 Do you serve many vegan or vegetarian guests? Even if your answer is no, your clientele may still crave dairy-free foods. A recent survey of consumers in the U.S. and U.K. found that of those who purchase dairy-free foods, nearly 60 percent did not consider themselves vegan. They may simply want to incorporate more plant-based foods into their flexitarian diets. Offering dairy-free alternatives – and thinking beyond the beverage menu to include your appetizers, entrées and desserts – can help.
 At a time when ingredients’ availability can be unpredictable, changing up the experience of your menu can be as simple as adjusting the grain at the foundation of a dish. For maximum impact of your pasta dishes, pair the sauce or dressing of each item with a pasta shape that will best amplify its flavors. Consider orzo to add subtle bulk to soups or salads, or use it as a risotto stand-in. Pair fettucine or other ribbon-shaped pastas with richer, meaty sauces, and thinner strands like vermicelli with oil- or cream-based sauces. Have a special sauce you’d like to show off? A pasta like lumache will hold the sauce in its ridges and capture even more of it in its curved, hollow center, ensuring you’re serving up a plate of perfect bites.
 Last year, 62 percent of U.S. households (or 79 million) bought plant-based products, up from 61 percent (or 77 million) in 2020, according to the Plant-Based Food Institute. Further, the percentage of consumers purchasing multiple times within the plant-based category grew from 78 percent to 79 percent in the same time frame. The increasing cost of meat, as well as growing consumer awareness of its environmental impacts, were driving the charge toward plant-based alternatives both at home and in restaurants. Now, some nuances are emerging about consumer demand for plant-based meat that may alter the landscape for the restaurant operators serving it. In short, it may not be the draw for flexitarians that it once was. New research from Deloitte found that the appeal of plant-based meat may have reached a saturation point. The research found a decline in the percentage of consumers willing to pay a premium for plant-based meat as opposed to conventional varieties, as well a decline in the attitudes of consumers toward plant-based meat’s sustainability and assumed health benefits. As you consider what to put on the menu, foods that are plant-based (both naturally so and not) are still likely to continue to be a draw. Just anticipate that your guests may scrutinize the plant-based meat on your menu – and may draw a line on costs that’s well below what it would be for the alternative.
 In recent months, you’ve likely had to adapt to an ever-shifting array of ingredients. Your favorite brands or even broad categories of items may be inaccessible due to escalating prices and supply chain problems. So what can you do to maximize what you do have? Channel the creativity you would lend to the finishing touches of a dish and consider the potential of your pantry. What simple, readily available ingredients can you transform with different preparation methods into something exciting, unexpected and different from what your guests are apt to prepare for themselves at home?
 While the number of people who must avoid gluten remains small, about 20 percent of consumers try to reduce or eliminate gluten in their diets simply because they believe it is a healthy choice. As this has happened, the flavor and nutritional profiles of gluten-free products have exploded, making gluten-free items more interesting menu choices. Seeds, nuts, beans, fruits and vegetables now serve as the foundation for gluten-free flours. On your menu, how can the tastes, textures and nutrients across the full range of gluten-free flours complement ingredients throughout your menu?
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