Participating restaurants must nominate 2 to 4 staff members who are responsible for daily menu design, such as managers and chefs, to attend 2 hours of briefing. DH will explain in the briefing the meanings of “More Fruit and Vegetables” and “3 Less” Dishes, as well as recommend the ways to prepare these kinds of healthy dish in actual business settings. Nominated staff who have attended the briefing and mastered the basic requirements will be regarded as “qualified” personnel. Should these “qualified” personnel leave the jobs, the participating restaurants should ensure that other staff with relevant nutritional knowledge is present to take up the role of menu design, cooking and management. Otherwise, these staff should be arranged to attend briefing as soon as possible.
After the staff members have attended the briefing session and attained the “qualified” qualification, the participating restaurants must apply the knowledge learnt from the briefing session. They are required to prepare at least five “EatSmart Dishes” according to the nutritional criteria1 set out in “Guidebook for Managers and Chefs”. These dishes can either be completely new or modified from existing dishes. Once the Secretariat is satisfied that such recipes met the relevant nutritional criteria, these restaurants shall be notified that they are accepted as “EatSmart Restaurants”.
If the participating restaurants are able to submit five recipes to the Secretariat at least five working days before the briefing session for pre-approval, they can become “EatSmart Restaurants” once the Secretariat is satisfied that their recipes met the relevant nutritional criteria1 and that at least two of their staff attained the “qualified” qualification after attending the briefing session.
If the participating restaurants are unable to submit recipes before the briefing session for pre-approval, they should submit the recipes within 10 days after the briefing session.
1Refer to session 10 of “Guidebook for Managers and Chefs” for ‘Nutritional Criteria’
Recipe feedback by the Secretariat may generally take up to 20 working days from receipt of the recipes.