Until a few years ago, the norm was to design a menu around the \u2018general\u2019 customer, with no dietary restrictions and tastes that, until now, were the most common. However, there are now a wide range of different dietary regimes, but, instead of trying to get customers to adapt to us, the most efficient way to run a business effectively is to do the opposite: design inclusive menus that appeal to all kinds of diners.<\/p>\n
Allergies, intolerances, dietary preferences<\/strong>, etc. have \u2018forced\u2019 restaurants to adapt to every customer\u2019s unique situation, producing inclusive menus to suit every possible dietary restriction that the kitchen may encounter.<\/p>\n The justification for this is obvious: if you want to continue attracting customers to your restaurant, you need to accept the fact that every person is different. You are therefore faced with various factors that you will need to adapt to:<\/p>\n