Is Your Menu Meeting Expectations? Health and Sustainability are Strong Motivators for Australians when Dining Out
Jul 11, 2024
It’s easy to think guests come to you just for the flavour and experience. But health and sustainability are also strong motivations for consumers when dining out. Some of this is due to personal interest. It’s also driven by necessity as we look for ways to feed the rapidly expanding world population.
As a food service operator, you play an important role in becoming part of the solution. By putting health and sustainability on your menu along with great taste, you can check the boxes your guests are looking for, all while helping to solve the generational challenge of creating a healthy and sustainable food system.
In the latest NutriPro issue, “Putting Health and Sustainability on the Menu by Nestlé Professional, discover practical tips to create healthy and sustainable menus that satisfy your customers and help you make smarter choices. Whether you need practical tips on creating a more sustainable menu, from mindful protein choices to reducing food waste, the latest edition of NutriPro magazine can help our environment, and your bottom line.
Choosing Healthy and Sustainably Sourced Food
It turns out that many healthy choices can be sustainably sourced, and many sustainably sourced choices can be compatible with a balanced diet. So, by looking for food options that share that common ground, we can make progress on both issues while meeting changing customer demands to keep your business strong.
Top Tips
Innovation and creativity are essential in this journey. Position plant-based foods as a valuable and tasty option, not a compromise. Add a variety of protein options to familiar dishes. Highlight local, seasonal, and sustainably sourced ingredients. Offer multiple portion sizes to reduce waste and promote your efforts to minimize food waste.
Download the latest edition of NutriPro magazine now and start your journey towards a healthier, more sustainable, and tastier future.
