Plant-based menu items have skyrocketed 800 percent in four years, according to research from the taste and nutrition company Kerry. If you’re not making your menu more plant-based to suit your guests’ tastes, do it to help your bottom line. Severin Nunn, the director of food and beverage at The Omni Homestead Resort in Hot Springs, Va., told FSR Magazine that a restaurant’s food cost for plant-based entrées is about 15 percent compared to 30 percent for meat-based dishes. That differential gives operators more room to shift menu prices while retaining an item’s profitability. To beef up your plant-based offering, so to speak, the FSR report advises you approach these dishes with the same care and creativity you’d apply to meat-based entrées, and weave in nutrient-dense, on-trend protein sources such as quinoa, lentils and spirulina.