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Meeting Special Needs in Foodservice Operations

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.

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Meeting Special Needs in Foodservice Operations

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  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.html

  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 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

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

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