Consumer interest in ingredient transparency has deep roots. In 1979, customers needed reassurance that the Long Island Duck on the menu was really sourced from Long Island, and “fresh” food wasn’t frozen or canned, according to a Nation’s Restaurant News special report published at the time.
“Current indications are that accurate menu descriptions, the industry’s attempted solution to the truth-in-menu question, may not be enough to satisfy consumers’ demand to know exactly what it is they are eating.”
This 1979 special report was written as the foodservice industry faced local and federal regulations on truthful ingredient representation on menus. At the same time, the National Restaurant Association endorsed a voluntary Accuracy in Menu program.
Today, consumers expect even more from restaurants on ingredient transparency and nutrition information. That backstory has become a marketable selling point to spotlight premium ingredients.
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