Meeting Special Needs in Foodservice Operations

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Meeting Special Needs in Foodservice Operations

• Vegetarian Menus

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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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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

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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)

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Vegetarian Products

• Soy Products
• Soy meat alternatives
• Tofu
• Whole Soybeans
• Textured Soy Protein

• Tempeh
• Miso
• Soy Dairy Alternatives

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Soy Meat Alternatives
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Vegetarian Products

• Quorn
• Whole Grains
• Beans
• Nuts
• Fruits
• Vegetables
• Dairy Products
• Eggs

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Menu Planning

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

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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

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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

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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

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Meeting Special Needs in Foodservice Operations

• Allergies

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Food Allergies

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

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Food Allergies

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

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Food Allergies

• Nitrites, Sulfites, MSG
• Allergy vs. Sensitivity or Intolerance

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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

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Resources

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