There has been a steady rise of kosher restaurants in New York City throughout the years. You can even find as many kosher diners as other types of restaurants such as Indian, Italian and other international cuisines. It is primarily because Jewish communities in New York City continue to practice and spread their Jewish tradition of kosher food, which is a specific way of preparing and eating food.
Business people are up against stiff competition. So, when they see an opportunity to open a business that attracts a lot of customers, they will join in the competition. Kosher diners are on the rise because the quality of kosher food is impeccable. It is evident in the number of customers these restaurants receive each day, despite limited operating hours, again imposed by Jewish traditions. The more demand for kosher food, the more restaurants open to accommodate the growing number of customers in the area. And New York is a big city, and millions of tourists flock each year to immerse themselves in rich New York culture, kosher food included. With hundreds of kosher eateries scattered all around the city and the state, it is not hard to find one where you can have your fill of kosher food, regardless if you are Jewish or not.
More conscious eaters
The kosher diet consists of a specific list of foods that you can and cannot eat. The Jewish are very strict when it comes to what they eat, and it is evident in the criteria that they follow. For example, all vegetables and fruits are kosher, except that you should remove any types of insects in them because insects are not kosher. When it comes to meat, you can only eat those animals that both have cloven hooves and chew the cud. If an animal only fits one of the two factors, you cannot eat it, such as the pig that has cloven hooves but does not chew the cud. You should also remove all blood from kosher meat too, as blood is not kosher.
Social media influence
More foodies – or food enthusiasts – are more willing to try new types of food that they do not typically consume for the purpose of putting it out onto the Internet. Food bloggers, who have thousands to millions of followers on their sites – promote the food that they try, and in turn, their followers and readers try it out too. It translates to a rise in kosher eaters through social media influence.
Challenges in running a kosher restaurant
Running a kosher restaurant is different from running a different type of restaurant. A mashgiach or a religious supervisor must always be on site to thoroughly check food ingredients are all kosher. This task alone can take hours, and chefs cannot start cooking until after the mashgiach finishes checking every single ingredient. Kosher diners also operate shorter opening hours because of the observance of Jewish holidays, and they close on Fridays.
It is an exciting challenge to try kosher food if you still haven’t. Research the best restaurant in your area and have a fill of delicious kosher fare.