meeting special needs in foodservice operations vegetarian menus
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Meeting Special Needs in Foodservice Operations
Vegetarian Menus
How Many Vegetarians Are There?
2006 VRG Poll:
• 2.3% of the U.S. population• 1.4% are vegan
• 6.7% Never eat meat • 6.3% Never eat poultry• 14.6% Never eat fish/seafood• 7.6% Never eat dairy products• 8.8% Never eat eggs
Vegetarian Items Ordered
30-40 percent of the country's consumers are estimated to be a good market for meatless items
1999 VRG Poll:
• 5.5% always order a vegetarian dish
• 57% sometimes, often, or always order a vegetarian item
Introducing Vegetarian Foods
• Examine your existing menu• Modify current recipes• Offer a vegetarian entrée and soup
choice daily• Add a salad bar• Develop an icon to identify
vegetarian/vegan choices• Educate clients on vegetarian diets
– World Vegetarian Day (October 1)– Great American Meatout (March 20)
Vegetarian Products
•Soy Products–Soy meat alternatives–Tofu–Whole Soybeans–Textured Soy Protein
–Tempeh–Miso–Soy Dairy Alternatives
Soy Meat Alternatives
Vegetarian Products
• Quorn
• Whole Grains
• Beans
• Nuts
• Fruits
• Vegetables
• Dairy Products
• Eggs
Menu Planning
• Anticipate special needs
• Keep menus simple
• Use base preparation
• Have vegetarian items on hand
Modifying Recipes
• Substitute meat using tofu or TVP
• When substituting meat provide adequate protein
• Use vegetable stock in soups and other recipes
• Offer nondairy milks such as soy or rice milk
Modifying Recipes
• How could you modify the following recipes to be acceptable on a vegetarian or vegan diet?– Basic Muffins – FFF pg 269– Pumpkin Pie – FFF pg 408– Scrambled Eggs – FFF pg 441– Spanish Meatballs – FFF pg 499– Macaroni and Cheese – FFF pg 564– Spinach Lasagna – FFF pg 571– Creamy Coleslaw – FFF pg 650
Resources
• Vegetarian Resource Group– www.vrg.org
• Vegetarian Nutrition DPG– www.vegetariannutrition.net
• Vegetarian Restaurant Guide– http://www.vegetarian-
restaurants.net/usa/index.html
Meeting Special Needs in Foodservice Operations
Allergies
Food Allergies
• 6 to 7 million Americans
• 30,000 people visit E.R. per year
• 200 deaths per year
Food Allergies
• Big Eight:– Milk– Eggs– Fish– Wheat– Tree nuts– Peanuts– Soybeans– Crustaceans
Food Allergies
• Nitrites, Sulfites, MSG
• Allergy vs. Sensitivity or Intolerance
Meeting the Customer’s Needs
• Gather specific information from the customer
• Work to meet the customer’s needs
• Educate and train foodservice staff
• Use a team approach
Resources
• The Food Allergy and Anaphylaxis Network– http://www.foodallergy.org/
• Food Allergy Initiative– http://www.foodallergyinitiative.org/