The new Recommended Dietary Intake (RDI) guidelines are in response to Americans being more overweight than 20 years ago. As a point of reference, these new guidelines are the first revision since 1998. This is not more government regulation.

Trends have changed in the hospitality industry since the first RDI guidelines were published — remember "super-sizing" everything in the 1990s? Whether hotel bar appetizers, restaurant selections or convenience store offerings, marketing larger portions was the main the draw to garner additional sales. This contributed to consumer weight gain.

These new RDI regulations address this, with the change affecting us all. The hospitality industry — from restaurants and hotels to C-stores and event planners — needs to come together to take a leadership role.

This does not mean chasing trends such as "oat bran," which gave us "oat bran beer." Instead, simply exceed customers' needs and tastes. Just take a deep breath. You already have the tools at your disposal to make these guidelines work.

With the revised RDI guidelines, it's time for a new approach.

1. Get some help. You don't need to hire a specialist; research on the Web will go a long way. A good start is the free site of 250,000 actual restaurant foods known as MenuStat. It is a great resource to help you evaluate your menu items' nutrition data. See whether you can make some common-sense changes to your menu items and portions.

2. Do what you do best. Your best sellers are what have made you successful. Take a hard look at your menu. Most of the RDI strictures relate directly to portion size. For example, at one of the most touted fast-casual Mexican chains, almost all of their entrees exceed 1,000 calories. Take some time to research your portion size and offer a lower-calorie option. Just don't call it diet — call it "half portion" or "small plate." Price it for profitability, and you'll win.

3. Use the new RDI to increase check size. For example, if your hot fudge sundae is a big seller, consider offering the same product in a shot glass. And don't make it sound like a diet dessert, call it a "shot of hot fudge." You'll be surprised at the results. Similarly, a C-store should actively search out 100-calorie snacks. Room service should market 100-calorie snacks and "sweet endings" — small portions of decadent desserts.

4. Apply the great resources in your staff. Get them involved by creating innovative sides that reflect their heritage. Make the starch and side dish more interesting with spices and local ingredients. Offerings should not be skimpy. A smaller steak should be paired with interesting vegetables and starches. As a guideline, designate one-third of the plate each for protein, vegetable and starch.

Don't look at the new RDI guidelines as a burden, but as an opportunity to increase customer satisfaction while increasing your sales. Making smart choices will cause your business to grow.

For more information on the RDI guidelines, visit the National Institutes of Health website.