Is your restaurant searching for simple ways to provide healthier dishes to your customers? Although it’s common for many restaurants to cook with heavy, greasy ingredients, a growing demand for more nutritious options may lead you to reevaluate the status quo. Here are three easy ways to make the switch to healthier options at your restaurant.
1. Focus on Cooking With Fresh and Organic Ingredients
If you’ve already started researching a prospective bulk organic ingredients provider, you may have already realized that focusing on wholesome ingredients can be an effective way to attract health-conscious customers to your restaurant. Cooking with fresh, organic ingredients can not only add extra flavor to your foods, but strengthen your restaurant’s health credentials as well.
2. Create a Health Foods Menu for Nutritionally Conscious Customers
You may want to create a separate health foods menu designed specifically for nutritionally conscious customers. On this menu, make sure you offer low-fat, high-protein, low-carb, and low-sugar options. Your healthier dishes could be chock-full of nutritious ingredients such as:
- Whole grains
- Fresh vegetables
- Pieces of fruit
- Locally sourced meats and fish
3. Swap Out Unhealthy Ingredients for Lighter Options
One easy way to make your restaurant’s food healthier across the board is to swap out unhealthy ingredients in your cooking for healthier, lighter options. This can allow you to keep your current recipes while improving your nutritional metrics. For instance, you might consider using:
- Margarine or vegan butter instead of regular butter
- Olive oil instead of canola oil
- Low-sodium soy sauce instead of regular soy sauce
- Light amounts of your usual spices and seasonings
When your customers show an interest in highly nutritious and delicious dishes, you may want to consider swapping out some of your restaurant’s old methods and ingredients for newer, healthier ones. Thankfully, this switch can be simple. Get started making the swap today with these three easy ideas.