2. ISSUES FACING FOOD SERVICE
• There are a variety of pressing issues that are
facing the industry
• Some of these are left to the individual
operator to manage, some are legislated, and
others are handled by trade associations
• They range in scope from health concerns to
waste management
3. CONSUMER CONCERNS
• Concerns/Issues include:
– Obesity
– Nutritional Content of Foods
– Genetically Modified Foods
– Truth in Menu
– Alcohol Consumption
– Food Safety
– Garbage
– Others (smoking, trans fats, etc.)
4. OBESITY
• Numerous lawsuits have been brought,
primarily against QSRs, blaming them for
obesity related health problems
• Plaintiffs have sought menu labeling changes,
advertising restrictions, nutritional labeling
regulations and financial reimbursement
• Many companies are responding with various
changes in menus, items, or ingredients
5. TRANS FATS
• Trans fats have become a major issue for
consumers
• Trans fats are a type of unsaturated fat
• Trans fats are not beneficial and may be
harmful (heart disease)
• Food manufacturers (but not restaurants) must
list use on labels
• Some municipalities have banned them from
restaurant foods (NYC, 2006) and others are
sure to follow
6. NUTRITIONAL CONTENT
OF FOOD
• Consumers are becoming more concerned
about what they eat and what is in their food
• The NLAE was passed in 1990 but only covered
packaged foods
• In 1997, it was extended to cover restaurants
under certain conditions (health claims)
• Some states have passed similar legislation
which does cover restaurants, and some
companies have done it voluntarily
7. ALCOHOL CONSUMPTION
• Drunk driving is a problem as well as the
potential for lawsuits – legislated in 50 states
• Restaurants have generally been proactive but
some states are legislating server training
• In NH, someone in ownership or management
must be certified through the state’s
Management Training Seminar
8. FOOD SAFETY
• Food safety continues to be a concern of
consumers (and the government)
• Foodborne illness accounts for 76 million
illnesses, 325,000 hospitalizations, and 5,000
deaths each year
• Restaurants are covered by their respective
state legislation
• Several states require that restaurant workers
have food safety and sanitation certification
9. GARBAGE
• Restaurants are considered to be a “clean”
industry but still contribute to the waste stream
• Solid waste disposal is becoming harder to
manage and more expensive for cities and
towns
• The average American generates 4 pounds of
garbage per person per day
• Recycling has been one response that
restaurants have voluntarily adopted
10. TECHNOLOGY
• One of the advantages of food service
technology is enhanced customer service
• In the back of the house, technology lends itself
to energy savings, efficiency, and food safety
• Food service is also benefiting from Internet
applications
