What is the Law
Information and, by default misinformation, is rapidly filling the Internet as the rules and regulations regarding trans fats and the restaurant industry are changing. The FDA/Center for Food Safety & Applied Nutrition provides the final ruling on labeling of trans fats from the Food and Drug Administration. Some parts of this ruling will apply to you and some may not, but at least you will have the correct information. Another powerful resource is your state regulatory agency (most have a website). It is always best to get information directly from the enforcement source, rather than depend on rumored changes and gossip among fellow restaurant owners.Where to Get Information
One of the first steps you, as a restaurant owner, must take is to get informed on the pending legislation in your state and county. States vary in their approach to this issue and time lines for menu labeling and recipe conversions are different across the county. One site which will help you keep abreast of the situation is the National Conference of State Legislatures. Up to date information is available from around the country and this site keeps a current listing of legislation and its status for states across the country.Is the Legislation Good or Bad for Business?
The restaurant industry is somewhat split on this issue, with most seeing the merit of change. But many restauarnts are feeling nervous about the rigid time lines being suggested. The National Restaurant Association represents this viewpoint with current and timely articles on how the trans fat legislation is affecting establishments across the country and where a few changes to the proposed laws would make implementation easier for the industry as a whole. On the other side of the table, Ban Trans Fat maintains an active website on the progress it is making on globally banning trans fats. Staunchly opposed to trans fats, this site is aggressively pursuing the complete elimination of trans fat use by average homes and restaurants.Of Special Note to Bakeries
While all restaurants will be impacted by these changes as they move across the states, bakeries will have a tough time as lack of trans fats can alter their recipes with disastrous results. Some states are weighing the argument that bakeries will need the most time to convert to new industry standards. Bakers already know how the slightest change in ingredients can cause complete failures in the end product. New baking products are being developed and marketed; however their value in a real world situation depends on each bakery and their time-tested recipes.The Bottom Line
Restaurant owners across the country are watching the trans fat legislation as it moves through the legislation process and becomes law. The best thing an owner can do is get informed and then get involved in the discussion as communities legislate fats. Advertise those places in your establishment where you already meet or exceed proposed standards. Show customers you are involved in the discussion and open to their concerns and comments. This issue has most certainly generated volumes of negative press, but that does not mean it has to become negative for your restaurant!By actively engaging in the discussion, you will be able to show those who see only the down side of this issue the cutting edge nature of your restaurant and encourage those people to dine with you. The negative press will enhance your position as an establishment which already exceeds what customers are demanding. To be sure, these will be challenging times for restaurants, but an aggressive attitude pointed toward meeting the challenge will serve you much better than the more passive wait-and-see approach.
