Page 36 - E-CookBook Healthy Future

Local food Local food

2.3 Menu planning

Energy balance
Nowadays there is a lot of obesity. Chefs can make significant change by
using less calories. E.g. reducing amount of using cream and using more
It is important to assess the
vegetables.
quality of food by tasting the
food! calcium.
Balancing recipes
Chefs can use less sugar, fats, salt… or simply just switch cooking methods,
e.g. from frying to baking in oven.
The most important thing in menu planning is that the menu is functional.
The new recipe must always be based on customers. Photos By Marko Dimic, Antena Zadar 2017.
(Foskett 2016, 224.)

The information that is important for the costumer is what dishes are avai-
lable, what food allergies have been considered and at what price they are
served.
(Campbell at al. 2012, 21.)

Some customers can have many different and serious adverse reactions to
certain foodstuff.
Balancing plates
The menu itself can be used as an advertisement, e.g. the restaurant is You can boost the healthy food by increasing the amount of vegetables
using local ingredients or healthy eating balance. If the menu is attractive used or adding side salads. Or decreasing portion sizes.
and fully meets customer needs, the restaurants can increase their paying
customers. Balancing menus
Highest quality fresh ingredients, seasonal and local food. Chefs need to
(Campbell et al. 2012, 21-33.)
plan menus with fish and vegetable options and of course desserts, which
are based on, or including fruits.
(Campbell et al. 2012, 21-33.)

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