Menu Engineers Unveil New Service to Assist Food Industry’s Response to Consumer Demands

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MenuTrinfo, LLC announced the launch of its newest service offering today in a growing portfolio of tools for restaurants and chefs seeking to respond to rising consumer demand for full nutrition and ingredient disclosure on menus.

“We are thrilled to release our newest data analysis service to support the restaurant industry in its efforts to meet consumer demand for full nutritional and ingredient disclosure on menu items,” offered Betsy Craig, Chief Executive Officer of MenuTrinfo. “This additional level of analysis allows us to provide disclosure on compound ingredients, in a recipe, for the very first time.”

A compound ingredient might be a condiment, sauce or other prepared commercial product that a chef includes in a recipe. This ability to break down compound ingredients supports greater accountability in reporting the full composition of a meal to a restaurant patron, many of whom are concerned about allergens – and some, to an extreme, at an anaphylactic reaction level.

“So many restaurants buy compound food products which, until now, made it very difficult to fully disclose ingredients to the satisfaction of a food allergic diner. Today, restaurants risk a great deal of revenue by not disclosing because the food allergic patron is extremely loyal – much more loyal, I believe, than the average diner,” said Paul Antico, founder of, a user-friendly, peer-reviewed guide to more than 600,000 allergy-friendly restaurants across the United States for people with food allergies. “The ability to respond precisely could mean an additional tens of thousands of dollars in profits each year. A service like MenuTrinfo serves the customer and the bottom line – it’s a win-win for everyone.”

MenuTrinfo’s Compound Ingredient Analysis is the newest in their line of services which also include:

  •     A reverse lookup tool, for primary recipe ingredients, to create a nutrition manual for expanded disclosure for a restaurant’s menu;
  •     A recipe documentation service for restaurants who do not work from an established cookbook for listed menu items;
  •     Consulting with restaurants to create specialty menus for specific food sensitivities like gluten-free options; and,
  •     A range of training and tools for chefs.

It is estimated that 4% of the current population of the United States has a food allergy. An additional 1% has been diagnosed with Celiac disease. This awareness and magnitude makes it more important than ever before for restaurants to have readily available and reliable sources of nutrition information about the menu items they are preparing. “Food intolerance and allergy awareness is becoming much more critical among the average consumer who report food sensitivities and allergic reactions at an ever-increasing rate. We believe tools and services like these will help our nation’s restaurants deliver exactly what their patrons want and need to see on the menu,” said Craig.

MenuTrinfo, LLC, established in 2010, helps restaurateurs present accurate and cost-effective nutrition analysis on menus in a clear and concise manner. Services include in-depth nutritional information based on the USDA’s database extended by state of the art software that also delivers reverse look-up of ingredients. Their staff brings decades of food service experience, education, IT expertise, training, and a passion for providing healthy dining options at all restaurants. To learn more, visit



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Betsy Craig
(970) 295-4370 801
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Betsy Craig
MenuTrinfo LLC
970 295-4370 801
Email >
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