The people have cast their votes, and the results have been tabulated.
New York City diners overwhelmingly say they appreciate the new law requiring that many chain restaurants list caloric information on menus, according to a study conducted by the Chicago-based trend tracker, Technomic Inc.
One of my young, trim colleagues said the new calorie information surprised her because she found that, with this extra knowledge, she could eat more than she thought without messing up her diet. The mystery of what menu items contain was solved for her, and she didn’t need to frequent made-to-order-sub places where she was able to control what went into her meal.
I, too, appreciate calorie listings in restaurants together with the 86 percent of the 300 New Yorkers surveyed for the Technomic study. I need to maintain control of my food intake and stop my oversized belly from inflating any more than it already does.
The passage of the regulation has had a similar impact on a number of the survey’s participants who told Technomic that it has led them to change their ordering habits.
Restaurant operators with similar laws pending in their areas might fear such mandates if they result in a loss of patronage or lower check averages. But I think most people simply will eat differently and still frequent restaurants that offer suitable options.
Since the New York nutrition labeling law was enacted, some savvy restaurateurs have found opportunities to deliver satisfying foods that don’t significantly increase a person’s daily caloric intake.
Such efforts are made each day. For example, the sandwich chain Così just rolled out systemwide a line of lower-calorie options by tweaking their recipes to offer smaller portions of cheese and using lower-fat mayonnaise. The company’s new sandwich line includes a Tandoori Chicken Light for $7.39 and Shanghai Chicken Salad for $7.59. The salad weighs in at 305 calories, according to the chain’s online menu.
A Chipotle Mexican Grill location in midtown Manhattan is not quite as helpful for the consumer, although the restaurant finds a legitimate way to address the letter of the law. The fast-casual operator lists a calorie range for their burritos, from 420 to 918. When I asked how many calories the $8.25 carnitas burrito contained, a server said, “It depends on what you get on it.”
“OK, how many calories would it have with black beans, tomatoes, rice, cheese, mild salsa, guacamole and no sour cream?” I asked.
The staffer politely answered, “I don’t know off-hand.”
I ordered it anyway, and then compensated later on with a small dinner.
When discussing calories with a cardiologist, he told me that every 24 hours presents a clean slate. If you consume too much at one meal, choosing low-calorie options for the rest of the day evens out your intake. But for those who eat out meal after meal, such as business travelers, finding that balance can be tricky.
But knowing how many calories an item contains also can ruin an unremarkable dish, like one that was nominated for a Nation’s Restaurant News’ MenuMaster award. After eating half of the mediocre sandwich, I tossed out the remainder, deciding it wasn’t worth the 660 calories.
On the other hand, I feel bad for menu makers responsible for providing accurate calorie counts that potentially could be contested in court one day. It’s difficult to control a cook who loves cheese and always uses his huge hands to measure it when making a pizza. Measuring cups would solve the problem, but humans often take the easy route. Cups get lost. Our hands are right by our sides at all times.
Moreover, I wholeheartedly believe that restaurants aren’t responsible for how much people eat. Each individual is accountable for his or her own food intake. Frankly, too much of anything can make you fat, except celery.
But as a consumer, I want to know what I’m getting, whether it’s a drug that could cause addiction or a cigarette that might kill me. Listing calorie counts in restaurants is handy for helping diners figure out what they’re eating.
This summer I started a calorie diary because I overindulged on vacation. This was my first such diary, and it lasted just over a week. My feeble excuse for quitting: I eat too often.
Still, the diary showed that the meals I eat at home on a daily basis are pretty healthful, which surprised me. My trips to restaurants that don’t offer calorie information, however, make calculations more difficult and often tip the scales. But counting calories of food cooked at home is easy. The USDA’s calorie listings are simple to download from the Internet.
New York City consumers have told their officials they’re thankful for their effort. It makes eating out less stressful, and for restaurateurs there’s a benefit in that.
