How to introduce calorie labelling in your restaurant: Top tips from John Dyson of the BHA

By Emma Eversham

- Last updated on GMT

John Dyson, food and technical affairs adviser at the British Hospitality Association (BHA), gives his top tips to chefs thinking of introducing calorie details on menus.

The practice is currently voluntary under the Department of Health's Responsibility Deal, but more restaurants are deciding to provide customers with calorie counts of dishes on their menus.

This short audio, recorded following the BHA's discussion 'How the independent restaurateur can survive menu labelling' at The Restaurant Show 2011, details what restaurants should do and consider if they want to adopt calorie labelling - from talking to suppliers to portioning correctly.

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