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Going “Clean” on your Menu? Here’s 5 Tips!

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Cara Pahoyo | August 29, 2017 | 0

5 tips for a clean menu

There have been a lot of talk about organic eating over the last decade or so. It’s no wonder why organic food, organic farming, and organic restaurants have skyrocketed in popularity over that same period. As consumers become more aware of the upsides of clean eating, they’ve also started to be more vigilant with food labels, ingredients, and food preparation.

If your restaurant is known to offer conventional food, organic savvy visitors will know what’s waiting for them. That’s one less customer and one less recommendation, which you’d hate to add up, trust me. By law, certified organic food, should be free of additives, hormones, and excessive chemicals. It sounds simple enough, but just how hard is it really, for a restaurant to turn the tables and shift to “locally sourced” ingredients?

Fret not, because here are some valuable clean eating menu tips that’ll help and encourage you to go green:

Yes, organic is profitable

While purchasing organic food can be a bit costly when compared to what were used to, the bulk of organic consumers have always expressed their willingness to pay the premium in order to enjoy an environmentally-conscious diet. There is a real market for organic food; a steadily growing one.

Highlight your organic menu

If you went all the trouble to shift your menu to a consumer and environment-friendly one, then, you definitely deserve to brag a little. Going green is a competitive advantage, so don’t be hesitant to treat is as such. Use buzzwords like “organic,” “grass-fed,” “locally-sourced,” “hormone-free,” and “sustainably raised” to promote your place. Foodies are likely to look for those cues, which means that they’re out there looking for you.

Inform them of the difference

Some people tend to equate organic with vegetarian. Frankly, not a lot of people would even Google it. Therefore, it’s your job to describe what exactly is in your menu. If people would keep getting the impression that you’re strictly vegetarian, then your delicious organic entrée will just fade into obscurity. It’s nice to surprise a few people every now and then, but whenever you have the opportunity, be informative.

Advocate organic food

As soon as you find your ground in the organic food market. Don’t forget to let your customers know about the positives that come with clean eating. The more they know how committed you are to the practice, the more likely it is for your place to be recommended and featured in all sorts of medium. Spread the good news and use social media whenever you see fit. For the most part, marketing your organic menu will come naturally (pun intended).

Organic food is growing in popularity

I’ve mentioned this a few times already, but just so you’ll be reminded why you’re here in the first place. Here it is, again. With all the buzz surrounding the green revolution in the food industry, there’s no doubt that this is the perfect time to switch to an organic menu. It’s not just about buying into the trend, organic also has a considerable impact to the economy and environment. And, since people are now more socially aware about those things, they’re also more receptive to embrace the idea of an organic diet. After all, it’s them who ultimately stand to benefit the most.

Summing up

If you think about it, organic food should’ve been the norm all along. It used to be hard to find organic salad in restaurants and supermarkets, but now, many are offering a certified organic food in both establishments. Chefs can now easily get their hands on organic baking goods, dairy, products, and of course, fruits and vegetables.

For restaurateurs, it’s a call to rethink and reconfigure their menu. In fashion, people can be stylish without following the desires of the majority. But in the food industry, it’s important for businesses to either set the trend or be part of it to stay competitive. Compliance is also an important part of being competitive. Food Safety training is critical to any restaurant may it be for compliance or employee training.

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