A Healthy Menu For A Healthy Business

Look for healthier alternatives

By simply changing the way you cook can make your dishes healthier. One way is through the basic ingredients you use. According to Chef Ken, it’s healthier to use coconut oil than vegetable oil. Coconut oil has lauric acid which is known to have beneficial dietary effects. 

He also recommended using seasonings like Knorr Chicken Powder 1kg. He cited that contrary to what people believe in, seasoning mixes have less salt in application compared to direct salt usage. It can liven up the flavors and at the same time gives the dish just the right controlled amount of sodium needed by our body.

Create and innovate

Filipino dishes are delicious sources of comfort. Diners always find themselves craving for their scrumptious and delectable Pinoy favorites. Here’s where the opportunity comes in: how can we make these classic favorites healthier? 

One suggestion from Chef Ken is by adding a healthier twist to it. The classic Pork Sisig can be transformed into a healthy Tofu Sisig. It’s a matter of being creative with the ingredients and vegetables that are available in the market. 

You may also want to consider adding healthy dishes to your menu such as Lumpiang Gulay, Pancit Gulay, and Broccoli with Oyster Sauce. Healthy recipes for these classic dishes can be found online. You can discover more recipes and healthy food ideas here.

Change the narrative

Diet is more than just counting your calories. There’s also merit in educating diners and making them understand the health benefits of the dish.

Another advice from Chef Ken is to tell a story and inspire. Building your brand story will help the diner understand why you are introducing healthy dishes on the menu. Sometimes the dishes that matter the most are the ones that make sense to the diner and to the chef. It also builds a deeper connection with your customers. 

Be adaptable to change

Change is inevitable. Aside from having healthy dishes on your menu, your business should also evolve and adapt. One way you can pivot to this new normal is by re-assigning staff. Since home delivery is stronger than ever, try re-assigning your staff to do deliveries; while others can be assigned in packing.

Hygiene and sanitation are also key factors that consumers look at in businesses operating now. Education is a key factor in creating a healthy and clean working area for your staff. This has to be emphasized to your customers. Strategize and re-evaluate the expenses in running your business. Since there will be fewer operating expenses in the restaurant due to reduced dine-in transactions, investing in proper sanitation equipment and PPEs will be your major expense after rent and electricity.