Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Have it your way?

HTM 3444

Audrey Ross

on 7 May 2013

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Have it your way?

Craig Bishop, Lauren Leslie, Marie Payne, Audrey Ross, Audrey Terrell Have it your way? More Chefs say okay! What are all the
different types of
diets? Will it be profitable for restaurants to follow this trend? What is a "Gluten Free" Diet Not eating any animals or animal bi-products
Extreme vegan
1% of Americans
Why do people go on a vegan diet?
Health advantages
Ethical reasons
Environmental reasons
Difficulties of a vegan diet What is a "Vegan" diet? What is a Vegetarian diet? Dairy free diets What are the restaurant trends for these diets? So what are the costs for a restaurant to accommodate these food trends? What are the costs for a chain restaurant? What are the costs for a local restaurant? How do restaurants use these trends to create a competitive advantage? Recommendations to a restaurant owner Gluten free products cost 3 times the amount as regular products America is on a health kick
Processed foods
More restaurants are creating gluten free options, or labeling menus
Product branding
Naturally vegetarian options
Gluten-free menu claims have grown a 114 percent over the last three years Increased customer loyalty Restaurants can charge a premium for gluten free menu items, which leads to increased sales revenues Restaurants who serve gluten free menu items gain access to a growing number of gluten free registries -Creates free advertising opportunity New menu printing costs on average $1,000 Adding separate freezer for gluten free products = $600 -$2,000 P.F. Chang's China Bistro Training costs of $2,600 per location New menu printing costs of $1,000 New equipment cost of $550 Total cost of around $4100 per location The first quarter after P.F. Chang's implemented their gluten free menu, NOI increased from 12 million to 14.7 million dollars Lacto-vegetarian: no meat, fish, poultry or eggs. Dairy products are allowed. Lacto-ovo vegetarian: no meat, fish or poultry. Dairy products and eggs allowed. Ovo-vegetarian: No meat, fish, poultry, or dairy products. Eggs are allowed. The Cellar Restaurant in Blacksburg, VA 20 percent increase in sales
Profit margin decreased for certain items
Increase in customer loyalty Costs for a restaurant to be gluten free certified... What is lactose?
Lactose intolerance
90% of Asian Americans adults
Naturally dairy free foods
Why do people do a "dairy free" diet?
Risks associated with diet
Enzymes in food
Soy vs. Almond References What is Gluten and what makes food "Gluten Free"
Glutenin/Gliadin --> wheat
Secalin --> rye
Hordein --> barley
Zein --> corn
Oryzenin --> rice
Avenin --> oats
Why are people trying the "Gluten Free" diet?
What is the difference between Celiac disease and Gluten-sensitive? GFS Laboratories International Staff training Documentation management training Initial laboratory testing Yearly follow up testing (random) $1,000-$10,000 per year Finding gluten free suppliers Benefits Include: Use of gluten free logo Listed on their registry Average sales increase 10-15% Pescatarian: No meat or poultry. Seafood allowed. (Dairy products optional.) Start with labeling the menu and advertising
Reinforce products that have always been gluten-free
Follow the diet trends
Create gluten free options - here to stay
Embrace the change! The Cellar-Blacksburg, VA -utensils http://www.epicurious.com/articlesguides/blogs/editor/2012/05/what-does-gluten-free-mean.html



Kevin Long, owner of The Cellar Restaurant








http://www.foxnews.com/leisure/2012/08/02/ultimate-guide-to-allergy-friendly-dining/ -utensils
Full transcript