2016 Restaurant Industry Trends: Why Plant-Based Food Is In
16 Feb, 2016
A trip to the store offers an array of plant-based personal care products and vitamin supplements. Fresh produce is quickly moving from salads and sides to featured menu entrees. Vegetables are widely viewed as more sustainable, healthier alternatives to animal proteins, and that appeal reaches across demographics from Boomers and Millennials to Generation Z.
When you open up menu planning to the possibilities of plant-based entrees, you reach out to a new market of consumers who know what they want. When they discover it in your restaurant, they become loyal customers who enjoy the experience and share it with family and friends. Diners across the country are taking notice of plant-based menus, and their response has been overwhelmingly positive.
Consider the marketing advantages of offering locally sourced fresh produce with a variety of options that change with the seasons. Compare the cost per serving of a mini iceberg lettuce and dungeness crab entree to that of a rib eye steak. A plant-based menu served with creativity and an eye to satisfying appetites for healthy choices benefits both your dining customers and your bottom line.
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Crisp romaine lettuce hearts make classic salads, and fresh artichokes always steam up as perfect appetizers. Restaurant industry trends for 2016 indicate that these diners' favorites will be joined by a new take on traditional produce that elevates vegetables from sides to starring roles. As you rethink your restaurant's menu design for the upcoming year, think about consumers' latest preferences for plant-based dishes and entrees.
Options Across Demographics
This new direction in dining taste isn't about a mass conversion to the vegan lifestyle. Instead, consumers are tuning in to reports that suggest some processed meats may be carcinogenic. As grocery shoppers and restaurant patrons consider healthier options, they change their buying habits and redirect their spending power.A trip to the store offers an array of plant-based personal care products and vitamin supplements. Fresh produce is quickly moving from salads and sides to featured menu entrees. Vegetables are widely viewed as more sustainable, healthier alternatives to animal proteins, and that appeal reaches across demographics from Boomers and Millennials to Generation Z.
Plant-Based Menu Preferences
How does this new respect for venerable vegetables translate into diners' plant-based menu preferences?Consumers are more aware of the healthy benefits that every veggie bite delivers. They appreciate choices that focus on variety ranging from cucumber noodles to cauliflower steaks. Diners relish vegetable dishes that display culinary creativity and raise the delicious profiles of all their favorites from Brussels sprouts to artichokes.When you open up menu planning to the possibilities of plant-based entrees, you reach out to a new market of consumers who know what they want. When they discover it in your restaurant, they become loyal customers who enjoy the experience and share it with family and friends. Diners across the country are taking notice of plant-based menus, and their response has been overwhelmingly positive.
Bottom Line Benefits
Focused market research indicates that most consumers think of themselves as foodies, and more than 60 percent enjoy entrees that center around vegetables. Consider how this taste for fresh produce can help hold down food costs. Maximizing the use of each produce item allows you to develop new recipes that cut back on waste and please palates. Steamed stalks add crunch to sauteed broccoli while braised tops complement grilled carrots.Consider the marketing advantages of offering locally sourced fresh produce with a variety of options that change with the seasons. Compare the cost per serving of a mini iceberg lettuce and dungeness crab entree to that of a rib eye steak. A plant-based menu served with creativity and an eye to satisfying appetites for healthy choices benefits both your dining customers and your bottom line.
Options Mean Opportunity
As one of the nation's leading produce vendors, we're always on
the lookout for trends that are easy to incorporate into your restaurant's
operations. Plant-based menu ideas offer opportunities to satisfy new appetites
and enhance your bottom line. We know that you want the very best, and
Boggiatto is always happy to supply the very freshest produce available from
our home here in California.
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