Catering the Baby Boomers

The senior judges for this electronic restaurant belong to the baby boomers' genre and include a professional dietician. The baby boomers, that is, the population born in the boom years period 1946 to 1964 after World War II, are according to statistics coming to retiring years, with an increased demand on goods and services suiting their needs. The youngest baby boomer turned 40 years old in 2004.

Catering their meal requirements in a restaurant become increasingly challenging for a few reasons:

- expectation of a high of level service to match the financial status
- surfacing health challenges like diabetes, heart and kidney diseases, and possibly decreased mobility to name a few
- likely to be overseas-born

The approach taken by My Little Restaurant is to keep meals simple with side dishes and sauces adjusted to suit. For example, this baked salmon dinner, equivalent of "fish and chips", is cooked with next to no oil or salt. Although all photographs in this website are real and taken in natural lighting with minimal staging, the pictures below are digitally compiled from several dishes.



There is a choice of potatoes or rice, togther with the classic touch of 2 or 3 vegetables.



The flavouring comes from coriander, ginger and garlic acting as a garnishes. The cabbage salad is presented with a side dressing of ginger, coriander and soy sauce. The meal can easily be changed to Mediterranean, Mexican, Indian or whatever by changing the sauces/dressing and the garnishes.

Changing the eating habits acquired over a lifetime is never going to be easy, especially that palate for the flavours derived from oil and cooking in it. Where possible, oil is reduced and/or substituted with a non-saturated fat, and cooking methods altered to suit the reduced oil. Of course nothing is ever the same, so sometimes eating a little of the real thing is OK.