Chef Chatter

Chef: 'Do these 3 easy things for a healthier menu'

Tamra Scroggins, the director of culinary at Grill Concepts Inc., offers three tips for adding better-for-you items to your menu without sacrificing flavor:

June 28, 2021

By Tamra Scroggins, chef, Grill Concepts Inc.

As a third-generation chef, cooking has long been ingrained in my DNA. I was born into the foodservice industry, so I have followed ever-changing food trends and consumer eating habits my entire life. From working as a restaurant owner to a virtual brand operator and product innovator, I have experienced many different sides of foodservice.

In the new consumer environment, people want to see healthier items on their menus. As a result of the pandemic, 54% of all consumers care more about the healthfulness of their food and beverage choices in 2020 than they did in 2010. Along with the overall health trend, we've also seen a steady increase in consumers following a gluten-free lifestyle. Up to 30% of adults in the U.S. claim to be reducing their gluten intake or avoiding gluten completely, despite not being diagnosed with any form of gluten sensitivity. The global market for gluten-free food is expected to expand considerably between 2020 and 2025, from $5.6 billion to $8.3 billion.

Over the years, I've seen the ins and outs of what goes into adding better-for-you items tailored to how consumers are eating onto restaurant menus. Serving as a culinary consultant for Caulipower, I've worked with several popular restaurant brands to incorporate gluten-friendly options onto their existing menus.

Here are three tips for successfully adding better-for-you items to your menu without sacrificing flavor:

1. One product can go a long way.
Choose a product that can be used in multiple facets. It's impactful to profitability and reduces waste when you can use a product across a menu in several different ways. Cauliflower pizza crust is a perfect example of a versatile product that serves more than just one purpose in the kitchen. Aside from making a delicious cauliflower crust pizza, the crust can be used in a variety of recipes, even for recipes you wouldn't expect! One of my favorite creations using the cauliflower crust is my renowned Christmas dessert, Chocolate Caramel Bark.

The crispy crust is layered with caramel and chocolate, cut into squares and served with ice cream and hot fudge. This gluten-friendly dessert is always a crowd-pleaser. The crust can also serve as a healthy meal hack in place of pita bread for a tasty appetizer or function like a sandwich bread for a panini. Another place where I love to make swaps is on pasta dishes. Many vegetables can be cut into spirals, but there's a lot of prep work involved. A frozen option like cauliflower pasta can be a fantastic easy-to-prepare, healthier, gluten-free option. The flavor of cauliflower in the pasta is virtually undetectable, and you can pair it with any kind of sauce. I love to use it when I prepare Spicy Shrimp and Chicken Pasta for myself!

2. A colorful plate matters.
The color and presentation of a dish are crucial in guests' satisfaction with their meal. An Oxford study showed that when you make something look good, it effectively tastes better too. An easy way to make a better-for-you recipe more attractive is to add volume with vegetables. It's all about using the colors of the rainbow. Fruits and vegetables are gluten-free by nature, and you'll add the nutritional benefits while adding appeal to the plate. You can even get playful with your presentation and add in edible flowers like marigolds!

3. Replace salt with fresh-scented herbs.
When a plate is placed in front of a guest, it's not only a feast for the eyes, but it should be a feast for the nose. Smelling a wonderful dish prepares the guest for something delicious tasting. To make a recipe healthier, but still keep the flavor, cut back on salt and increase the use of herbs and aromatics. These are naturally gluten-free and will take your dishes to the next level with layers of flavor, making the finished offering taste more complete. Bonus – it'll smell amazing, too!

Adding gluten-friendly and better-for-you options to your restaurant's menu may seem challenging at first, but with the right products, presentation and flavor, anything is possible. With the recent surge of consumers taking charge of their health, consider altering your menu to fit more lifestyle and dietary preferences. You don't have to make any big changes on your menu if you incorporate these simple tips to create recipes that are tastier and healthy!

A third-generation chef, Tamra Scroggins is the director of culinary at Grill Concepts Inc., which owns and operates three dining concepts with locations across the country. Prior to her position at Grill Concepts, Scroggins was director of food culture at Sizzler USA. Leveraging her culinary expertise, Scroggins has driven product innovation for numerous brick-and-mortar concepts, four virtual brands and previously owned and operated her own restaurant for nine years – Our Fillin'Station.

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