Businesses are constantly looking for new ingredients to use in restaurant menu ideas in order to set their venue apart. Kale nutritional benefits and culinary diversity make it an ideal candidate for restaurant menus. Not only is it an attractive ingredient for people concerned with healthy restaurant eating, it is also an interesting and hip addition to restaurant menus. Businesses may choose to add variety to their ingredients by switching out spinach for kale, chard, or beet greens in some existing dishes, or by creating dishes to show off these “superfood” greens.
Kale Nutritional Benefits
Kale has become famous, largely because of its incredible nutrition facts. Not only is it high in fiber, vitamin C, vitamin A, vitamin K, minerals, and phytonutrients, it is also fat free, low calorie, and a great source of absorbable calcium and antioxidants. Kale on restaurant menus is a dream come true for customers concerned with healthy restaurant eating. Kale nutritional benefits clearly make it a superfood, yet it does not lack in preparation possibilities for restaurant menu ideas, showing that healthy food can have a place in the culinary world as well.
Restaurant Menu Ideas with Kale
With nutrition facts and healthy eating taking center stage in the restaurant business in recent years, adding kale, and other foods with impressive nutrition facts, to restaurant menus, has clear potential for improving business. Kale nutritional benefits make it an ideal ingredient for boosting restaurant nutrition. However, it also holds potential as a star ingredient for restaurant menu ideas from a culinary aspect. Kale can be baked, fried, braised, stuffed and stewed; used raw in salads, added to soups, cooked as an addition to pastas, or as a stand-alone appetizer. Kale chips with lemon-herb aioli can be a great amuse bouche, or opening dish, at a venue. Adding kale to pasta dishes can up the nutrition facts, and draw the attention of customers who are concerned with healthy restaurant eating, and those who like the taste of dark green, in moderation. Even though kale is a great ingredient for a variety of dishes and cooking methods, when drafting restaurant menus businesses should keep in mind that many customers may have an aversion to the tangy flavor and coarse texture of the green.
Kale nutritional benefits, rich flavor, and ease of preparation make it a great option for upping restaurant nutrition on restaurant menus. Considering it when drafting restaurant menu ideas can lead to unique dishes that may put a venue on the map for customers concerned with healthy restaurant eating. However, chefs and restaurant managers should also keep in mind that the green may not appeal to the majority of customers. Similar to spinach, beet greens, and many other super-healthy vegetables, it may be hard to get dishes with kale to appeal to young customers and customers with an aversion to the taste of dark greens. This should not, by any means, stop businesses from offering kale dishes on restaurant menus; it simply means that all food preferences should be take into consideration when drafting restaurant menus, in order to ensure that the venue appeals to the widest possible type and number of customers. By brainstorming restaurant menus with these factors in mind, chefs and restaurant managers can expand their menus and improve customer satisfaction.