Analyzing your recipes is a good idea for many reasons. There may be a regulatory requirements to do so, or you may simply want to give your guests another level of service. Having your unique recipe nutritionally analyzed is just good business! It gives you the tools for labeling, but also for planning meals that you would like to be serving. It is not just about calories, nor is it just about preparing "heart healthy" or "low sodium" diets. It is much more than that. It is about having the information you need to plan a menu that meets the needs of a clientele that you would like to attract. If a restaurant is about making your guests feel like a king or a queen, then nutritional intelligence is a powerful tool to serve their needs.
Nutritional Intelligence doesn't end at the analysis. We will work with you to design menus that meet your specific nutritional and taste requirements. Can you reduce calorie content of the recipe? How can you modify the recipe to make it healthier yet maintaining the same taste profile? Our dietitians and chefs will work with you to meet those goals.
Nutritional Intelligence is lead by Toshiko Atsuta, BS (dietetics) , RD, CNSD, with over a decade of experience in nutrition, menu planning, and recipe analysis and conversion. Whether a new or established restaurant, she will personally work with you to ensure that you achieve your goals as planned.