Suppers ready market fits the new diets

New eating habits have caused rotisserias and innovative restaurants in menus of dinners ready to meet the demand of vegans, coeliacs, lactose-intolerant and people with other restrictions. With this, Christmas Eve is no longer as traditional as before. This can also be a strategy for supermarkets that offer dinners ready.
The demand, according to Rafaela Christmas, foodservice Manager of AGR consultants, exists and does not stop growing. "One out of 214 Brazilians cannot eat gluten. Around of 8% of children under six years have dietary restrictions. And, as the Christmas menu includes products with very unique carbohydrate, which usually contains gluten, lactose, and there''s a lot of demand for suppers without those items. "
Examples
Quattrino restaurant, opened in 1989 in São Paulo, which offers a Christmas dinner gluten free since the year 2000. According to Mary Nigri, the owner, at the beginning the public menu was restricted to celiac (gluten intolerant people), but has expanded in recent years, with the popularization of special diets.
About four years ago, another diet also generated some news on the menu. At that time, the whole restaurant started asking for a supper inspired by the Ravenna diet, developed by the Argentine psychoanalyst Max Ravenna. The House went on to keep a professional unique to the dishes of the menu, which measures demand quite accurate.
The value of the menus, of 220, R$ is the same as the traditional menu. Among the options are salads, risottos and pies — for those who prefer a gluten free dinner — and broths, meats and desserts with fruits to the diet of Ravenna. Together, represent about 17% of the reserves and the suppers restaurant.
In Quintana, Curitiba Restaurant & Coffee, 20% of requests for custom dinner menus are gluten free or lactose. The restaurant uses organic food in most recipes, began offering the option about four years ago at the request of some customers, according to chef Gabriela oak. " Create suggestions that will cater to a minority. We adapt dishes that carry gluten or dairy in the original composition, "he explains.
Special price
Second Christmas, Rafaela AGR consultants, the menu that includes dietary restrictions can be more expensive. She tells that on average 77% Celiacs disburse more than non gluten-free with the purchase of bread, for example. "Are smaller-scale productions, which increases the cost and impact on the amount paid by the consumer." Especially in the case of gluten-free foods, there are a number of details that can endear the production. So, the entrepreneur must examine before deciding to offer this option. "Who owns this kind of intolerance cannot consume any trace of gluten. The production of that food has to be done in an isolated area, which do not compromise the preparation and does not cause contamination, "says Christmas.