You are here:

Running a Restaurant/Restaurants rooms sections.


Dear David

Do you recommend separate rooms designed for vegetarian and non vegetarian serving food for customers seating in a Restaurant which serves both ?.


Hi Prashant,

I would absolutely NOT recommend separate rooms. The primary reason I would not recommend this is that quite often, families and couples are made up of some meat eaters and some vegetarians.  Obviously, these groups want to eat together.  

Instead of separate rooms, I would recommend either one of two options: if your market will support a vegetarian/vegan restaurant and this is something you are passionate about, then take this route.  But again, only do this if your market will truly support a vegetarian restaurant.  The second option is to simply include vegetarian and/or vegan options on your menu and clearly indicate them.  

Prashant, I hope this is helpful to you.  If we can do anything for you, please contact me via email.  I would be happy to visit with you about your concept - no fee and no pressure.


David Foster
Foster and Associates
(417) 877-0428 0ffice
(417) 849-1903 cell
(417) 883-8989 fax  

Running a Restaurant

All Answers

Answers by Expert:

Ask Experts


David Foster


We have been in the restaurant industry for over 40 years and consult with restaurants, casinos and hotels nationwide. We love helping restaurant operators succeed and can answer any questions related to restaurant start-ups, business plans, operations, labor costs, food costs, liquor costs, employee turnover, marketing etc.


I am a seasoned foodservice veteran with nearly 42 years experience in the industry. My extensive background includes overseeing multi-unit, multi-concept restaurant operations ranging from cafeterias to fine dining, and everything in between. I have a strong hands-on operations and marketing background that give me a unique insight into the “Real World” challenges of the restaurant industry. I have extensive concept development, menu and recipe development and kitchen layout and design expertise. I am effective in analyzing operational needs and identifying practical solutions in today’s very dynamic foodservice environment. In the industry, I am respected by my peers and have served on the Board of Directors of the Missouri Restaurant Association and have been a featured speaker on the subject of Home Meal Replacement at various national events. I also served on the Culinary Advisory Board of the Ozark Technical College as well as serving on the Board of Directors of Big Brothers, Big Sisters of the Ozarks.

Member of the National Restaurant Association, Past Board Member of the Missouri Restaurant Association, Past Board Member of Big Brothers, Big Sisters of the Ozarks

The Consultant, Seasoned Views (a trade magazine for the restaurant industry)

Attended Drury College, Springfield, MO, Varsity Management, SRI

Awards and Honors
I have had restaurant projects featured in The Consultant (a magazine for foodservice consultants with worldwide circulation). I was honored for achieving the highest level of management competence by the Selection Research Institute.

Past/Present Clients
Sugar Creek Casino, Classic Rock Coffee Company, Mark Twain Brewing Company, Springfield Brewing Company, Bruegger's Bagels, M&M Grill, Paco Joe's, Holiday Inn, Hilton Garden Inn, Buffalo Run Casino, Golden Corral Corporation, Crosswinds Café, Chinese Chef, Mr. Dunderbak's Old World Market & Café, Bullfeather’s Wings and Grille, Mainstreet Market, Bear Rock Café, Cartoon's Oyster Bar & Grill, T's Redneck Roadhouse, Jim's Steakhouse, Neighbor's Mill Bakery & Café, Crazy Vine, San Francisco Oven, Maria's Mexican Restaurant, Andy's Frozen Custard, The Granite Club, Umi Japanese Steak, Seafood and Sushi, Springfield Grocer Company, US Foodservice, Premium Standard Farms, Smithfield, Dakota Organic, Kraft Foods, Allens, Inc.

©2016 All rights reserved.