A number of food industry analysts are looking at 2019 as a turning point for plant-based meats. One in three American consumers is a flexitarian, according to a recent study from OnePoll, and while the Big Mac is hardly going away, plant-based (and even patty-free) options are appearing on menus with greater frequency as more consumers adopt vegetarian or flexitarian diets. A confluence of factors are driving the trend, from an increased consumer focus on eating more organic or natural foods, to greater interest in the treatment of animals, to health concerns. There are a number of ways you can make your menu more pleasing to flexitarians without disappointing the carnivores in your midst. First, make your meat count. If a flexitarian is eating meat just once or twice a week, it’s got to be a special: a petit filet mignon, premium-quality bacon, house-ground brisket. Second, break beyond the usual suspects. There are some tired plant-based menu items out there. Pasta primavera is but one — and it’s not likely you’ll lure flexitarians or vegetarians unless you have more creative tricks up your sleeve. Add some options or make your existing options stand out from those of competitors. Finally, while there is a place for a meatless burger made from plants in disguise, simple vegetables (done well) can stand their ground at the center of the plate. As Hamilton Beach Commerical points out, the vegan, raw, six-course tasting menu at Washington, D.C.’s Elizabeth’s Gone Raw is one example. A recent menu included pink banana squash soup with sage crème fraîche, curry spaghetti squash and turmeric ginger foam; and cauliflower panna cotta with seaweed caviar, parsnip celeriac crème, black garlic chips and shaved persimmon. Not a Portobello burger in sight.
Partner with your POS
What does your POS data tell you about the flow of guests visiting you each day? Do you have a large lunch crowd on Fridays? A reliable happy hour business on Thursdays? A steady stream of snackers all day? Use this data to empower your team. Cake suggests scheduling shift changes so they don’t overlap with your busiest times (e.g. if 12-3pm is busy, schedule a shift that runs from 1-4). If you have regulars on these days, learn their names and (with help from your POS) food preferences quickly. Using your data can ensure you’re less harried when guests arrive, can help you personalize the experience for them and reveal what foods might be most enticing for them to add to an order if you make a suggestion.
What’s your challenge? Whether you need help developing recipes and concepts, analyzing food costs, fine-tuning purchasing, planning a marketing campaign or managing another aspect of your business, we can provide guidance tailored to your needs. Contact Team Four at firstname.lastname@example.org or 888-891-3103 for more information.
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