Q. I’ve seen the headlines about cities and states, such as New York City and California, adopting these rules. I can imagine it will take some work to come into compliance. How will restaurants like yours deal with this challenge?

A. I’m lucky that I wouldn’t have to hire an outside person or company. Somebody who didn’t have a chef on-board to calculate calories would probably have to go to an outside resource and pay them $100 to $150 an hour to go in and break down their whole menu, down to the thousand-island that goes on the hamburger. It will have to get broken down that far. 

   It’ll take a lot of my time and energy to get that allocated when it comes up -- and I’m not looking at if, I’m looking at when. I’m hoping it’s 5 to 10 years down the road. It could be sooner than that, so I have to be ready to make that move when it happens. Then I’ll have to educate staff. They’re going to have to know what’s in there when somebody asks, “How many calories are in that?” There’s going to be some legislation on that and hopefully some of us will be able to put our two or three cents in.