According to a recent briefing from the Public Health Communication Centre, kiwi diets have changed dramatically in the past 20 years.
People now eat out more often, and diets like plant-based, keto, gluten-free, and paleo have altered the way people think about food. Some diets promote whole, unprocessed foods, and that’s exactly what the official guidelines recommend. But others are more extreme and eliminate entire food groups, which leaves people with an unbalanced diet.
With the lingering hype around different wellness diets, it’s hard to know what’s best, and diners increasingly expect restaurants to cater to their specific needs. Restaurants need to stay on top of these trends and adapt their menus to keep customers happy without sacrificing their bottom line.
The Ministry of Health has recommended that people regularly eat grains (whole grains) as a part of a healthy diet, yet only 29 percent of New Zealanders actually do this. Diets like paleo, low-carb, and gluten-free are all the rage right now, and encourage people to either eat fewer grains, or cut them out completely. This has meant that customers are more likely to ask for grain-free dishes. The problem is that this can increase costs for both the restaurant and the consumer. Gluten-free bread, for example, costs around 37 percent more than your standard wheat loaf.
To keep costs down and still attract customers, restaurants can create a free-from menu that works for them. A good approach would be to use a tiered pricing system. In other words, this means you could offer a “regular” version of a dish, and then provide upgrade options to make it gluten-free or grain-free, etc, at a slightly higher price. That way, customers get what they want, and your restaurant doesn’t absorb the expense of any extra special ingredients.
Public health messages around meat have also influenced diet choices among Kiwi diners. The Ministry of Health recommended eating lean red meat in moderation, while recent research warned that there’s "no safe amount" of processed meat.
This is a finding that the media also recently widely publicised. No surprise then that meat-free diets across the country have grown by 15 percent over the last five years. But this trend doesn’t have to be a problem for restaurants.
In fact, it’s easy to create plant-based dishes that keep everyone happy, vegetarians, vegans, and meat-eaters alike. The key is to create well-balanced plates that keep your menu varied and affordable. Ideally, vegetables should take up half the plate. Veggies boost the meal’s nutritional value and volume, so diners feel full and satisfied. Then, aim to fill a quarter of the plate with protein, and the other quarter with carbohydrates, and just a tablespoon amount of fat.
Balanced, plant-based meals are actually about 30 percent cheaper than meat-based meals, so this can be a great financial help to your restaurant in the long run.
Most people know that too much sugar is unhealthy, but not everyone realises there’s a difference between “added” sugar and the natural kind. Natural sugars occur naturally in fruit and vegetables and are generally healthy, whereas added sugar (like the stuff in soda and sweets) is the kind you want to limit.
Nutrition labels in New Zealand just give the total sugar content, which isn’t that helpful if you want to judge how healthy something is. In fact, 85 percent of Kiwis think that labels should be clearer about added sugar content.
With people increasingly mindful of their sugar intake, diners are now more likely to go for diet drinks over full-sugar ones and skip dessert altogether. But, as desserts are a major revenue driver for restaurants, it is an easy way to increase “average spend per head”.
A good solution is to offer lighter desserts that will tempt health-conscious customers. Think fruit-based and lower-calorie options that let people indulge without overdoing it. Also, offer sharing options. Just one delicious dessert, and two spoons.
Health trends have changed how people eat, but this doesn’t have to hurt your restaurant. Tweak your menu to suit new eating habits, and you’ll attract more diners and stay ahead.
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