Gorgeous fall colours, less crowds, off-season pricing—there are many reasons why golfing in the autumn is so great. With the love of the game, they are also craving the food and beverage experience that comes with it, although with a healthier twist than in the past.
Consumers still want food that’s indulgent and delicious, but many are also looking for wholesome choices that support their personal sense of wellness. Many clubs and resorts have adopted vegetarian and vegan options to adapt to the changing tastes of their members and guests. Staying on top of this food trend will set you apart from other courses who stick only to traditional fare such as burgers and fries.
While some people think that healthy foods are limited to salads and greens, that is not the case. Wholesome dining can be a fun way to broaden your appeal, and spotlighting menu callouts such as plant-based protein, vegan, and gluten-free are important to a growing number of consumers and can help you increase menu profitability.
Foodservice distributors like Sysco offer a wide and growing variety of versatile products that make it easy for you to serve up a unique food experience. Introducing these items to your menu will help scoop up some extra sales from health-conscious golfers who may have otherwise skipped your restaurant entirely.
Sysco has responded to the market demand by offering customers a range of alternative proteins, such as plant-based burgers and sausages. These have a meat-like taste and texture and can be used in all of your favourite 9th hole burger and hot dog preparations. Another popular alternative protein is plant-based ground “meat”, which can be used for preparations such as tacos, vegan meatloaf or any recipe where you would normally use ground beef. This lets everyone enjoy those nachos on the patio after 18 holes, with their choice of toppings!
We also recommend getting creative with plant-based alternatives that can be used as a substitute for traditional meat products. Some of our chefs’ favourites are:
JACKFRUIT: Tropical jackfruit has a neutral flavour and dense texture that is perfect for replacing shredded chicken or pork and is wonderful in global dishes with bold seasoning.
TOFU: Soy-based tofu has been the traditional backbone protein of meatless dining. It is both delicious and easy to prepare.
SEITAN: Made from wheat gluten, seitan has the right texture to create a versatile range of “fake” meats.
BEANS: Whole or mashed, blended into soups or folded into tacos, beans are always satisfying and a hardworking nutritional staple.
Another way that you can introduce healthier options to your menu is through high-protein snacks that are perfect for golfers who want to power-up on the course. While traditional energy bars are an easy and convenient way to boost your energy, there are other options that are fun, delicious and travel well. Building unique snack-packs for your golfers on-the-go is a perfect light lunch option. To make your own protein-based snack packs, use your imagination plus a handy plastic four-square container. Simply fill with the proteins of your choice. Start with a wedge of cheese and sliced deli meats from Sysco’s Block & Barrel brand. Fill in the squares with items like edamame; turkey or beef jerky; roasted almonds, cashews or walnuts; vegetables with hummus; and a hard-boiled egg. You can balance out the box with fruits that travel well, such as green and red grapes and apple slices. The options are endless!
Food and beverage operators can talk to Sysco today about container options, and about how we can help you build a more inclusive menu for today’s dining lifestyles through our personal culinary business consultations.
