Menu & Beverage List Analysis
More and more customers are making informed choices about the foods they eat. Guests seek out establishments that source sustainability and offer organic selections free from harmful additives and preservatives. Food sourcing is an important element of your menu preparation.
Guests ask for nutritional and allergy information, as well as options for diets such as; keto, paleo, low sugar and sodium, vegetarian, veganism, and gluten-free. They want to understand the macronutrients in your ingredients, not calories. Your staff both front and back of the house need to understand nutritional terminology to help the guests meet their needs. Kim Murphy is a savvy F & B veteran, who can analyse current menus, develop new menus, and work directly with your chefs to design wellness menu options for your guests, ensuring that the needs of each of your guests are met. This does not mean a compromise in standards as Kim Murphy will working with your chef to outline the parameters that satisfy this growing F&B demographic within the concept of your establishment.
Staff Training
Kim can provide onsite and ongoing educational training and workshops for your staff, on topics that focus on nutrition and de-bunk myths about healthy food and training them to have a meaningful exchange with your valued guests on how you can accommodate their needs.
Your staff can experiment with new ingredients, practice techniques such as fermenting and sprouting and learn the healthiest cooking procedures.
Kim conducts these courses personally, so your staff can put this knowledge into practice and refer back to Kim for ongoing support. These sessions are customizable to fit the unique needs of your business, but usually, focus on a wide range of topics including portion control; managing food allergies and intolerances; and creative, long-term menu-planning for dietary restrictions.
