How Can Restaurants Adapt to Modern Dietary Quirks
November 28, 2018 12:43pm
By Larry Mogelonsky, MBA, P. Eng. (www.hotelmogel.com)
In my youth, my parents would take me to Joe’s Steakhouse in Montreal where we would eat massive rib steaks on wooden cutting boards with copious amounts of butter and sour cream lathered on baked potatoes. Posh dining equivalent might include a chateaubriand for two, expertly prepared tableside.
While cognizant of my own rose-colored glasses, I still recall that no one back in the day seemed to have any food allergies or restrictions – order what you want was the name of the game. Today, however, those who dine unrestricted are in the minority. A dinner amongst friends may include the following: vegan, vegetarian, Jain (no products that end a life cycle including root vegetables), kosher, halal, pescatarian, pollo-pescatarian, ketogenic, lactose intolerance, gluten intolerance, nut allergies, no carb, shellfish allergies and so on.
Everyone eats, yes, but the peculiarities of our own dietary codes have become a constant topic of conversation, as well as a consternation for audacious chefs who must know appease all parties. Nevertheless, as hoteliers who invite and accept all persons of all dispositions into our homes, we must do our best to satisfy our guests. So, what can you do?
It’s our legal obligation to protect our guests from harm. It’s our code as hospitality professionals to make patrons dining with us as comfortable as possible. As our patrons’ behaviors change, so too must we adapt to meet their expectations. That pertains to dietary habits as well as most every other aspect of operating a hotel.
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Editor’s note: To discuss business challenges or speaking engagements please contact Larry directly.
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hotel mogel consulting limited
One of the world’s most published writers in hospitality, Larry Mogelonsky is the principal of Hotel Mogel Consulting Limited, a Toronto-based consulting practice. His experience encompasses hotel properties around the world, both branded and independent, and ranging from luxury and boutique to select-service. Larry is also on several boards for companies focused on hotel technology. His work includes five books “Are You an Ostrich or a Llama?” (2012), “Llamas Rule” (2013), “Hotel Llama” (2015), “The Llama is Inn” (2017) and “The Hotel Mogel” (2018). You can reach Larry at firstname.lastname@example.org to discuss hotel business challenges or to book speaking engagements.
Contact: Larry Mogelonsky
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