Incorporating Vegetarian Food in Foodservice. Bert Conne", PhD, RD, FADA Processor, Nutrition and Dietetics Loma Linda University

Transcription

1 Incorporating Vegetarian Food in Foodservice Bert Conne", PhD, RD, FADA Processor, Nutrition and Dietetics Loma Linda University

2 INCORPORATING VEGETARIAN FOOD IN FOOD SERVICES

3 ISSUES OF INCORPORATING VEGETARIAN FOOD IN A FOODSERVICE Social

4 SOCIAL ISSUES 1. Family food traditions surrounding holidays. 2. Tribal values and practices regarding food. 3. Food availability. 4. Personal likes and dislikes.

5 ISSUES OF INCORPORATING VEGETARIAN FOOD IN A FOODSERVICE Nutrient Issues

6 NUTRIENT ISSUES 1. Sufficient calories 2. Fat soluble vitamins; vitamin A 3. B vitamins: thiamine, niacin, riboflavin 4. Vitamin B Vitamin C

7 Food production and service: Over cooking the food. Long storage periods with the food hot Freshness of fresh vegetables and fruits.

8 ISSUES OF INCORPORATING VEGETARIAN FOOD IN A FOODSERVICE Food Quality

9 FOOD QUALITY ISSUES 1. Freshness, nutrients will oxidize losing potency. 2. Vegetables not cooked too long. 3. Food not held too long, it continues cooking. 4. Provide a menu incorporating a variety of foods that are acceptable to customers. 5. Food safety

10 ISSUES OF INCORPORATING VEGETARIAN FOOD IN A FOODSERVICE Food presentation

11 FOOD PRESENTATION 1. We eat first with our eyes; don't let food crash land on the plate. 2. Choose foods with an abundance of color. 3. Choose foods prepared in a variety of ways: stir fried, raw, cooked in steam or a little water, baked. 4. Choose appropriate garnish for the food.

12 INCORPORATING VEGETARIAN FOODS INTO THE MENU 1. In health care or academic settings, the introduction of vegetarian food may be a sudden and an unexpected change in diet. 2. Many traditional foods, particularly mixed dishes, can be prepared without meat, yet still be very acceptable to the patient or customer. 3. The menu plan must represent the society in which one lives.

13 INTRODUCTION OF VEGETARIAN ENTREES 1. Choose recipes at first that are familiar and already vegetarian. Examples: many ethnic food items. 2. Do not make too many changes at one time, but still maintain your standards regarding vegetarian meals. 3. As with a small child, the introduction of new foods may not be met with enthusiasm, but keep trying.

14 PREPARATION OF VEGETARIAN ENTREES Continued, 4. Use familiar favors in the foods, but let the flavors of the food be the dominate flavor. Don't cover up the food's natural flavor with strong spices. 5. Prepare the foods the same way each time; use a standardized recipe. 6. Use meat analogues sparingly. Textured vegetable proteins may be added to beans as a beginning.

15 STANDARDIZED RECIPE Make sure the recipe is what you want. Prepare the recipe exactly as published. Make changes one at a time until the recipe is exactly what you want. Using the recipe that has been developed, enlarge the recipe to make 25 or 50 or more servings. The size of the recipe will depend upon the number of customers each meal.

16 THE STANDARDIZED RECIPE WILL: 1. Yield the same number of servings each time the recipe is made. 2. Enable the development of a grocery list. 3. Help to minimize food and labor cost. 4. Provide consistency in food appearance and taste.

17 THE STANDARDIZED RECIPE WILL Be a management tool for labor and food cost control. Facilitate the supervision of cooks. Assure accurate nutrient analysis of the menu.

18

19 VEGETARIAN RESTAURANTS Special Considerations

20 THE VEGETARIAN RESTAURANT Must assure control of :" Food and supply purchasing and storage, Food production, Service related to portion size, and Appropriate utilization of leftover food.

21 IN MOST RESTAURANTS, ALCOHOL IS THE PRIME SOURCE OF REVENUE. IN OUR VEGETARIAN RESTAURANTS, WE SERVE NO ALCOHOL. THIS PUTS ADDED COST CONTROL PRESSURE ON RESTAURANT MANAGEMENT

22 THE AVERAGE NEW RESTAURANT HAS A SHORT EXPECTED LIFE, 90 % OF ALL NEW RESTAURANTS FAIL WITHIN THE FIRST THREE YEARS.

23 RESTAURANT GOALS Be a means of improving the nutritional status of customers. Introducing concepts of healthful living Introduce Jesus.

24 HERE IS A VEGETARIAN RESTAURANT THAT COULD SERVE AS A MODEL FOR OTHER VEGETARIAN RESTAURANTS

25 IT IS LOCATED IN THE BUSINESS DISTRICT OF BRISBANE, AUSTRALIA IT'S NAME IS "KITCHEN" AND IS OPERATED BY SANITARIUM FOODS

26

27

28

29

30

31 ELLEN WHITE COMMENTS REGARDING VEGETARIAN RESTAURANTS Manuscript 27, 1906 When the state fair was held in Battle Creek, our people took with them onto the grounds three or four cooking stoves, and demonstrated how good meals might be prepared without the use of flesh-meat. We were told that we set the best table on the ground. Whenever large gatherings are held, it is your privilege to devise plans whereby you can provide those who attend with wholesome food, and you are to make your efforts educational. {TSDF 106.1}

32 Light was also given that in the cities there would be opportunity to do a work similar to that which we did on the Battle Creek fair grounds. In harmony with this light, hygienic restaurants have been established. But there is grave danger that our restaurant workers will become so imbued with the spirit of commercialism that they will fail to impart the light which the people need. Our restaurants bring us in contact with many people, but if we allow our minds to be engrossed with the thought of financial profit, we shall fail to fulfill the purpose of God. He would have us take advantage of every opportunity to present the truth that is to save men and women from eternal death. {TSDF 106.3}

33 Seek to make the restaurant a means of communicating to others the light of present truth. For this purpose only have our restaurants been established... {TSDF 106.5}

34 In our cities interested workers will take hold of various lines of missionary effort. Hygienic restaurants will be established. But with what carefulness should this work be done! Those working in these restaurants should be constantly experimenting, that they may learn how to prepare palatable, healthful foods. Every hygienic restaurant should be a school for the workers connected with it.

35 OUR LOCAL VEGETARIAN RESTAURANT WILL Have a limited menu, thus limiting equipment. This will keep initial costs lower and keep total operating costs low. Be located in a desirable downtown location to attract the largest number of customers. Train wait staff to provide the best in customer service.

36 OUR VEGETARIAN RESTAURANT WILL Seek to have customers return. Our objective is to introduce healthful living, to remain in operation, but not necessarily to make a large profit. We need to cover our cost to provide for growth and repair of the restaurant, but not to be major source of revenue.

37 OTHER VEGETARIAN RESTAURANTS OPERATING SUCCESSFULLY Country Life restaurant in Prague, Czech Republic. "The restaurant" operated by the East Africa Union Literature Ministry Seminary (LMS) in Nairobi, Kenya. A Vegetarian Restaurant operated by the SDA Church in Banska Bystrica in Slovakia.

38

39 SIX IDEAS ON HOW TO AVOID A POT MESS 1. Plan the potluck, keep the menu simple. 2. Distribute recipes to members of the potluck team so each food item will look and taste the same. 3. Limit the variety, but have enough for all to enjoy the food. 4. Have a simple dessert. 5. Use the potluck as a teaching opportunity. 6. Use a moderate size plate to limit food consumption.