10 years ago it wasn’t uncommon to see menus featuring just one vegetarian option, with very little thought, if any, for vegan dishes. But as interest in vegetarian dining increased, so too did the quality and volume of vegetarian dishes on menus, which often appealed to both those who did, and didn’t eat meat.
As plant based eating has followed a similar rise over more recent years, many restaurants have adapted quickly, adding vegan dishes to their menus. We are now seeing an interesting tension between vegan and vegetarian dishes on menus, as some venues have replaced vegetarian options with vegan ones, hoping to appeal to a broader demographic with one option free from meat, dairy and eggs.
However, some vegetarians and flexitarians are now pushing back against this, as they miss ingredients like cheese, butter and cream. Venues must consider how to create an inclusive menu that caters to both customer tastes and dining requirements. Simply creating an option which could be eaten by vegans and vegetarians isn’t the same as creating dishes that they want to eat.
Similarity with preferences and requirements to avoid allergens like gluten, venues have needed to modify their menus to include more free-from options. However, creating dishes which tick as many free-from boxes as possible can result in dishes lacking taste and satisfaction.
As experts in free from cooking, we are working closely with our clients on how to balance vegetarian, vegan and other free-from options on menus. Considerations include menu space, menu simplicity, customer demographics and appealing to a broad range of both tastes and requirements.
Simply removing as many ingredients as possible isn’t the answer to developing inclusive menus that not just caters to, but also appeals to diners. Instead venues must understand food preferences and needs of their individual customers and create a bespoke menu to suit.