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Meeting Special Needs in Foodservice Operations

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... or always order a vegetarian item Introducing Vegetarian Foods Examine your existing menu Modify current ... Vegetarian Restaurant Guide http://www ... – PowerPoint PPT presentation

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Title: Meeting Special Needs in Foodservice Operations


1
Meeting Special Needs in Foodservice Operations
  • Vegetarian Menus

2
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

3
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

4
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)

5
Vegetarian Products
  • Soy Products
  • Soy meat alternatives
  • Tofu
  • Whole Soybeans
  • Textured Soy Protein
  • Tempeh
  • Miso
  • Soy Dairy Alternatives

6
Soy Meat Alternatives
7
Vegetarian Products
  • Quorn
  • Whole Grains
  • Beans
  • Nuts
  • Fruits
  • Vegetables
  • Dairy Products
  • Eggs

8
Menu Planning
  • Anticipate special needs
  • Keep menus simple
  • Use base preparation
  • Have vegetarian items on hand

9
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

10
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

11
Resources
  • Vegetarian Resource Group
  • www.vrg.org
  • Vegetarian Nutrition DPG
  • www.vegetariannutrition.net
  • Vegetarian Restaurant Guide
  • http//www.vegetarian-restaurants.net/usa/index.ht
    ml

12
Meeting Special Needs in Foodservice Operations
  • Allergies

13
Food Allergies
  • 6 to 7 million Americans
  • 30,000 people visit E.R. per year
  • 200 deaths per year

14
Food Allergies
  • Big Eight
  • Milk
  • Eggs
  • Fish
  • Wheat
  • Tree nuts
  • Peanuts
  • Soybeans
  • Crustaceans

15
Food Allergies
  • Nitrites, Sulfites, MSG
  • Allergy vs. Sensitivity or Intolerance

16
Meeting the Customers Needs
  • Gather specific information from the customer
  • Work to meet the customers needs
  • Educate and train foodservice staff
  • Use a team approach

17
Resources
  • The Food Allergy and Anaphylaxis Network
  • http//www.foodallergy.org/
  • Food Allergy Initiative
  • http//www.foodallergyinitiative.org/
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