How tech is accelerating the rise of plant‑based menu

Plant‑based foods are supercharging innovation in foodservice. Increasingly, technology is being used to make meat alternatives more appealing to the guest and practical at scale for the operator. For example, advanced kitchen equipment is making it easier for operators to perfect the preparation and presentation of plant-based proteins. As a recent report from Restaurant Technology News explains, high‑temperature grills and combi‑ovens now deliver perfect searing on plant‑based burgers or an appealing melt on vegan cheese pizzas, matching the level of quality consumers expect from traditional dishes.
There are likely financial benefits in store for operators as a result. Research from the University of Oxford found that adopting plant-based meals can reduce food costs by up to one-third, with flexitarian diets delivering around 14 percent savings compared to omnivorous menus.
Outside of the kitchen, technology is also working behind the scenes to support the growth of plant-based meals. Data‑driven menu management and supply chain systems are helping operators forecast demand for plant-based items more accurately, which helps reduce waste and contain ingredient costs. These tools also enable dynamic adjustments based on real‑time sales and trend insights so restaurants can respond quickly to shifting preferences. For example, at the recent National Restaurant Association Show 2025, vendors showcased integrated platforms that combine POS, inventory management and menu analytics — all tailored to help chefs expand plant-based offerings without operational disruption.
Meanwhile, chains like Sweetgreen are scaling plant-forward models using innovations such as Infinite Kitchen technology, which automates salad bowl assembly to ensure quality and speed as demand grows. In your operation, what challenges are standing in the way of adopting more plant-based options? Could technology help address them?