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Restaurant: The Decalogue of a Healthy Menu

Food consumption is undoubtedly one of the basic biological needs of man and is inextricably linked from the beginning of humanity with the instinct of survival. Today, the word food implies much more than the body’s requirement for nutrition: enjoyment, care, joy, love, companionship since it holds a leading role in our social life, is an indicator of culture and lifestyle choices.

The modern way of life and the intense rhythm of everyday have turned the restaurant food into a favorite habit of the Greeks. However, frequent consumption of food outside of home is associated with increased calorie and fat intake which ultimately leads to weight gain and a burden on health. That’s why more and more people are looking for healthier options, which will be tasty at the same time.

How can I create a healthier menu?

  1. The quality of raw materials largely determines the nutritional value of a dish. Prefer seasonal vegetables, why not organic, for salads.
  2. Offer the consumer the opportunity to choose the salad dressing. A vinaigrette with olive oil, a dressing with mustard and honey or a dressing with fruits (citrus, berries) contain less calories and fat than a dressing based on mayonnaise.
  3. Add to your menu delicious appetizers, which will not be fried. For example, grilled vegetables with balsamico sauce or local cheese with a chutney.
  4. Soups, in addition to starter, can also be a light main meal. You can offer your customers a range of velvet vegetable soups (mushrooms, pumpkin, tomato) without burdening them with sour cream.
  5. Try to become more flexible in the composition of the main dishes. Ask your customer what side dish they want and serve them brown rice, oatmeal, quinoa, baked potatoes or vegetables as options.
  6. A tomato sauce (homemade, arrabbiata, santorinia) is a healthier choice to accompany a plate of pasta or meat compared to a sauce containing sour cream.
  7. Cook with olive oil but pay attention to the amount you add. As healthy as it is, if used in large quantities it can greatly increase the calories of the food.
  8. Limit the addition of extra salt by using products that are low in salt (broths, spices) but rich in flavor at the same time.
  9. Emphasize portion size without exaggerating the quantities of ingredients.
  10. For dessert, suggest fresh fruits or sorbet ice cream or yogurt with a spoon dessert instead of syrups or sweets with chocolate.

To communicate the nutritional value of the dishes to your customers you can add their nutritional labeling to the menu to make it easier for them to select the best choices in order to enjoy their meal without guilt.

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