Veg/Non-Veg Segregation

In a country where food is deeply tied to culture and belief, veg/non-veg segregation isn’t just a courtesy — it’s essential. It goes beyond menu labelling. It’s about building trust, following regulations, and showing respect to every diner’s dietary values.

What Is Veg/Non-Veg Segregation?

Veg/non-veg segregation means keeping vegetarian and non-vegetarian food completely separate — not just on the plate, but also during prep, cooking, storage, and service. For many vegetarians, especially those following religious or ethical diets, even a tiny trace of non-veg contact makes food unacceptable.

That’s why using the same knife or oil for both just won’t cut it.

How to Maintain Proper Segregation

Here’s what a good system typically includes:

• Separate utensils and cookware: Use colour-coded tools like green for veg and red for non-veg.

• Designated prep areas: Different chopping boards, burners, or even separate kitchens in some cases.

• Separate oil and fryers: Never reuse oil from non-veg cooking for vegetarian dishes.

• Clear storage segregation: Keep veg and non-veg items in different containers and refrigeration zones to avoid any drips or leaks.

Menu Marking & Customer Clarity

Mark your menu clearly using:

• Green/Red dots (as per FSSAI guidelines in India)

• Icons or text labels

• Consistent placement to avoid confusion

This builds trust with customers — they should never have to guess.

You must read about: How to Launch a New Restaurant Menu

Why It Matters for Staff Too

Your team needs to be trained on:

• Handling tools correctly

• Washing utensils separately

• Communicating dish classifications accurately

From chefs to servers to dishwashers — everyone plays a role in making segregation work.

It’s Good Business, Too

Proper segregation doesn’t just meet legal standards — it earns customer loyalty. It makes your restaurant accessible to a wider audience and shows you genuinely care about their food values.