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Damon's Grill Completes Move to Trans Fat-Free Menu
Date:10/18/2007

COLUMBUS, Ohio, Oct. 18 /PRNewswire/ -- Damon's Grill, as part of a three- prong strategy to provide guests with healthier dining, has removed all artificial trans fats from its menu nationwide.

Earlier this year Damon's, which franchises 75 sports-themed restaurants in the United States and Great Britain, became one of the first casual dining chains to provide guests with detailed food allergy information. Damon's also this year launched its "Lighter Side of the Grill" menu, featuring five entrees, all under 600 calories.

"We began developing our healthy dining strategy more than a year ago," said Jon Quinn, vice president of Marketing. "Our guests have responded extremely well to the lighter menu items and the allergy information program, and we believe they will be equally pleased to know that our menu is now free of all artificial trans fats.

All Damon's restaurants are now using a trans fat-free soybean frying oil. Damon's also worked with vendors to reformulate products to ensure they are trans fat-free.

Damon's is developing an entirely new menu to be introduced system-wide early next year. It will continue to include an emphasis on healthy options, and the chain will have new items analyzed for potential allergens.

Damon's currently provides guests with an interactive allergy information tool on its Web site, http://www.damons.com. It allows them to select any of the restaurant's items and view potential allergens, based on an analysis of the ingredients in nearly 250 appetizers, salads, salad dressings, soups, side items, entrees, sandwiches, kids' items, beverages, condiments and desserts.

Damon's also participates in http://www.HealthyDiningFinder.com that helps diners identify local establishments that accommodate their nutritional goals. The site provides nutritional information for each of the listed menu items, including calories, fat, saturated fat, cholesterol, sodium, carbohydrates, fiber, sugars and protein. The online service was launched in collaboration with the National Restaurant Association and with partial funding from the Centers for Disease Control and Prevention (CDC).


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