Why Adding Plant-Forward Options to Your Menu is Vital To Your Restaurant’s Success

Adding creative, flavorful, and tasteful plant-based menu items is absolutely crucial to the sustainable growth and long-term success of your business. It not only demonstrates to your guests that your menu is thoughtfully inclusive and intentionally crafted, but also clearly shows that you genuinely care about the environment, animal welfare, and the future of our planet. In 2024, 59 percent of US households purchased plant-based foods, a figure consistent with the previous year but showing a slight upward trend as more consumers become aware of the benefits. As consumers become more educated and conscious across the food spectrum, the focus on both personal health and environmental sustainability will continue to grow, driving stronger, more consistent consumer demand for diverse and exciting plant-based options. For example, if you own a café and a large group wants to dine with you, their decision will likely hinge on the quality and variety of options available for their vegetarian and vegan friends—or for those simply seeking healthier, nutrient-packed meals, which nearly all plant-based creations inherently offer. By failing to provide creative, tasty, and satisfying plant-based dishes, you not only miss out on appealing to these individual diners, but you also lose the support and patronage of entire groups who prioritize inclusivity and sustainability in their dining choices. This absence costs you potential sales growth and diminishes the positive reputation and goodwill that naturally arises from being a progressive, inclusive establishment catering to everyone’s evolving needs. For example, many restaurants offer a popular dish like Spinach-Artichoke dip. The traditional recipe for this item is loaded with heavy dairy, excess calories, and saturated fat, often containing about 1000 calories per serving. As a plant-based chef, I have developed a recipe that is entirely plant-based and clocks in at about 350 calories per serving. Not only is it super tasty and popular, with vegans and non-vegans alike, but it is also significantly healthier than the traditional version. This is just one example of how adding options that are creative, thoughtful, and well-crafted can elevate your menu and solidify your reputation as an innovative, environmentally responsible business. In this ever changing industry, evolving, and doing it well, is such an asset to your food operations’ growth, as well as being very cost effective. The recipe I’ve served in many concepts comes in at a low 22.73 percent food cost. That would price out on your menus at $12.00 as an appetizer serving 2-3 ppl. Just another reason to embrace this forward-thinking evolution for your operations.

Post written by Chef Gail Patak, Garden Truck Foods

Creamy Spinach-Artichoke Dip, Plant-Based, Photo Courtesy of Nate Schindler