MenuCalc | Expert Consulting for Nutrition Analysis

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FoodCALC® EXPERT CONSULTING

At FoodCALC, we're committed to providing you professional services and support. In addition to your standard MenuCalc analysis account, you have access to our staff of experts for additional nutrition analysis consulting services. Our additional consulting services include:

Allergen Identification

A registered dietitian will review your recipes and ingredients for the presence of the eight major allergens (egg, milk, fish, shellfish, peanuts, tree nuts, soy, and wheat), and provide you a report detailing the allergens contained in each.

Gluten Investigation

Because the FDA does not require manufacturers to disclose the presence of gluten on their products, finding its hidden sources is a bit more complicated. In a gluten investigation a registered dietitian will go through your recipes and ingredients and investigate any prominent or hidden sources of gluten. This commonly involves contacting food companies along with reading labels. All results will be provided in a detailed report.

Menu/Recipe Evaluation

A registered dietitian will evaluate your recipes and menu items to find and suggest ways to make your menu appear healthier. These may come as suggestions for special orders or suggestions for how to list items on the menu.

We do your analysis

A registered dietitian will work with you to complete your recipe and analysis and deliver your results to you in your own MenuCalc account. This takes the work of your plate and gives you peace of mind knowing that your project is in the hands of experts. Hybrid options available where we can perform a bulk of the analysis while you do the rest.

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How much does it cost?

FoodCALC provides custom quotes for each client’s menu. The quotes are based on menu items and sub recipes. Quotes generally run anywhere from $60-$100 per recipe.

How long does it take?

That really depends on the size and complexity of your menu. Larger menus take more time as do more complex recipes (i.e. multiple sub recipes and multi-station items). The more prepared the restaurant is, the quicker the turnaround time. The FoodCalc staff will ask you for a lot of information about your ingredients and recipes; the sooner you can get those items resolved with your nutrition analysis specialist the sooner the projects wrap up.

What do you need from me?

We will need a copy all of you recipes, sub recipes, and assembly/plating procedures. We will be asking you to weigh out most of your ingredients if you have not already including weights of cooked items (i.e. 1 8 oz fillet weighs how much cooked?). We will also need your help in collecting the nutrition information for proprietary ingredients that you purchase from your specific vendors. We ask that we have direct contact with someone in a restaurant kitchen who is familiar with all of the ingredients, recipes, and finished items.

How will I receive my results?

A MenuCalc analysis account will be set up for you and all your analysis will be available online. You will have access to view the work done in your account throughout and for a limited time after the project is in progress. From your account you can download menu reports in Excel and CSV formats, and individual recipe reports in Microsoft Word. You can download these reports yourself or ask your nutrition analysis specialist to download them and email, fax, or mail them to you.

Is it better to have you do it, or should I do it myself?

That really depends on your situation. Do you have someone who has the time to perform the work on your staff and is that person comfortable with using the program? Doing the work yourself can be faster if you have direct access to the food and ingredient information and knowledge of the recipes and finished items. You also don’t have to wait on each other to ask for, compile, and send missing pieces. Having our experts do the work for you gives you and your staff more time to do what you do best and takes the analysis work off of your plate.