Designing Kitchens for Special Diets
22.05.12
It's one thing to offer special diet options but without proper training and follow-through it might be a futile effort.
Gluten-free, allergen-free, vegan, vegetarian. More diners than seemingly ever before continue to request special diet-related foods and meals. Gluten-free eating, in particular, has grown over the past couple years as diagnoses of sensitivities and strict intolerances to wheat-based protein have become more prominent.
As a result, operators now realize they need to either set up their kitchens differently or make room for the flexibility necessary to accommodate these special needs requests. For a while, being able to accommodate special dietary needs was a nice way to differentiate an operation from the competition. However, that is slowly starting to change and it won't be long before being able to handle special dietary needs will become the expectation for most operators.
Naturally, adapting to meet these expectations will mean operational changes. So how do designers and consultants help operators prepare to meet this challenge?
Source: Foodservice Equipment & Supplies