Is your menu fit for the future?Upsell: respond to the needs of the 20–30% of consumers who are willing to pay more at either breakfast, lunch or dinner if the establishment offers healthier options.
Nutritionally calculated and calorie counted meals: make it easier for consumers to choose healthy options by showing a GDA breakdown or a calorie count for dishes on your menu.
Promoting 5-a-day: always include fresh fruit and vegetables in your dishes. This will not only convey health and wellness but will also communicate quality and taste.
Reduce bad fats: commit to reducing bad fats (hydrogenated) across your menu. You can do this simply by using lean cooking methods, steam, poach, microwave, grill or bake. You can also switch from butter to healthy spreads such as FLORA or BECEL, using lean cuts of meat and ensure you are using products that do not contain transfats.
Make salads and vegetables attractive: customers need to be tempted to get healthy and are often wary of taste when choosing a perceived healthy dish. Make salads and vegetable dishes sound and taste amazing by adding herbs, spices and dressings.