Remember the 1980s original gangsters, Boca Burgers and Gardenburger? Thanks to 21st century food science, plant-based foods have come a long way, and they are here to stay.<\/p>\n
Restaurant operators today are thinking far beyond the bun. With plant-based foods that look and taste like beef, poultry, seafood, eggs, milk, etc., the challenge is figuring out how to add them to the menu and build loyalty.<\/p>\n
Gordon Food Service experts explained why it makes sense to offer plant-based options and ways you can market them.<\/p>\n
Veg-centric dining, meatless Mondays and mindful eating have changed the menu landscape. Even so, \u201cvegan\u201d or \u201cvegetarian\u201d callouts spook many mainstream diners. As with all parts of the menu, authenticity works, according to Vancouver-based Product Specialist Maria Dalziel. <\/p>\n
\u201cVegetarians and vegans lead the charge with the plant-based segment, but plant-based foods also are a gateway into a healthier lifestyle for other diners,\u201d she said. \u201cThey are looking for variety and ways to add more interesting meals to their diet.\u201d<\/p>\n
She suggests operators substitute a plant-based protein for tofu. Dishes using alt-proteins will catch on if they are appetizing and approachable.<\/p>\n
\u201cThe same menu can have Impossible Burgers, plant milks and plant cheeses as well as standard meat options, and they can play off each other,\u201d Dalziel said..<\/p>\n
Success of plant-based menu items will depend on how they are described and how the waitstaff is trained to talk about them, explains Quebec City Culinary Specialist Paul-Andr\u00e9 Miron Pich\u00e9.<\/p>\n
\u201cOperators can take risks and place one or two plant-based items on the menu \u2026 give people a taste and see their reactions,\u201d he said. \u201cMake it Instagrammable and cute so it looks appealing to the younger generation.\u201d<\/p>\n
Giving diners a choice is key, Dalziel points out. \u201cWe encourage operators to list their main dish and have all of the proteins and alternatives listed as add-ons. It\u2019s not a matter of choosing a vegan dish or a meat-centric dish, it gives customers the option of choosing plant-based, and \u00e0 la carte menus encourage higher total spending.\u201d<\/p>\n
When consumers feel good about choosing plant-based foods, restaurants can double down on their messaging about using environmentally friendly disposables or takeout packaging. The combination of plant-based food and thoughtful packaging enhances the whole operation.<\/p>\n
Many of the restaurant industry\u2019s top trends are directly or indirectly related to sustainability and plant-based products. Dalziel and Miron Pich\u00e9 agree that pairing the messaging is an opportunity.<\/p>\n
\u201cPlant-based foods and packaging sustainability go well together, and it shows character when a business offers both,\u201d Miron Pich\u00e9 said.<\/p>\n
Between veg-centric dining and plant-based possibilities, the audience is vast, but not unlimited. Despite all the trend predictions, Dalziel warns that some people could be turned away because plant-based foods are processed and often not low-calorie options.<\/p>\n
\u201cPeople can be pretty divisive even when you\u2019re talking about beef \u2013 some people want only grass-fed, others want grain-fed,\u201d she explained. \u201cThere are people who won\u2019t mind lab-created or processed plant-based foods, but others will prefer natural plant-based vegetables or salads.\u201d<\/p>\n
There\u2019s no need to get stuck on plant-based burgers, chicken or seafood. Think beyond the centre of the plate. Illinois-based Culinary Specialist Bill Barker points to a croissant made with Zero Egg that\u2019s the best he\u2019s ever tasted. There also are plant-based milks that can be used in sauces or dressings.<\/p>\n
Other suggestions: avoid price callouts or brand names. <\/p>\n
\u201cPeople don\u2019t like the idea of paying restaurant prices for vegetables,\u201d Texas Culinary Specialist Matt Dummar said. \u201cSo make it special \u2013 thoughtfully prepared and presented, with flavours people can\u2019t prepare at home\u201d. <\/p>\n
And, unless your customers expect a brand name, just refer to plant-based instead of \u201cBeyond\u201d or \u201cImpossible,\u201d Dummar notes. \u201cAs new products come on line, you might find one you like better and you won\u2019t have an easy way to change.\u201d <\/p>\n","protected":false},"excerpt":{"rendered":"
Make it more than a trend with appetizing and approachable options. Remember the 1980s original gangsters, Boca Burgers and Gardenburger? Thanks to 21st century food science, plant-based foods have come a long way, and they are here to stay. Restaurant operators today are thinking far beyond the bun. With plant-based foods that look and taste […]<\/p>\n","protected":false},"author":19,"featured_media":26676,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,69,111,113],"tags":[],"class_list":["post-25390","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-running-your-business","category-healthcare","category-university"],"acf":[],"yoast_head":"\n