Bringing Your Back-of-House, Restaurant Recipes to Retail

From McDonald’s Big Mac sauce to Hooters wing sauce, over the years restaurants have been known to come up with amazing recipes that become a “must have” to consumers. And if you’ve stumbled upon this article, chances are, you’ve got a great recipe at your restaurant that you’re considering bringing into retail. Sound about right? In that case you may have discovered that the FDA treats restaurants and food manufacturers very differently. And while MenuCalc exists to assist restaurants with their nutrition information for their menus, we are also well-versed in assisting manufacturers on their journey to becoming FDA compliant, which is what you need if you want to take a crack at retail. And in a twist of fate (high demand), we also happen to offer nutrition facts panels for restaurants. So without further adieu, here are the things you need to know to bring your back-of-house restaurant recipes to retail  (and how easy it is to get started with the MenuCalc platform).

FDA-Approved Nutrition Facts Panel

Your ticket to retail is located on the back of what will be your retail-packaging: a nutrition facts panel. The most current nutrition facts panel (pictured below) contains all of the nutrient  information required by the FDA to be presented to consumers. Any food product going into retail must be accompanied with an FDA-compliant nutrition facts panel, an ingredient statement in descending order and an allergen statement.

Bringing your homemade, restaurant recipes to retail requires a nutrition facts panel, ingredient statement and allergen statement which have been formatted according to FDA regulations. MenuCalc provides nutrition facts panels for restaurants just like you.

 

Ingredient Statement

Once you have your nutrition facts panel in the proper format, you will need an accompanying ingredient statement formatted according to FDA regulations as well. The ingredient statement has to be listed in descending order, each ingredient listed in order of predominance by weight. To get an idea, review the recipe below and see how it translates to an ingredient statement.

Example Recipe: Buttermilk Pancakes

2 cups all-purpose flour

1 1/2 cups of whole milk

1/4 cup buttermilk

1/2 cup granulated sugar

2 whole eggs

1/2 tbsp baking powder

1 tsp cinnamon

1/2 tsp vanilla

1/4 tsp of salt

Taking the ingredients above, place them in order of predominance by weight and you will have the beginnings of an FDA-compliant ingredient statement. Take a look:

Ingredient Statement: All-purpose flour, whole milk, granulated sugar, eggs, buttermilk, baking powder, cinnamon, vanilla, salt.

Once the order of predominance has been determined, the ingredient statement must be represented in the FDA-Approved font and in either all capital letters or all lowercase (depending on manufacturer preference for packaging). If you are a MenuCalc customer, this is something that the platform is able to do for you.

Using MenuCalc to Get Retail-Ready

If you have been using MenuCalc to perform your recipe analysis for your menu items so that you can have the appropriate nutrition information on your menu, all you need to do is upgrade for the ability to translate any recipe that you have entered into the database into a nutrition facts panel with accompanying ingredient and allergen statements. 

No really it’s true! If you’re an existing MenuCalc client, you are an upgrade away from turning any recipe you’ve already entered into a nutrition facts panel to start selling into retail. If you aren’t a MenuCalc customer, simply choose the Menu Elite plan and begin your journey from restaurant recipe to retail. It’s that easy.

What are you waiting for? Go to our pricing page. 

 

 

 

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