

10. Training Needs of Waitstaff
 The scope and rationale for
the nutrition program
 Grand opening details
 The ingredients,
preparation, and service for
each menu item.
 Some basic food and
nutrition concepts so they
can help guests with special
dietary concerns, such as
food allergies

11. Training Needs of Waitstaff
 How to handle special
customer requests,
such as orders for half
portions.
 Merchandising and
promotional details

12. Program Evaluation
 How did the program do operationally? Did
the cooks prepare and plate correctly? Did
the waitstaff promote the program and
answer questions well?
 Did the food look good and taste good?
 How well did each of the menu options sell?
 How much did each item contribute to
profits?

13. Program Evaluation
 Did the program increase customer
satisfaction?
 What was the overall feedback of customers?
 Did the program create repeat customers?

14. Suggestions for Fine-Tuning
a Program
 Develop ongoing promotions to maintain




customer interest
Add, modify or delete certain menu items
Change pricing
Improve the appearance of healthy items
Listen to customers more to get future menu
and merchandising ideas

15. Restaurants and Nutrition
Labeling Laws
 A MAIN DISH must weigh at least 6 oz, be
represented on the menu as a main dish, and
contain no less than 40 grams each of at least
3 different foods from at least 2 food groups
 MEALS are defined as weighing at least 10 oz
and containing no less than 40 grams of at
least 3 different foods from at least 2 food
groups

16. Restaurants and Nutrition
Labeling Laws
 A “LOW FAT” food must
contain 3 grams of fat or less
per 100 grams, and not more
than 30% of calories from fat
 Restaurants do not have to
provide exact nutrient
content values for nutrient or
health claims
 Restaurants can present the
information in any format
desired, and they have to
provide only information
about the nutrient or
nutrients that the claim is
referring to

17. Restaurants and Nutrition
Labeling Laws
 Restaurants may use
symbols on the menu to
highlight the nutritional
content of specific menu
items. When doing so,
they are required to
explain the criteria used
for the symbols

18. What is “IN” in marketing
foods today?

19. Current Scenario:
USE OF LOCAL PRODUCE/ORGANIC
Sonya’s Garden,
Tagaytay
Cyma Restaurant
Organic Garden, The
Farm at San Benito
Sales, MPL. Current Practices in Promoting Nutrition on Commercial Food Establishments, 2009

20. Other Healthy offerings :
•Pepeton’s Sisig – Tofu, Bangus, Tuna
•Pancakehouse Salads
•Eat Well Restaurant - Chinese dishes with
abalone which is good for the health
•Red Mango
•CaliforniaBerry (Nonfat frozen yogurt)
•Yogurbud
•Fruit juice stands / wheatgrass juice
JUGO JUICE
CALIFORNIA BERRY
Sales, MPL. Current Practices in Promoting Nutrition on Commercial Food Establishments, 2009

21. Allergy friendly Restaurants
• BK garden salad
•CPK
•McDonalds
•Taco Bell
•Outback Steakhouse
•Chili’s Grill and Bar
“McDonalds indicates the ingredients that
cause allergies, ie. egg, nuts, wheat
Sales, MPL. Current Practices in Promoting Nutrition on Commercial Food Establishments, 2009

22. - Pearl Jamaldin