mjohansen Wrote:
Nov 26, 2012 12:46 AM
I'm not in the restaurant business, but it seems to me that the big cost would not be the sign itself, but calculating the calories. How is the restuarant supposed to know the calorie count? How precise does it have to be? Can they look at the labels of manufactured foods and look up "raw" foods in some standard reference and add it up -- 1/4 pound chicken, 1 cup rice, 1/2 teaspoon nutmeg, etc -- or does every menu item have to be sent to a lab to be tested? Either way it has to be a giant pain. If the chef's recipe calls for "two slices of tomato", do they have to make sure that those two slices are exactly the same size on every meal served?