Restaurant consultations
For people with food allergies/sensitivities, going out to eat at a restaurant is like walking into a minefield. One pleasant visit with friends or family can result in days, sometimes weeks of miserable symptoms. But going to restaurants is a basic part of human socializing, and not being able to partake is isolating and depressing. A chef once asked me “Why would you go to an Italian restaurant if you can’t eat gluten?” My answer? “To be with my family.” And while bringing a bag of nuts or other snack is an option, it is not a pleasant one.
As someone who loves to cook, and has a thorough knowledge of food allergies and intolerances, I am offering my services to help restaurants provide a safe and welcoming environment for everyone.
How can I help?
Reviewing your menu to see what is available for people with food reactions. Do you offer gluten-free bread? Do you offer gluten-free entrees that aren’t salad? Do you have offerings that are free of most/all allergens?
Reviewing your cooking processes. Are your cooking oils inflammatory? Do you sprinkle “grilled” chicken with seasonings containing gluten? Are you vigilant about cross contamination?
Helping you create menu items that work for specific dietary needs. Paleo entrees are ideal for people looking for low-carb, Keto, or autoimmune-friendly foods. Many people are advised to eat the Mediterranean diet, but finding such entrees can be difficult. “Eating the Rainbow” is always advised but difficult to implement at home…healthy takeout options like this would be well-received!
Educating your staff to answer questions correctly (i.e. when a customer asked if fries are gluten free. It would appear they are, but not if they are cooked in a fryer with other breaded foods).
Identifying safe alternatives for menu items. For example, while most restaurants offer corn-based pasta as their gluten-free option, it is not ideal for those with gluten sensitivities and should be avoided.
Educating staff on the difference in food preparation for celiac, allergies or sensitivities.
While many restaurant owners focus on taste, that can often come at the expense of health. While this is acceptable for a segment of the population, more and more people are focused on eating healthy. And to be honest, the compromised microbiomes of the younger generation has led to an astounding increase in gastrointestinal issues. Food reactions are on the uptick and are not going away. If you are willing to make these adjustments, you will be rewarded with a very loyal customer base. When a restaurant prioritizes health, word spreads quickly, and these customers are very appreciative and loyal.
To set up a restaurant consultation, contact me at (440)688-4466 or kate@heretohelpcoaching.com.
