The way every generation reacts to dietary measures in food offering is becoming increasingly unpredictable with every passing year. The challenge for restaurateurs and pastry chefs lies in finding the most suitable ways to adapt their existing offerings to their customers’ dietary requirements. Maya Bekhazi Noun, founder and managing director of The Food Studio tells us more.

Smart is the new skinny, which is why it is now fashionable to eat healthy at a time when dietary trends are taking over. While lifestyle practices are permanent for some and temporary for others, trends and fads continue to evolve. It therefore becomes essential for the hospitality industry to understand what each generation is looking for and how to market it accordingly.

Although restaurateurs have always taken into consideration the specific medical conditions of their customers, an ever-growing number of consumers with no discernable medical requirements are also making similar demands. Additionally, sustainability, as well as healthy, low calorie, natural, organic, and premium products have become top-of-mind.

Consumers are now more informed about labels, ingredients and nutritional facts. In turn, they are demanding that their favorite brands offer these in greater variety that best suite their dietary requirements. As a result, we are witnessing a growing availability of substitute products and alternative sweeteners, which are being used in the creation of newly-developed menu items.

Such demand has opened new opportunities for restaurateurs, who are catering to the special dietary needs by customizing existing recipes without compromising the taste. While this process can initially be difficult, even tricky, it nonetheless will prove profitable considering that today’s consumers are willing to pay much more for these products.

Lastly, and to further strengthen that proposal, all concerned restaurant staff are made aware of these issues and in some cases are receiving the necessary training to lend their assistance and knowledge to their guests’ inquiries and special requests.

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