[SlateEyedChef]

I am having trouble with my healthy food selection in my resturant, I currently have grilled chicken breast and grilled lemon pepper salmon which are both served with grilled veggies that haave been marinated in EVOO, white wine, s&p, and alot of great herbs.....But no one bites. What can i do to spice up the menu.....oh and by the way for all who read plz note that i have no holding space, a "ripleys believe it or not small kitchen" and the pickest GM ever. Thanks

[Psycho Chef]

I just did a tuna tartare which is practically fat free, and a gazpacho which is totally fat free. Both tasted better than all the rich fattening stuff we serve....ditch the lemon pepper, that's why they don't order it. Vinegars are limitless in variety and offer really tasty, healthy sauce options. PM me for some recipes or to b.s. on the matter further..

Chef B

[RAS1187]

The salmon might have too much going on it for its own good. I like my salmon either grilled or seared with just some s&p, the marinade you could probably skip. Team this with some fresh grilled asparagus, either a balsamic reduction or a roasted pepper coulis, and some rice or cous cous, and you have very appealing healthy dish.

As mentioned before, vinegars are endless in variety. Sample different types and decide which ones work for the dishes you are going to cook.

Using pureed veggies in sauces adds some nice bold flavor (especially if theyre roasted) and also acts as a thickener.

Customers like things that are grilled, and grilling is a relatively healthy cooking method.

[Peachcreek]

My menu is at least 40% vegetarian and a portion of that is strict vegan, and I'm not even a vegetarian restaurant. I just look at things differently. My vegetarian or vegan or low-fat or low sodium menu items never meant to have those ingredients in them anyway, so people who aren't thinking about the health conscious factor will try it because it sounds good or intriguing. I run away from any type of label like 'vegetarian" "healthy blah blah" or "spa" or any connotation like that. I'd rather have everything sound wonderful and tasty and if someone comes in and asks for a special needs entree the server can point out that item to the customer.
HTH

[OregonYeti]

When I want healthy food at a restaurant, some of my favorites:

Tandoori chicken

kabobs

flat breads (hot from the oven would be great)

thick fries cooked in olive oil (not low fat, true, but delicious)

falaffel

fruit-marinated or fruit-stuffed poultry

fish with mango salsa or other salsa

roasted garlic cloves

I'm not a chef and I hope I'm not intruding.

[foodpump]

If it's "healthy" i.e. low in fat, you could try a paillard. This is basically a steak pounded very thin, a'la Schnitzel, but no breading or anything. Then, just brush lightly with EVOO and grill, takes only a few minutes. This goes great with a salad, fresh fruit, fresh raw veggies, etc. Don't stop at beef steaks, you can use pork, turkey, chicken.

That all being said it'll only take off if it meshes well with your customers. Who are thye? What do they like? How much do they want to spend? And, mot importantly is the healthy part of the menu really part of the menu or is it the GM's idea?