You need to know who your customers are in order to provide them with the variety and taste they are looking for.
In a diverse workplace canteen, you serve lots of different people, all with their own set of religious, health and lifestyle needs. Let’s look at how you can meet them.
Help your customers make informed meal choices by marking Halaal, Kosher and pork-free dishes as well as meals which contain potential allergens (wheat, nuts, dairy etc.), along with vegan, vegetarian and banting-friendly options.
Your customers follow a wide range of diets – from vegan and vegetarian to banting, carb-free and low-fat diets. Make sure you have a meal option for all these preferences.
Many people have allergies to wheat, gluten, dairy and nuts. You’ll need to offer meals that take this into consideration. Make sure your serving team knows EXACTLY what potential allergens each dish contains so they can inform your customers.
Running a canteen means you serve the same customers every day. You’ve got to keep your dishes exciting for them, while still meeting their health and religious needs.
DELICIOUS AND NUTRITIOUS!
Here are 3 points to consider when planning your canteen menu:
- DAILY VARIETY
Don’t let your regulars get tired of your offering. Keep things interesting with a regularly changing menu. Experiment with menu theme days (e.g. Mexican) and seasonal specials (e.g. winter soups and summer salads) and bring in current food fads (e.g. Poké bowls).
A lot of your customers will be facing time-pressures and would prefer to eat at their workstation. Consider introducing some grab-and-go menu items like wraps to meet their needs.
- CUSTOMER NEEDS
Your customers will also have specific health-related, lifestyle or religious dietary needs that you need to plan for.
YIELD PER PRODUCT
When choosing products to cook with, select ones that produce the highest overall yield to get the most value for your spend.
Leftovers can be repurposed to create a variety of dishes that will minimise wastage and maximise profits. For example, unused roast chicken can be repurposed as a chicken pasta or Chicken a la King.
Local and seasonal ingredients are easily available and abundant, so they’re much more cost effective, and they’re generally fresher and tastier for your customers too.