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As far as I know from a class I just took, the NRA guidelines are:

Price, Quantity, Appearance, Preparation Style, Points of Origin should be as described.

Example 1 : If menu says "fresh squeezed Orange Juice" the orange juice cannot be from concentrate. It must be fresh squeezed.

Example 2: Grilled chicken should be grilled, not baked.

Example 3: Pictures on menu must be accurate to what the food actually looks like.

Example 4: Wild Alaskan Salmon must be wild and from Alaska, not farmed from Chile.

Also, train your servers to describe/represent the items accurately.

Serve your products AS ADVERTISED.

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Q: What are the guidelines in menu planning accuracy?
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