You’re likely serving more flexitarians these days – or people who simply want to increase their intake of vegetables in interesting, satisfying ways. Plant-forward pasta dishes are a great alternative for these guests because they can pack a dish full of nutrients without feeling restrictive. They’re also easy to adapt and customize with whatever vegetables happen to be available and in season (or with chicken, seafood or sausage for those who want a little meat).
U.S. consumers are embracing plant-based foods – both in restaurants and at home. According to a Gallup study, 41 percent of people in the U.S. have tried plant-based meats — and of those people, 60 percent said they were likely to continue eating them. Further, Technomic found that 59 percent of consumers say they eat meatless meals at least once a week, and 33 percent are actively trying to reduce their meat consumption. New releases of a plant-based meal kit for home preparation by Nestle’s Freshly brand, as well as a chicken substitute for restaurants by Impossible Foods, have underlined how plant-based foods are embedding themselves in the mainstream food industry. Incorporating more plant-based meals on your menu isn’t about denying your loyal carnivores their burger or being a slave to trends. Rather, it’s a means for you to stretch your inventory and budget at a time when supplies are short and operators must do much more with less. You can approach this in different ways depending on your clientele. If you serve devoted carnivores, consider offering slightly smaller cuts of meat and filling a larger portion of the plate with vegetables, legumes and grains. This Restaurant Hospitality report also suggests playing up vegetables’ interesting colors and shapes with creative presentations, enticing customers with lesser-known plant-based ingredients and creating interest around them, and to share the benefits of these foods by telling stories about how versatile they are and how they can support good nutrition.
It’s salad season – and chances are the weather is making salads all the more appealing to your guests as not just simple side dishes but also as entrées. Make them a more interesting and satisfying menu option by playing with textures and unexpected ingredients. Beyond greens and vegetables, think whole grains, nuts, berries and seeds – especially options like rice, pistachios, blackberries, pomegranate seeds and other items you wouldn’t immediately think of adding to a salad.
Is there a rush on plant-based protein at your restaurant? If so, you’re not alone: According to new research from NPD Group, shipments of plant-based protein from foodservice distributors to restaurants were up 60 percent in April compared to the same month last year (and up by double-digit margins over 2019 as well). That growth persisted across alt-protein categories including plant-based beef, chicken, fish and conventional plant-based options like grains, nuts, vegetables, tofu and tempeh. And the rise of plant-based protein may be just getting started. Plant-based restaurants are popping up, even on the high end – like Eleven Madison Park in New York. Meanwhile, universities are developing programs based on the study of cellular agriculture and companies are investing in fermentation technology that could rapidly expand plant-based and even animal-plant hybrid proteins in the years ahead, the Spoon reports. As more players enter the market, expect increasing differentiation in plant-based proteins, such as options with global seasonings, premium options, and even plant-based proteins made in-house at restaurants, Technomic predicts. In your restaurant, it’s a good time to test your guests’ openness to alt-protein options and to assess how incorporating more of these items could support your operation through extending the shelf life of your ingredients, minimizing waste and shrinking your carbon footprint.
Summer is a great time to pack your menu with the vegetable-dense dishes people crave in the heat. As you build everything ranging from salads to stir-fries to bowls, incorporate a mix of textures to ramp up the satisfaction of a dish and make it more memorable than something a guest might prepare at home. Think crisp noodles and cabbage, crunchy nuts and seeds, delicate scallions and tomatoes, and soft bites of chicken or tofu.
When brands as ubiquitous as McDonald’s and Taco Bell have plant-based menu offerings, you know alternative proteins have come a long way. Research from The Good Food Institute and the Plant-Based Foods Association found that U.S. retail sales of plant-based foods increased by double digits in 2019, growing 11 percent. More recently, a study from Michigan State University found that 35 percent of Americans had tried plant-based meat in the past year and 90 percent said they would do so again. In restaurants, there is still a lot of room for growth among alternative proteins – and far beyond the burger menu. How open are your guests to plant-based seafood, cultivated meat or even 3D printed meat? More options in these categories are entering the market internationally, and in the coming months and years, industry analysts expect pricing parity for these proteins when compared with the conventional versions. The Good Food Institute predicts that this year could usher in a diversity of new alternative protein offerings, including plant-based seafood, meat snacks, bacon and pork products, turkey and dairy, as well as the further development of protein sources including fungi, pulses, oats and rice. There will also be more alt-protein offerings with global flavors and comfort-food applications. If you’re looking for insights into how consumers may view such alternatives, look to businesses that are already collecting feedback. Case in point: Late last year, the alt-meat company SuperMeat opened an entire restaurant in Israel called The Chicken for the purpose of testing cell-based chicken products with consumers. (For now, anyway, customers provide their feedback about the food in lieu of payment.)
Plant-based foods continue to make their mark on both the restaurant menu and the corporate boardroom. This has been especially evident at the quick-service and fast-casual restaurant brands that have best weathered the challenges of the pandemic – and will likely have an amplified presence in the industry as we emerge from it. Burger King recently pledged that half of its menu would be plant-based within nine years, a number of national brands have begun offering new plant-based breakfast sandwiches, and at brands including Chipotle, executive compensation is now tied to success in achieving companywide environmental sustainability goals, among other social responsibility measures. In the months and years ahead, customers will come to expect more plant-forward menu options and environment-forward company policies. Is your operation on course to provide those things? If there is room for improvement, start by fine-tuning your environmental policy so it includes specific, measurable and achievable environmental goals related to your team, customers, suppliers and the public overall. It should include details about how you monitor and reduce waste and emissions related to your food supply, how you plan to comply with environmental legislation and train staff to support it, and how you will manage, improve and hold people accountable for your ongoing environmental performance. Bringing more plant-forward options onto the menu naturally feeds into these goals. Look beyond salads and identify creative ways to enhance your entrée menu with filling plant-based or plant-forward burgers, pasta dishes and sandwiches you can offer right alongside your meatier options.
Go with the grain
As consumers take more steps to protect their health, they’re likely incorporating more whole grains into their diets. The protein, fiber, B vitamins and other nutrients in whole grains can promote weight loss and reduce the risk of diseases. Whole grains also make for a more satisfying dish. In your menu options, skew towards including whole grain ingredients such as brown rice, bulgur and whole grain pasta in your salads, soups and entrées – or at least offering them as a substitute for refined starches.
For food lovers, warming weather means outdoor food festivals, street fairs and more opportunities to consume a wide variety of street food from around the world. Even if these occasions are put on hold yet again this year, you can still offer comforting, craveable, street food-inspired options to go. From enchiladas to samosas, and pierogis to paella, there are hundreds of possibilities that can showcase your creativity – and can be made vegetarian and vegan too.
You know plant-based foods are here to stay when a French, vegan restaurant earns a Michelin star. That’s just what happened in January when the restaurant ONA received the accolade, along with a green star recognizing its ethical practices. The restaurant joins increasing numbers of vegetarian and vegan restaurants around the world that have earned Michelin stars, but having such a restaurant rise to the top in meat-loving France demonstrates that even committed carnivores may find something to love in plant-based food. For restaurant guests and owners alike, there are benefits to offering these choices: Consumers are happily incorporating more plant-based foods into their diets as their available options become tastier, more plentiful and make them feel more ethical. On the flip side, restaurants can tap into new sources of positive publicity by offering inventive vegetarian and vegan options. They may find new potential funding sources too. (Chef Claire Vallée, who opened ONA in 2016, relied on crowdfunding and loans from a bank specializing in ethical funding to get her restaurant off the ground.) If you’re looking to test your customers’ tastes for plant-based foods, promote a meat-free Monday as a low-commitment way to encourage flexitarians to try cutting back on meat. While you’re at it, highlight higher-protein options that are more likely to satisfy a skeptic, as well as other consumer-friendly benefits to plant-based diets, like a lower BMI and improved cardiovascular health.