While the health trend continues to turn menus across the country upside down, we've done some digging both locally and abroad to help you find your way through the chaos. Here’s three easy ways you can profitably turn your menu into a healthy customers delight.
1) MAKE SURE YOU HAVE DAIRY FREE PRODUCTS AVAILABLE
Dairy has been around for centuries and is recommended for daily consumption as part of the good ol’ Food Pyramid. But these days more customers are opting for dairy free diets – either by choice or because of lactose intolerance. With this movement, the need to have dairy substitutes available on your menu has never been more important.
When it comes to milk, Mother Nature has come to the rescue and there’s a whole range of non-dairy products widely available throughout the hospitality industry. Try soy, almond, oat, coconut, rice and now even macadamia milk – or mylk as it's sometimes known. Almond milk is a customer favourite as it’s naturally high in calcium and widely available across most restaurants and cafes. Most recently, oat milk has begun appearing more and more on menus, as it provides a creaminess to smoothies, coffees and breakfast dishes – a component in which almond milk lacks. And if you’re looking for something new and trendy to add to your coffee menu – try macadamia milk. Perfect for coffees, the oiliness of the nut gives your lattes a rich, creamy texture and the nutty flavour profile matches the flavour of the coffee perfectly. While dairy free milk is the most common product in demand, venues are now also beginning to offer customers dairy free cheeses and yogurts to ensure all aspects of their menu is covered.
Another major dairy player in the kitchen is ice cream. When you think of a dairy free ice cream, you instantly think the only solution is sorbet – once upon time, yes but not anymore. Recently, we launched a dairy free range to keep up with the demand from customers. And while it’s made from organic coconut cream instead of cow’s milk, the flavour and creaminess mimic the experience of eating real dairy ice cream. Whether it’s a standard Vegan Vanilla to cover all your back of house needs, or you’re after something a little more exotic like Coconut & Manuka Honey, Cacao & Raspberry or Avocado & Lime, the dairy free range is jam packed with flavour.
2) EXPAND YOUR FRESH JUICES AND SMOOTHIES – AND ADD A VEGGIE TWIST
Everyone loves a fruit juice or a smoothie, although, offering customers a pre-made juice just doesn’t cut it anymore. So, dust off your juicers because it’s time to start producing juice straight from the kitchen.
The latest customer fad in the juice world is celery juices – yes you read right. As more influencers continue to post their celery juice cleanses on social media, consumers are searching menus high and low for the new 'it' drink. So, how do you make it? It’s simple, just grab a bunch of celery, blend it until it becomes super smooth, then strain the blended celery through a fine mesh strainer and drink immediately. No added water or ice needed. What a quick, trendy beverage to add to your menu, right?
Another beverage in high demand are smoothies. When you think of smoothies you think of a creamy, ice-cold drink that's jam packed with fruity flavours. Not anymore! Innovative restauranteurs have transformed the humble smoothie with the use of vegetables – yep, you didn’t misread that one either. Spinach and kale smoothies have been making their way onto beverage menus, as well as recipes including vegetables with a sweeter flavour profile like beetroot and sweet potato. Boost Juice Bar are offering their customers a vast range of smoothies that incorporate spinach, kale, carrots and beets. So, we think it may be time to up your next fresh produce order!
3) EXPERIMENT WITH SUPERFOODS LIKE CHIA SEEDS, AMARANTH AND ACAI BERRIES
Four years ago, avocado was the superfood of the moment that sent customers crazy. The urge to eat avocado on toast and pay $20 for it became the new norm for both venues and their customers. But now there are three new superfoods doing the rounds and popping up on food and beverage menus that cater to the booming health trend – welcome chia seeds, amaranth and acai berries. Chia seeds have become a popular addition to smoothies, pancakes, granola bowls and now even coffees as they absorb liquid quickly and easily. Chia seeds deliver a high percentage of protein and omega three fats – which helps customers feel fuller for longer.
Then you have amaranth. Amaranth is a wholegrain that is growing in popularity alongside quinoa and couscous. The gluten free grain is jam packed with nutrients your customers will love – it’s high in iron and zinc, while also rich in calcium and magnesium. Once cooked, amaranth has a thick, porridge-like texture and can be used in stews, puddings, porridges and as a thickener for soups. On the sweeter side of town, while acai berries have been around for some time, in recent months the interest in the product among chefs and customers continues to grow. Acai berries are the perfect easy addition to smoothies and juices as they’re a great source of antioxidants. While they’re normally sold as either a supplement or a beverage, acai bowls are now available on a number of menus – catering to the smoothie bowl trend. For this dish, frozen acai is pureed and then topped with fresh fruits, nuts and coconut.
So, as time goes on and we gain more access to information via technology, our obsession with what we eat, where it comes from and how it is made is only going to continue to grow. Now is the time for you to put your venue at the forefront of the everlasting health trend. Appeal to a younger, health conscious customer by offering healthy menu options and advertise them through social media and on your menu. Remember, along with this new generation of customers will also come a boost in your profits.
So, get in touch with us today and let’s discuss how we can help you grow your healthy menu options with our new Wellness Range. There is a product for all your (and your customers) needs, wants and desires.