6/10/2020
How restaurants can accommodate dietary restrictions | Traian Jikovski | Food Imports
a How restaurants can accommodate dietary restrictions
The average restaurant customer is no longer content with having to choose between standard fare and the occasional allowance of a substitution. The Western diet is no longer a one-size- ts-all regime. In addition to the discovery of foods that can trigger existing medical conditions and allergies, there is a whole new generation of people who are eating di erently based on a passionate belief system, whether it’s to save the planet, protect animals, or become a healthier person. In order to compete in a world like this, restaurants need to go above and beyond to accommodate as many di erent groups as possible, starting with their menus. The rst rule of thumb is to thoroughly examine the existing menu. There may already be some restricted items in your rotation that can be promoted. The most common menu changes these days spotlight two primary categories – vegetarian and gluten-free. Within the vegetarian spectrum is a sub-sector of veganism. While they both abstain from anything derived directly from an aminal, the vegan moment takes it one step further to avoid anything taken indirectly from an animal as well, such as dairy or honey. The people who choose gluten-free have medical conditions ranging in severity from a mild sensitivity to severe issues caused by Celiac or Crohn’s disease. It is always a thoughtful idea to put as much relevant information as possible on a menu. Having a legend in the corner that shows designated menu items as “GF” or “V” will save time for both the customer and the waitsta regarding questions. In addition to broadening your customer base, you can also charge more for the non-traditional options, such as gluten-free pizza or pasta. If there are a signi cant number of menu items that fall under a specialized dietary category, sometimes it can even help to have a whole section dedicated to them, for quicker reference. Regardless of whether a person chooses a diet based on preference or allergy, it is very important to adhere to strict rules within the kitchen in order to avoid cross-contamination. Many chefs will label all their vegetarian and gluten-free cookware with speci c colors so they don’t get mixed up. It’s important for all kitchen and waitsta to be fully educated on the seriousness of dietary diversity.
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6/10/2020
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