Restaurant Dietary Quick-Reference Staff Training Guide
Overview Comparison Table
Diet | Core Principle | Avoids | Allows |
Ketogenic (Keto) | Very low carbohydrate, high fat — induces ketosis | Grains, sugar, starchy vegetables, most fruits, legumes | Meat, fish, eggs, dairy, non-starchy vegetables, nuts, healthy fats |
Paleo | Eat as pre-agricultural humans did | Grains, legumes, dairy, processed foods, refined sugar | Meat, fish, eggs, vegetables, fruits, nuts, seeds, natural oils |
Low-FODMAP | Reduce fermentable carbohydrates that trigger IBS | Onions, garlic, wheat, most dairy, certain fruits, and legumes | Most proteins, rice, quinoa, certain vegetables,s and fruits |
Whole30 | 30-day elimination of potentially inflammatory foods | Grains, legumes, dairy, all added sugar, alcohol, processed foods | Meat, seafood, eggs, vegetables, fruits, healthy fats, herbs, spices |
Diabetic-Friendly | Manage blood sugar levels | High-sugar foods, refined carbohydrates, high-GI foods | Lean proteins, non-starchy vegetables, and whole grains in moderation |
Low-Sodium | Reduce cardiovascular and kidney strain | Processed foods, cured meats, high-salt sauces, canned goods | Fresh ingredients, herbs, spices as flavour alternatives |
Ketogenic Diet: Practical Service Guide
KPIs | Target Values |
Net carbohydrates per meal | Under 20–50g depending on the individual |
Fat content | High — approximately 70–75% of calories |
Protein | Moderate — approximately 20–25% of calories |
Foods to avoid for keto guests: Bread, pasta, rice, potatoes, most fruits, sugar, honey, most condiments (contain sugar), beer, most cocktails, juice, legumes, starchy vegetables (corn, peas, sweet potato).
Course | Keto-Friendly Options |
Starter | Charcuterie board, cheese board, prawn cocktail (no sugar sauce), smoked salmon, beef carpaccio |
Main | Ribeye with garlic butter and sautéed spinach; salmon with herb butter and asparagus; chicken thighs with cauliflower mash; bunless burgers with avocado |
Sides | Cauliflower rice, roasted Brussels sprouts with bacon, creamed spinach, avocado salad, steamed greens |
Dessert | Chocolate avocado mousse (sugar-free), cheesecake with almond crust (no sugar), berries with whipped cream (small portion) |
Paleo Diet: Practical Service Guide
Allowed | Not Allowed |
Grass-fed and free-range meats | All grains (wheat, rice, oats, corn) |
Wild-caught fish and seafood | All legumes (beans, lentils, chickpeas, peanuts) |
Eggs (preferably pasture-raised) | Dairy products |
All non-starchy vegetables | Refined sugar and artificial sweeteners |
All fruits | Processed foods of any kind |
Nuts and seeds (except peanuts — a legume) | Vegetable and seed oils (canola, sunflower, soybean) |
Natural fats: coconut oil, olive oil, avocado oil, animal fats | Alcohol |
Sweet potatoes and squash (starchy but paleo-approved) |
Course | Paleo-Friendly Options |
Breakfast | Sweet potato hash with eggs and bacon; berry smoothie bowl with coconut milk and nuts |
Lunch | Grilled chicken salad with olive oil dressing; lettuce wrap tacos with seasoned beef |
Main | Herb-crusted lamb with root vegetables; grilled fish with sautéed greens; pork tenderloin with apple and fennel |
Low-FODMAP Diet: Practical Service Guide
FODMAP stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols — fermentable carbohydrates that trigger IBS symptoms. This diet is typically medically supervised.
High-FODMAP (Avoid) | Low-FODMAP (Safe) |
Onion and garlic (in any form) | Spring onion (green tops only), chives |
Wheat, rye, barley | Rice, quinoa, oats (in moderation), GF pasta |
Apples, pears, mangoes, watermelon | Bananas, oranges, grapes, strawberries, blueberries |
Milk, yogurt, soft cheeses | Hard cheeses (lactose very low), lactose-free milk |
Beans, lentils, chickpeas | Canned lentils (small amounts, drained and rinsed) |
Mushrooms, cauliflower, sugar-snap peas | Carrots, bell peppers, tomatoes, zucchini, potatoes |
Honey, high-fructose corn syrup | Maple syrup, table sugar (in small amounts) |
Chef's note: Many classical dishes use onion and garlic as a base — for low-FODMAP guests, use garlic-infused oil (the FODMAPs do not transfer into oil) and replace onion with the green tops of spring onions only.
Whole30 Diet: Quick Reference
Eliminated for 30 Days | Still Allowed |
All grains | All meat, poultry, and seafood |
All legumes (including peanuts and soy) | All eggs |
All dairy | All vegetables (including white potatoes) |
All added sugar (including honey and maple syrup) | All fruits |
All alcohol | Coconut aminos (soy sauce alternative) |
All processed foods and additives | Ghee (the only dairy exception) |
Baked goods and desserts — even if made with compliant ingredients | Nuts and seeds |
Most common kitchen errors: Vegetable oil in cooking, soy sauce in marinades, sugar in sauces, cream in soups, and cheese on salads.