Why Your Menu Should Be Supported by Third-Party Accreditation

This article appeared in the May 2018 issue of Entrepreneurial Chef Magazine. 

The food industry is independently unique, and today, consumers are more educated and thinking more critically than ever. In fact, many have begun asking whether the industry and the food businesses it encapsulates are doing their part to maintain the integrity guests so desperately desire.

Are we doing our part to lead guests to better, more healthful and more sustainable choices? Are we offering guests the food from our menus because we truly believe in its inherent good?

 To best serve guests, today’s chefs and their menus need to reflect the business as a brand, but also its mission and values, overall. For many, that means turning to the power of third-party certifications. Top certifications in the food world include, but are not limited to, a handful of the select elite:

USDA Organic

This relevant certification regulates the standards for any farm, wild crop harvesting, or handling operation that wants to sell an agricultural product as organically produced.

Why this certification is important: A 2016 poll from the Pew Research Center found that 55 percent of Americans believe that organic food is healthier than conventional. This is particularly true of organically grown fruits and vegetables. The market reached $43 billion in 2016, and a 2017 survey found that 82 percent of American homes stock organic food.

In considering certified organic ingredients versus foods simply labeled as ‘organic,’ consider the fact that a certification requires that farmers and handlers document their processes and get inspected every year. This ultimately allows you to make an educated and informed choice for your restaurant.

Non-GMO Project Verified

The Non-GMO Project is an independent verifier of products made according to best practices for avoiding genetically modified organisms in the U.S. and Canada.

Why this certification is important: A non-GMO market insight report released by Mintel in February 2017 states 34 percent of Baby Boomers and 29 percent of Millennials surveyed avoid genetically modified foods in their diet, which supports the fact that this mindset spans generations. Research demonstrates today’s restaurant guests are actively seeking out non-GMO foods, and the ingredients on your menu can mirror their concern.

Certified Gluten-Free

The Gluten-Free Certification Organization (GFCO) is dedicated to providing certification services to producers of gluten-free products using quality assessment and control measures throughout production, in order to provide consumer assurance of the safety of their foods.

Why this certification is important: With rigorous standards ensuring no cross contamination, a Gluten-Free Certification oftentimes means you can cater to a still growing community of foodies. For guests not participating in an exclusively gluten-free diet, your commitment will help them perceive your restaurant as one that is both tolerant of these special dietary needs and inclusive of their friends and family who rely on a gluten-free diet.

Certified Humane

Administered by independent nonprofit Humane Farm Animal Care, this program ensures that animals raised for dairy, lamb, poultry or beef products are treated humanely and with their welfare in mind.

Why this certification is important: Packaged Facts survey data from February through March 2017 show that 58 percent of U.S. consumers are more concerned about animal welfare than they were just a few years ago. This certification shows them you are listening, and even more, doing your part to support a sustainable food system.

Certified Vegan

Products Certified Vegan speak most prominently to a population of food lovers interested in vegan products. The certification ultimately aims to help vegans shop and eat with confidence. It also helps companies and restaurants recognize a growing vegan market and brings the word Vegan—and the lifestyle it represents—into the mainstream.

Why this certification is important: While your restaurant does not need a certification to wear a vegan label, ensuring the ingredients you use on your menu have integrity behind them is important to restaurant-goers. Show them you align with their values and respect their need for complete transparency.

Above all, the certifications and conversations surrounding food should demonstrate to foodservice leaders the way guests view nutritional information is vastly different from what it once was, and what it will be in the years to come.

In reflecting upon whether your menu should showcase the trends and certifications that have frequently spotted the food industry, consider the business’ authenticity through the guest’s eyes. If your menu no longer speaks to your core guest or aligns with their values, it won’t be long before your brand lags behind your competitive counterparts.

Today, third-party certifications can help affirm your establishment is committed to transparency and authenticity. Furthermore, third-party certifiers can act as strong partners in bringing a menu and dining experience that match what you envision for your brand to reality. For brands especially focused on the up and coming generations of guests, certifications can help shape your image, convey the values your company stands for and, as a result, build loyalty.

This outward reflection of your establishment’s internally stated morals is one avenue by which you can show shoppers you are committed to their wellbeing, while still boasting an impressive menu.

About the Author

Sue Reninger is a Brand Strategist & Managing Partner at RMD Advertising, an integrated public relations, social media, digital, brand strategy, & crisis management agency in Columbus, Ohio that serves global & national category leaders in the food industry. Connect with her at www.rmdadvertising.com.