Creating plant-forward dishes without the labor

Today’s consumers are moving fast toward plant-forward menu options. Vegetarian and vegan options are gaining popularity even among diners who may not keep a strictly meat-free diet, and as this trend continues to take off, foodservice operators will want to consider expanding plant-based offerings.

It’s no secret that the demand for these menu items is on the rise: Currently, 59% of consumers eat at least one meatless meal per week, according to Technomic’s 2017 Center of the Plate: Seafood and Vegetarian report. Additionally, 74% of consumers who often eat vegan or vegetarian reported they wanted to see more plant-based protein substitutes (instead of meat substitutes, for instance), the same report found.

With the buzz around plant-based eating continuing to grow, how can operators more easily offer these choices on their own menus?

Many menu items can be tweaked to incorporate more plants. Currently, the fastest segment of meatless meals in restaurants are pasta and noodle dishes, which saw a 13% year-over-year growth on menus, according to Technomic’s MenuMonitor. Meat-free Mexican dishes, often featuring beans, also saw a boost. These areas present an opportunity for foodservice locations.

Some operators may be hesitant to incorporate more plant-based menu items because of the upfront labor that can be involved. As diners look for new ways to reduce their meat intake, though, consumers will expect meatless items to be just as delectable as everything else on the menu. Although it may seem intimidating to switch up some standard menu items, operators can be savvy in the ways they offer plant-based choices.

Operators can save a great deal of time with ready-made ingredients and sauces. These items also save on labor because pre-cut produce, salads and ready-to-use ingredients eliminate the need for excessive prep and clean up.

In addition to streamlining processes in the kitchen, these ready-made plant-based items are highly versatile and enable chefs to create a wide range of new menu items. These ingredients can be combined in different ways or utilized with fresh vegetables as well. For example, premade pasta sauces can be spiced up with fresh spinach, mushrooms, or other ingredients. A meatless chili base featuring beans could be paired with fresh avocado and topped with premium cheeses.

Because having more ingredients on hand in the kitchen can complicate things and call for more labor, many operators can simplify prep to keep everything running as smoothly as possible. Ready-to-use bases and ingredients enable more variety on the menu without increasing the labor needed to offer great-tasting entrees. These items can eliminate the hassle while still catering to consumers who are looking for a higher number of delicious meat-free options—a win-win for both operators and diners.