On Food: Forcing chefs to count calories can kill creativity and lead to rigid, formulaic meals

If you’re a regular reader of Nation’s Restaurant News, you probably know that moves are afoot in parts of the United States to require the posting of calorie counts on menus and menu boards in chain restaurants. This magazine has covered it a lot, discussing the logistical difficulties of implementing such rules and detailing the strategies of different restaurant associations in combating the measures.

I’d like to talk about what it means for food.

This is an exciting time for

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TAGS: Technology
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