The entire country has been made aware of the obesity problem it is afflicted with. Healthy eating may be a fad, but it looks like it is one that is here to stay. Businesses must learn to adapt to the changing times in this aspect. On the other hand, most of the country has fallen prey to the economic crisis. Free spending money has dwindled for many households, and junk food just so happens to be significantly more reasonably priced than produce and healthy alternatives. In the food business world, taking both of these factors into account raises questions about how to structure the menu. Should restaurants push towards more healthy foods, or focus on lowering food-costs and prices?
Vegetable side dishes are endless in their variations and potential for creativity. Potato mashers can be used for any vegetable combination. Potatoes are sometimes categorized as simple carbohydrates and therefore considered less health-positive than many other vegetables. The heavy cream, cheese, and other additions to rich mashed potato dishes can make them calorie and fat-heavy. By creating purées from other vegetables, a variety of vitamins and fibers will be added to the dish, in contrast to the carbohydrates of potatoes. A combination of potatoes and other ingredients can be used to create smoother textures. The potatoes can provide a starchy binding agent for the dish, while other vegetables can add flavor, color, and nutrients. Potato mashers and moulin legumes will provide the best texture for mashed vegetables. When using potatoes in the dish, it is extremely important not to use a food processor. The cells of the starch will be destroyed by the blade and create a dish with a stickier, gummier texture than desired. A food processor can be useful for creating other vegetable sides, however. A grating blade can be used to quickly cut vegetables for fritters, stir fry, or salads. Any blade can be used to quickly chop up vegetables for soup, allowing them to cook faster.
Surprisingly, incorporating vegetables into desserts is becoming more and more popular. Fruits have always provided a base for sweets, but the combination of fruits and vegetables that are available for making into desserts can add vitamins, if not reduce fat and calories, in desserts. In home cooking, mostly, applesauce can be substituted for oil content. Carrot cake, corn crème brulée, pumpkin desserts, etc. are great options for squeezing veggies into the closing course. Some diners are concerned about the fat content in desserts, but the fat content may even be a positive factor. Nutritionists believe that some vitamins, particularly those in orange vegetables, are better absorbed when consumed with some fat.
Cheap Healthy Foods
The simplest fix for offering cheap, healthy foods on a menu, is to expand the soup selection. Since soups are made of mostly water, their food-cost and selling price are relatively low. However, other dishes can be made less expensive by reducing the portion size. It is important to ensure that customers still receive enough food to be satisfied, but part of healthy eating is portion control, so health-conscious customers may not mind a slightly smaller portion. Another way to reduce costs and prices is to make sure to use seasonal produce. Seasonal produce will taste the best and be the most reasonably priced. Despite all efforts to reduce the cost of healthy restaurant meals, they will still be slightly more pricey than less healthy fare. However, customers who focus on healthy eating will probably be willing to pay more for the added nutrition. Offering both healthy eating and less expensive eating options on menus will provide the best bet for satisfying a wide range of customers.