Designing a children's menu in the hotel industry: everything you need to know

The development of a children's menu is an essential component of many hotel establishments. Setting up a menu of this kind requires special attention in order to meet the requirements of specific needs of young customers. In this article, we'll explore the different aspects that make a children's menu attractive and well adapted.

Discover the Bistrot de Berne children's menu

Discover the children's menu at our Michelin-starred restaurant Le Jardin de Berne

Understanding children's nutritional needs

Children have different nutritional needs to adults. Before designing a menu, it's crucial to understand these needs. needs to ensure that the dishes on offer are both healthy and balanced.

Recommended daily calorie intake

Nutritional intake varies according to the age of the child. For example :

Children aged 1-3: Around 1000 to 1400 calories a day.
Children aged 4-8: Approximately 1200 to 1800 calories a day.
Children aged 9-13: Approximately 1600 to 2200 calories a day (varies according to sex and physical activity).

Essential nutrients

A children's menu must include :

From complex carbohydrates to provide extended energy.
From protein requirements growth and development.
From healthy lipids for brain function and cell growth.
From vitamins and minerals such as calcium, vitamin D and iron.

Food presentation: making meals fun

Children are naturally attracted by the colour and shape of food. The presentation plays a key role in making meals more enjoyable for young diners.

Varied colours and textures

Use a variety of colours and textures can turn an ordinary meal into a culinary adventure. Colourful vegetables, fruit cut into fun shapes and texture combinations (crunchy, soft) can stimulate children's interest in their meal.

Familiar themes and characters

Integrate themes or cartoon characters can be an effective way of capturing children's attention. For example:

Pancakes in the shape of animals.
Plates inspired by superheroes or princesses.

Adapt portions: neither too little nor too much

Portion sizes should be adapted to children's appetites and dietary needs. A excessive portion could discourage the child, while an insufficient portion could leave the child hungry.

Diversifying options

Offering several choices of dish helps to accommodate different appetites and food preferences. A good menu generally includes :

A light breakfast and heartier chops for lunch and dinner.
From vegetarian options and gluten-free to adapt to specific diets.

Standardised portion sizes

Each dish should follow a standard in terms of quantity. A good rule of thumb is to divide the adult proportions by two or three, also adjusting the garnishes and accompaniments.

Fun and educational aspects of the meal

Eating is also an opportunity to learn. A good children's menu includes educational which enable children to discover different culinary cultures, as well as good eating habits.

Discover the cuisines of the world

Introducing dishes from different cultures not only helps to diversify tastes, but also educates people about global diversity. Here are a few examples:

Small Italian-style pizzas.
Mild Asian broths.
Sweet or savoury French crepes.

Promoting healthy eating habits

Encouraging healthy eating habits from an early age is essential. Here are a few simple practices:

Suggest raw vegetables with tasty dips.
Presenting fresh fruit as a dessert rather than ultra-processed sweets.
Avoid sweet beverages Choose water and natural juices.

Adapting to food allergies and intolerances

The food allergies and intolerances are common among children. Ensuring a safe environment and offering alternatives are essential.

Clearly identify and inform

All the potential allergens must be clearly indicated on the menu. This includes in particular:

Gluten.
Dairy products.
Nuts.
Eggs and soya.

Staff training

Le service staff must be trained to answer questions about ingredients and food preparation. This includes knowing how to avoid cross-contamination in the kitchen.

Concrete examples of child-friendly menus

To better illustrate the concepts mentioned above, here are a few examples of typical menus adapted to children.

Children's breakfast

Multi-grain pancakes, served with chunks of fruit and natural syrup.
Cheese omelette with selected vegetables (peppers, tomatoes, spinach).
Plain yoghurt with homemade granola and fruit purée.

Balanced breakfast

Mini veggie burgers with sweet potato fries.
Wraps with grilled chicken, cheese and fresh vegetables.
Fried rice with vegetables and small pieces of lean meat.

Delicious dinner

Wholemeal pasta with tomato sauce enriched with hidden vegetables (carrots, courgettes).
Homemade fish fingers with basmati rice and steamed broccoli.
Marinated turkey kebabs served with couscous and a fresh salad.

Promoting sustainability on children's menus

More than just a trend, the food sustainability is becoming increasingly important. Incorporating ecological considerations into your children's menu can raise awareness of this issue from an early age.

Local and seasonal supplies

Encouraging local and seasonal products reduces your establishment's carbon footprint. It also guarantees fresher and often tastier products for your young customers.

Reducing food waste

Appropriate portion sizes and optimised management of surplus food help to minimise the risk of food poisoning. wastewhile instilling responsible practices.