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do you think restaurants menus and food items can be changed to meet peoples...
- Thread starter Kim
- Start date
R
rcaines1
Guest
As a restaurant owner I would like to answer that.
NO
the reason why is that if we started doing that, there are so many different diets out there that it would be impossible to meet them all. If we just picked out a couple of them then we would alienate the folks that were not on those diet plans.
another reason is storage. that is usuall a big problem for all restaurants, when you open a restaurant you have 2 choices, big kitchen with storage or more seats for customers. It is an easy decision, small kitchen equals more seating which in turn equals more $ potential. So with limited storage you are limited on what you can carry and store.
NO
the reason why is that if we started doing that, there are so many different diets out there that it would be impossible to meet them all. If we just picked out a couple of them then we would alienate the folks that were not on those diet plans.
another reason is storage. that is usuall a big problem for all restaurants, when you open a restaurant you have 2 choices, big kitchen with storage or more seats for customers. It is an easy decision, small kitchen equals more seating which in turn equals more $ potential. So with limited storage you are limited on what you can carry and store.
Littlemswright
New member
I have many dietary restrictions to deal with but still find satisfying foods in evey restaurant.(fast food places are not restaurants)
The trick is to READ the menu and use your ingenuity.
Example - I can't have sugar - All commercial salad dressings have sugar in them - if they don't have white vinegar and oil - I use lemon juice or no dressing at all.
I also bring my own Splenda for my decaf coffee (can't have caffeine)
Can't have gluten either so - Order something with no pasta or bread.
By the way - New England clam chowder is one of the no - no's - they use flour to make the roux for it.
There's more but you get the idea.
Freakgirls right - Go on line and check out the menu first if you're trying out a new restaurant.
Servers see as many as 100 people a day - they don't have time and it is not their responsibility to read and explain every item on the menu to you.
That's YOUR JOB.
The trick is to READ the menu and use your ingenuity.
Example - I can't have sugar - All commercial salad dressings have sugar in them - if they don't have white vinegar and oil - I use lemon juice or no dressing at all.
I also bring my own Splenda for my decaf coffee (can't have caffeine)
Can't have gluten either so - Order something with no pasta or bread.
By the way - New England clam chowder is one of the no - no's - they use flour to make the roux for it.
There's more but you get the idea.
Freakgirls right - Go on line and check out the menu first if you're trying out a new restaurant.
Servers see as many as 100 people a day - they don't have time and it is not their responsibility to read and explain every item on the menu to you.
That's YOUR JOB.
I am a server, and it really sucks when a person says "I can't have gluten". Please be ready to explain what gluten or lactose IS. In the USA, most restaurant staff is Hispanic- with very little English, and communicating is hard. Also, we may have one guy making the soups, another making entrees, another making salads & dressings. So chasing down all this information is taking time away from my other tables. It would REALLY help if you went to an online menu & got an idea of what we serve before you come in.
While I totally sympathize with your plight, I can't be responsible for all dietary needs. But I will help as much as I can.
While I totally sympathize with your plight, I can't be responsible for all dietary needs. But I will help as much as I can.