By: Jean Johnson for Reflux1“Fried. Food. Marketing,” is the title of Mason Harris’ article in the October 2006 issue of The Food Service Monthly, a publication for food service professionals. The first thing readers see is a call out box: “Increased fried appetizer food sales lead to increased beverage sales, and frequently to higher priced entrée sales as well.”
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The American Medical Association offers this dietary tip on controlling acid reflux:
Avoid foods and beverages that affect the lower esophageal sphincter or that irritate the esophagus, such as fatty and fried foods, peppermint, chocolate, alcohol, coffee, citrus fruits, and tomatoes. | |
I was in a meeting recently and someone remarked that the ground surrounding healthy eating habits, the overweight and obesity epidemic in the U.S., and diseases like acid reflux has been covered and then some by consumer health journalists.
Yet, the overweight and obesity epidemic continues. In an effort to shed new light on the overweight and obesity epidemic, Reflux1 went looking outside the usual roster of trusted health care institutions like the Centers for Disease Control and the National Institute of Health. Beyond the usual dietary messages about how to choose wisely, try to choose foods with healthy fat like olive oil, nuts, and avocadoes and give foods that have had a dunking in the deep fat fryer a rest.
The writer of “Fried. Food. Marketing,” Chris Mason vows that he and his family walk the talk. They go out of their way when on vacation to visit a restaurant that sells fried Twinkies. He also encourages his readers to get creative when marketing since he sees little to criticize when it comes to fried food.
“Fried foods are popular with consumers. They are typically less expensive for you to purchase, store, and cook. An experienced line cook is needed for your more complicated and non-fried food items, while the less expensive line employees can put chicken wings, egg rolls, onion rings, French fries, or any of a hundred items in the deep fryer and wait for the buzzer to indicate they are ready,” writes Harris.
Harris goes on to identify ways in which restaurateurs who want to increase their sales of fried food and their profits can succeed. Indeed, if you were in a restaurant recently and did not make the healthiest choices, you might find Harris’ comments enlightening.
“Your material includes banners and signs throughout your restaurant, especially table tents that depict specific items you are promoting. We know that marketing has the greatest impact when it reaches a customer who is in the mindset to make a decision about your product,” he writes. “A well-designed table tent that depicts three of four of your best appetizers, usually your fried, high margin appetizers, for example, can influence a customer’s decision at the same time the drink order is placed.”
In addition to table tents and menus, Harris notes that the waitstaff can play an important role and “should gently sell those fried appetizers you offer,” all the while including “‘lightly fried’ or ‘grilled’ options for those customers who are more health conscious.”
Nonetheless, in the span of two paragraphs Harris dismisses the idea that fried food is detrimental. “Some customers, despite not being health freaks, still think about the negatives associated with fried foods. They’re fattening, have poor nutritional value, can contribute to acne, and have been linked to certain cancers. Some of these negatives are in dispute.”
He then cites a 2003 study by the Harvard School of Public Health that concluded there were no risks between acrylamide, a substance found in foods that have been heated to high temperatures, and three types of cancers.
“Since the facts are in dispute,” Harris writes, irreverently tongue in cheek, “why not just eliminate fried foods from your menu…? Sure, and while you’re at it, eliminate red meat, salt, alcohol, and any food item not raised in a ‘free-range’ setting grown without pesticides and smoking.”
If you are aware of this type of advertising, you can go in to restaurants with your eyes open and still make healthy choices. Go for lower-fat, higher-fiber foods and an extra helping of vegetables.
