Meeting Special Needs in Foodservice Operations Vegetarian Menus.

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/