Award-winning dietitian and TV presenter Lucy Jones is on a mission: To get ‘good’ food onto menus up and down the country...

For me, ‘good’ food isn’t about putting a label on something. Eating well doesn’t have to mean excluding certain foods or following a specific diet; it’s all a question of balance.

Driven by the rise of ‘healthy living’, we are seeing a fast-growing consumer appetite for healthier products, foods and ideas. In fact, new research shows that 34% of diners are attracted to healthier dishes on menus, and exactly half think healthy menu options can be just as tasty and appealing as other options.

Alongside this, we’re seeing an explosion of the free-from market, with Mintel reporting that a third (33%) of Brits have bought or eaten free-from foods in the past six months*.

For the hospitality industry, there is a huge precedence to meet this demand – to provide healthier menu options and clearer choices.

However, this needn’t be daunting. It’s about getting the foundations right. With a bit of innovation and creativity, creating a ‘better’ menu is achievable.”

 

One Poll Consumer research in collaboration with Nestlé Professional, February 2017

Fresh and seasonal

Putting local, seasonal ingredients on menus can not only help chefs create fresher, tastier dishes, but can be cost-effective too.

Whilst some processed foods can be part of a healthy diet, swapping heavily processed meats such as sausages with freshly prepared options like meatballs that are made on-site with hidden vegetables offers diners a healthier choice.

Choice

Giving diners the opportunity to make healthier choices is another quick and easy tip. For example, offer the choice of sweet potato wedges or baby new potatoes instead of fries, or wholegrain bread instead of white.

This applies to portion size too. Offering diners the chance to ‘go small’ not only gives them the opportunity to cut down on calories or add a side salad, but can also be cost-effective.

Of course, kids like choice too! All too often I see chicken nuggets and chips take centre stage on kids menus, but offering half size portions of adult dishes can be a healthier and more profitable option that attracts their attention.

Put veggies first

Fuelled by the rise of flexitarianism or ‘part-time’ vegetarianism, plant based eating is huge right now. Consider putting a daily vegetarian special on the menu and experiment with creative ideas.

Don’t forget drinks

From juices and smoothies to tap water; getting the options right for drinks can have a big impact. Avoiding free refills of soft drinks or only including low calorie versions in these promotions can make a real difference.

Lucy Jones is an award-winning dietitian and TV presenter, best known for her appearances on shows such as BBC1’s ’Eat Well for Less’ and Channel 4’s ‘The Food Hospital.’ She is a spokesperson for the British Dietetic Association and for Sense About Science, and regularly appears on programmes including BBC News 24, Sky News, BBC Breakfast, ITV’s Loose Women and The One Show.

“Putting local, seasonal ingredients on menus can not only help chefs create fresher, tastier dishes, but can be cost-effective too.”

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*Mintel, January 2016 https://www.mintel.com/press-centre/food-and-drink/free-from-gains-momentum-sales-of-free-from-food-products-forecast-to-surpass-half-a-billion-in-the-uk-in-2016