Don’t let vegetarians, vegans, and their dining companions pass you by! Read these guidelines to increase your veggie magnetism. BVS was invited to write this article for Yankee Food Service newspaper, at that time the leading publication for the restaurant and hospitality trade in the Northeast. According to their website, it was “read by virtually everyone in the industry.”
Veggie Magnetism
No one loves good food and dining out more than vegetarians! Restaurants that keep vegetarians and vegans in mind gain more than just our business and good will. National Restaurant Association surveys show that a substantial percentage of non-vegetarians want the option of a plant-based meal when dining out.
And, one vegetarian in a group of meat-eaters is enough to keep the whole group from dining at a place that offers nothing interesting to the herbivore. So what’s a restaurant to do?
Climate-Friendly Menus
From hospital and university dining rooms to restaurants, many meal providers are wanting to reduce food-related greenhouse gas emissions to do their part in stemming climate change. The more plant-based offerings on your menu, the better you can feel about your restaurant’s impact on the environment. Read this guide to increasing climate-friendly dining, and this guide to Future 50 Foods for meal providers.
What Is Vegetarian?
Start by training your menu planners, servers, and kitchen staff in the meaning of “vegetarian” and “vegan.” If it has eyes and is not a potato, it’s not vegetarian. Fish, clams, and other sea creatures are not vegetarian and should not be listed under vegetarian headings on the menu.
Hidden Ingredients
Chicken or meat stock, fish or lobster sauce, and gelatin are not vegetarian. These often “hidden ingredients” can nix a dish that is otherwise vegetarian. Train your staff to know if rice, soup, or sauces have been cooked with hidden animal ingredients, and make it as important as knowing if dishes contain peanuts or other allergens. “I’ll ask the chef” is the right response rather than taking a guess. Best of all is to omit these hidden ingredients, which can be an easy way to add more fully plant-based items to your menu.
Vegetarian vs. Vegan
Vegans are vegetarians who eat entirely from plant sources, so no dairy or eggs or honey. Vegans are a growing segment of the veggie population. It may seem limiting to cook without butter, cream, and cheese, but just think international for inspiration. Asian, Ethiopian, Indian, Mexican, Greek, and Middle Eastern cuisines offer lots of vegan dishes. Also, in today’s marketplace, there are vegan versions of all kinds of dairy and egg products that can replace animal products in recipes. You may find vegan products labeled “100% plant based.”
Make your meat-free entrees fully vegan so they will appeal to all veg guests. Some diners feel awkward asking for special treatment—so have vegan options right on the menu. This will also serve the lactose intolerant and those looking for heart-healthy meals.
Offer Choices and We Will Love You
Who wants only one or two choices when dining out? To rank as “veg friendly,” offer numerous veggie entrees, and make them 100% plant-based for widest appeal. If you are “vegan friendly,” include it in your advertising. We are looking for you!
Identify the Veg Items on Your Menu
It is helpful to have a little leaf symbol next to the vegan menu items in all categories, and call the label “100% plant-based” rather than “vegan.” Include your plant-based items in with others in their category (appetizers, entrees, etc.) ; do not put them in a separate “Vegan” section on the menu. While the already-vegan guest will order items labeled “vegan,” other descriptions will broaden the appeal to all diners. This well-researched article offers helpful advice on how to name and describe your plant-based menu items, and this article gives additional insight on how what you name a menu item impacts customer choice.
Salad Bars
Salad bars are great for people eating plant-based, but it can be hard to tell what is what. Posting a card that lists ingredients in each item is very desirable. Having the plant-based items at the beginning of the salad bar or buffet can encourage climate-friendly choices. A reminder that taking a clean plate for seconds is a sanitary procedure appreciated by all.
Cookbooks and Recipes
Shop for a vegan cookbook that features the mighty bean and luscious lentil, and have fun with dishes based on grains, vegetables, and legumes (the many varieties of beans, chickpeas, lentils, and peas.) Explore hundreds of recipes via the links on our Recipes page. To boost knowledge and confidence in veg-centric culinary skills, consider online plant-based cooking courses.
Why lose out when vegetarians/vegans and their dining companions pass you by? A little effort to offer creative plant-based choices will bring its rewards!