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    What Do the FDA Menu Labeling Regulations Mean to You?

    Experts say it boils down to one question: Do you want to lead or follow?

    When it comes to convenience store foodservice menu labeling, industry experts say it boils down to one very simple question: Do you want to lead or follow?

    Current U.S. Food and Drug Administration (FDA) rules require any chain with 20 or more locations under the same banner — and whose primary business is selling food — to display calorie counts on menus and menu boards for all prepared and packaged food items for sale. The rules apply to locations where 50 percent or more of the floor space is dedicated to selling food.

    Meanwhile, proposed legislation in the U.S. House of Representatives seeks to clarify the regulation that has grouped retail establishments such as convenience stores in with restaurant establishments. The proposed legislation would change the standard to apply to businesses where 50 percent or more of the revenue (instead of floor space) is derived from food, which could eliminate most c-store operators from compliance.

    But several industry foodservice leaders say the regulations and proposed changes to the regulations are not the issue. The crux of the matter is that consumers want and need nutritional information to make more informed purchase decisions, and that's what the industry should provide — law or no law. Menu labeling should be viewed as just another service to customers, according to the experts.

    Foodservice 101: The Basics
    Foodservice 201: Intermediate Insights
    Foodservice 301: Advanced Approaches

    Our How To Crew
    Jack W. Cushman,
    Nice N Easy Grocery Shoppes
    Dean Dirks,
    b2b Solutions
    Eric Giandelone,
    Mintel Foodservice

    Burke Hodge,
    The Coffee Consultants
    Kane Kulas,
    CSM Bakery Products
    Michael Lawshe,
    Paragon Solutions

    Larry Miller,
    Miller Management
    & Consulting Services
    Maurice Minno,
    MPM Group
    Paul Pierce,
    7-Eleven Inc.(formerly)

    Tim Powell,
    Chad Prast,
    VPS Convenience Store Group
    Bonnie Riggs,
    The NPD Group

    Jennifer Vespole,
    Quick Chek Corp.
    Jerry Weiner,
    Rutter's Farm Stores

    CSNews’ How To Do World-Class Foodservice report is researched and written by Maureen Azzato, a freelance content developer and editor with more than 20 years of business publishing experience, with a primary focus on foodservice and retailing. Previously she was the founding publisher and editorial director of On-the-Go Foodservice, a publication for cross-channel retail foodservice executives, and publisher and editorial director of Convenience Store News, where she worked for 17 years.

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