Even before the lockdown, plant-based foods were in increasing demand among consumers. The National Restaurant Association included plant-based among their tops trends of the year. As we emerge from lockdown, consumer preferences for healthy, plant-forward options remain – and are worth serious consideration as operators try to manage price spikes on animal proteins ranging from beef to pork to chicken. Data from the Bureau of Labor Statistics found that in April, grocery prices were the highest they had been in 50 years, with the sharpest increases recorded for meat, poultry, fish and eggs. If you are given the choice between raising the menu price of a burger and removing that item from your menu until prices fall to more manageable levels, could you choose? Or might it be possible to offer a plant-forward option as a third alternative? If your guest base likes to do its part to protect the environment, promote the benefits of substituting a meal of animal protein with a plant-based option. The Environmental Working Group suggests integrating such protein alternatives as lentils, beans, chickpeas, tofu, nuts, peanut butter and brown rice into recipes to shrink environmental impact. Doing so can help you keep a lid on costs too.