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Get Your Vegan On Hotels are finally offering tasty vegan and gluten-free offerings to the delight of guests. Here are the steps you can take to implement it in your kitchen. Thursday, February 14, 2013 Cherryl Marie

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The dining industry is constantly evolving, and in tandem with new consumer demands comes new culinary developments.  In support of the new age of wellness and sustainability, the latest movement to heat up the kitchen is vegan and gluten-free gastronomy, and the hospitality world is displaying its fervent knack to not only meet these needs but to exceed them. 

John Lomitola, dining room director for Gurneys Inn in Montauk, NY, said, “customer service and guest satisfaction are two phrases that exist as our mantra at Gurneys, and we feel that somehow satisfying the health needs of people through food as medicine is something that fits in nicely with our spa philosophy as well.” 

As your position in the hotel business, you’re always cognizant of the importance of ensuring your guests are content.  This shift in customers’ taste buds and the renewed awareness of health benefits associated with healthier food consumption means that more hotels are doing what’s necessary to keep up – some making gradual changes, while others implementing larger transformations to become more attractive to this health-conscious audience.  Pave the way within your destination by keeping in mind some useful advice on best practices and techniques. 

1. Amateurs to the vegan world should start simple and work their way up.  Vegan cooking skills don’t happen overnight and for those who aren’t familiar with the techniques, it’s best not to be overly pretentious.  Sous Chef for Gurneys Inn, Michael Oransky said, “start off slow and incorporate a couple of dishes at a time.  There is a lot of information out there…read up on things before you start.”  Through trial and error, you’ll discover new combinations; learn how different products can be plated together and ways to perfect them. 
   
   
2. Discover ways to substitute what normally isn’t acceptable in vegan and gluten-free eating.  There are a number of methods to successfully imitate flavor profiles.  Use vegetables to make a puree and opt for cauliflower instead of potatoes to make a deceivingly tasty version of mashed potatoes.  Use the consistency and thickness of nuts to complement a dish.  Replace meat in your cuisine by experimenting with tofu, and eventually you’ll get to where you want with your creations.
     
3. Prepare your team for each new day and ensure that the kitchen is fully stocked with some of the ingredients often used in vegan cooking.  “The culinary operation has to be well organized from menu planning to ingredient sourcing and must be held to the highest standards possible,” said Master Chef, Culinary Consultant and Culinary Council Chairman for Holland America Line who just recently announced its new vegetarian alternative menus.  Engage your team in the planning process and receive their feedback sincerely.  Always keeping a watchful eye on the supply of your ingredients.
   
   
4. Never sacrifice taste.  Break the stereotype that vegan and gluten-free cuisine automatically translate into bland tofu, vegetables and dense chocolate cake.  Let your creativity flow but be your own worst critic; only once you’ve perfected a dish can it be ready to make its debut in the dining room.
   
   
5. Have the proper equipment in your kitchen.  Oransky explained, “One of the challenges is not being able to use the same fryer for gluten-free fries and regular fries.  It is the same product but you can’t use the same oil because that oil is used to cook breaded items.”  Create a list of some of the tools needed to prepare these special dishes and make a point to have an extra set of those tools handy.
   
   
6. Not all vegan and gluten-free dishes have to cost a fortune.  Don’t isolate the population that chooses to live on a tighter budget than the elite group of people who can afford to wine and dine on a nightly basis.  The prices should be comparable to regular menu items offered at your destination.
   
   
7. Presentation, presentation, presentation.  Dining experiences involve all senses, and secondary to taste is sight, which should never be discounted when plating.  Wynn and Encore lead the way to vegan offerings in Las Vegas and since its debut, have been presenting their guests with dishes that reflect their standards of providing exceptional guest experiences.  Vegan dishes should look visually appetizing and its appearance should complement the mouthwatering flavors and spices.
    
8. Allow your menu to be well-rounded and offer a variety of items including desserts and beverages.  Show your guests your property’s commitment to their needs by giving them a selection they can’t refuse.  “Decadent desserts such as blueberry cobbler with toasted almond ice cream at Sinatra (Wynn) and banana crepes with coconut ice cream and avocado mousse at SWITCH (Encore) provide a sweet close to any meal.”  Add vegan drinks to your bar menu.  After all, even vegan diners have guilty pleasures.
   
   
9. Use local markets as a supplier for vegetables and other products.  Show your community that you support them by selecting a farmer’s market to be your exclusive source of organic produce.  And if you have the space and weather that permits, plant your own garden.  As part of Hyatt Hotels’ global philosophy, they “support healthy communities by sourcing from local suppliers as well as sharing knowledge and actively supporting farmers’ markets and other community events (including) sponsoring local culinary schools to participate in competitions.”
   
   
10. Expand healthy options in other areas of your resort.  What better way to impress guests than by magnifying these efforts across the property?  Give your fitness center a facelift; offer vegan and gluten-free dishes on the room service menu and in your spa. 

Offering vegan and gluten-free dishes demonstrates your commitment to sustainability, wellness and environmentally-friendly tactics and welcomes an audience that thrives on healthy eating options.  Take care of your guests who have dietary restrictions and accommodate to the best of your ability.  The better prepared your team is to serve these needs, the more content your guests will be when they leave your destination.