It’s no secret that your guests are obsessed with health. As keto, vegan, and sugar-free diets continue to grow more popular, you can expect customers to seek out more ways to improve their eating habits. Most of these diets focus on elimination. These guests cut out carbs, meat, unhealthy fats, and so on. So what’s left to attract these health-conscious guests?

Probiotics are a growing trend for many reasons. First of all, they represent a healthy food that your dieting customers can eat more of, instead of less. Second, they’re great for both taste and digestive health. Probiotic foods contain cultured bacteria that can help the makeup of bacteria in the digestive tract. Eating probiotics makes it easier for the body to digest every type of food. Take a look at these delicious ways to incorporate probiotic foods into your restaurant menu.

 

1. Drink Up

Kombucha is perhaps the most popular probiotic drink on the market. This bubbly concoction is made by fermenting sugar tea using a Symbiotic Culture of Bacteria and Yeast (SCOBY). It is excellent for digestive health, delicious, and widely available. Kombucha comes in many flavors, and you can even mix it with chia seeds for greater nutritional value. With its versatile flavors, kombucha can be served alone or mixed into cocktails or smoothies.

Kvass, while less well-known, is even easier to make than Kombucha and just as healthy. Although this beet-based drink is an acquired taste, it goes well in other drinks to give them a probiotic boost. Its beautiful red color will catch every guest’s eye!

 

2. Side Note

Pickled cucumbers are nothing new to the Western palate. Other pickled vegetables like carrots, onions, and even kohlrabi are becoming more popular as well. Depending on your cuisine, you may also serve dishes of pickled ginger or garlic to add an extra kick. These small bites go well as an addition to an entree, or even as appetizers. You’ve heard of a cheese plate – why not a pickle plate?

When selecting pickled vegetables, it’s important to remember the ever-popular Kimchi. This pickled cabbage is rarely vegetarian – most recipes include fish sauce – but it’s well-known and extremely popular. From the classic Korean Kimchi soup to fusion dishes like Kimchi french fries, you can be sure this probiotic ingredient will draw a crowd.

 

3. Dairy She Goes

Not all probiotic foods are plant-basedFor instance, fermented milk and whey are equally popular. Yogurt has been popular among American eaters for decades – starting long before the current probiotic craze. It can be served alone or with fruit as a breakfast dish, mixed into healthy smoothies, or offered as a side to offset spicy entrees.

Kefir is another equally healthy alternative. This probiotic dairy ingredient has a more complex flavor than yogurt, which makes it a more exciting additive to smoothies. Your chef can flavor kefir with fruit, or serve it solo as a drink.

 

4. Sandwich Them In

Probiotic foods don’t need to be the main event of every dish. You can include them as a side with the main entree dish. Who doesn’t like sandwich pickles on a burger? What about sauerkraut on a Reuben? Take a moment to consider the many ways you’ve already seen these ingredients used on classic menus. With a little research and attention, it’s easy to invent new ways to entice guests with a probiotic flourish.

 

5. Soy What?

There are many fermented soy products on the market, and these can be especially appealing to your vegan and vegetarian guests. Miso soup is a classic at Japanese restaurants. This delicious broth can also serve as a base in other cuisines. Tempeh, a soy-based meat substitute, is often served at vegetarian restaurants. Whether it’s fried into “chik’n” or served in a sandwich, there are a number of ways to dress up this healthy ingredient.

Probiotic ingredients aren’t just good for your bottom line. They’re also good for your health. Serving these dishes is a great way to show guests you care about their well-being. These foods are also an excellent way to get the most out of your inventory. Pickling leftover vegetables cut down on waste, reduces overhead and impresses your most eco-conscious customers, all in one fell swoop.