Why Children’s Menus in Restaurants Suck: A Call for Better Options

The experience of eating out with children can often be marred by the perceived impossibility of finding an appropriate meal on the menu. Restaurants, particularly those targeting families, often fall short by offering only unhealthy, portion-controlled alternatives. This article examines why children’s menus are so often problematic and advocates for a change in restaurant culture to provide healthier, more varied options for kids.

The Problem with Current Children's Menus

According to many experts, 95% of children will opt for junk food when dining out, leading many establishments to limit their choices to familiar, unhealthy items. Fast-food restaurants like McDonald's, Chipotle, and Applebee's offer limited meal options, usually consisting of burgers, hot dogs, and frozen nuggets. These convenience-focused chains often provide no alternatives that challenge the palate, contributing to a decline in overall dining quality.

Even in higher-end restaurants and those that pride themselves on their culinary expertise, the children’s menu can be a letdown. These places, often featuring chefs of significant standing, may offer smaller versions of their main menu items, but these are often just scaled-down versions of healthier foods. Despite the effort to maintain a high standard of food offerings, many restaurants fall short when catering to young diners. The assumption is that children can only enjoy familiar and bland meals, which is far from the truth.

The Contrast: Quality Children’s Dining

There are, however, outliers in the restaurant industry that set a different standard. Diners at places as diverse as Lebanese cafes and Michelin-starred Korean restaurants often find that the children’s menu exceeds expectations. These venues treat children just as seriously as adult patrons, offering homemade food made from scratch. They recognize that children can and should have the same quality dining experience as their parents, complete with customized allergen-free and nutritionally balanced options.

Examples include items like freshly breaded and cooked chicken thigh, homemade pizza from the same dough used for larger portions, and hand-prepared side dishes. These places believe in their food and want every diner to share in the joy of a well-made meal, not just keep children quiet.

The Lack of Pride and Joy in Children’s Menus

The absence of a genuine culinary experience in children’s menus is rooted in a lack of pride and joy. Many restaurants see the children’s menu as a necessary evil, a means to keep children occupied rather than a genuine opportunity to share quality food. There is often no effort to innovate or offer unique, exciting dishes that appeal to kids while also maintaining nutritional value.

Furthermore, it is more cost-effective to use frozen or pre-prepared items from a freezer. This approach prioritizes convenience and profit over the quality of the dining experience. The mantra for such establishments is that customers are seen primarily as wallets, not as individuals seeking a memorable and enjoyable dining experience for their children.

A Call for Change in Restaurant Culture

Instead of settling for subpar children’s menus, we need a shift in restaurant culture that prioritizes innovation, quality, and joy in food preparation for all diners. Chefs and restaurateurs must acknowledge that children deserve the same high-quality, well-crafted meals as adults. This means investing in staff training, developing better recipes, and ensuring that children’s menus are as thoughtfully crafted as adult menus.

The primary goal should not be to save money on convenience but to provide a dining experience that both parents and children can enjoy. By doing so, restaurants can help foster a generation of diners who appreciate and seek out quality food, rather than relying solely on familiar, unhealthy options.

In conclusion, the current state of children’s menus in restaurants is regrettable but not inevitable. We must demand better and push for a restaurant culture that sees every diner as a potential customer, regardless of age. It’s time for a change.