If your guest response to plant-based meat replacements on your menu has fallen short of your expectations, you may be part of a trend. A recent Restaurant Dive report mentions that at grocery stores, repeat buyers of plant-based meat are becoming harder to find – and even those who buy it aren’t giving up conventional meat. Meanwhile, restaurants have been trying to figure out the extent of guest demand for these meat analogues. Some brands have dropped them and are instead focusing on offering a great experience with conventional meat, or simply innovating with whole vegetables to offer a less-processed plant-based meal. All of this goes to show that plant-forward consumers remain difficult to define – and it will be important to continue to collect data about how guests respond to your offerings along the protein spectrum.