People are increasingly returning to dine-in restaurants, and take-out meals from such establishments continue to remain popular. This growing reliance on restaurant food raises questions about the nutritional quality and health risks of menu items. Restaurant foods are usually higher in saturated fat, sodium, and calories, raising the risk of obesity and heart disease. To promote public health and assist consumers in making informed food choices at the point of purchase, the U.S. Food and Drug Administration (FDA) introduced Menu Labeling Requirements on December 1, 2014, in accordance with the Affordable Care Act. These requirements also help restaurant operators ensure that the nutritional quality and composition of their menu items are verified.
The Menu Labeling Requirements direct covered restaurant chains and similar food retail establishments to provide the general public with consistent, accurate, concise, detailed, and clear nutrient and calorie information for standard menu items, as well as food on display and self-service foods listed on menus and menu boards. The Menu Labeling Requirements benefit not just the general public, but also covered foodservice establishments. Prior to the introduction of these requirements, foodservice establishments with many locations struggled to meet menu labeling rules because such rules differed by state. The regulations have made things easier for foodservice establishments by bringing uniformity to menu labeling. Furthermore, by complying, foodservice establishments can demonstrate the commitment of food and beverage operators to public health protection.