Start by educating your staff about the importance of reducing sodium in the dishes served. Train them on the sources of sodium, such as processed foods, condiments, and seasonings. Teach them alternative ways to enhance flavors without relying heavily on salt.

Review your existing recipes and identify ingredients that are high in sodium. Look for healthier alternatives or ways to reduce sodium content without compromising taste. Experiment with different herbs, spices, and other flavor enhancers to maintain the flavor profile of your dishes.

Work with your suppliers to source low sodium ingredients whenever possible. Look for options such as low sodium broths, sauces, and condiments. Opt for fresh ingredients and reduce reliance on processed or pre-packaged items, as they often contain higher levels of sodium.

Incorporate natural flavors into your dishes to enhance taste without adding extra sodium. Fresh herbs, citrus juices, vinegars, and spices can add depth and complexity to your dishes without relying on salt.

Create a separate section on your menu dedicated to low sodium options. Clearly label dishes that are low in sodium or offer customizable options where customers can request less sodium in their meals. Highlight these options to promote healthier choices to your customers.

Train your kitchen staff on low sodium cooking techniques. Emphasize the importance of measuring sodium content and following the adjusted recipes consistently. Ensure that they understand the impact of sodium reduction on the overall flavor profile of the dishes.

Educate your customers about your commitment to a low sodium concept. Provide information about the benefits of reducing sodium intake and how your restaurant supports their health goals. Highlight your low sodium options in your marketing materials, website, and menu to attract health-conscious customers.