Foodservice Updates is designed to help foodservice operators keep on top of all the industry news and provides tips for keeping business running smooth. We endeavor to provide the latest tips and solutions to keep you in the know.
Managing costs by minimizing meatDevoting more of the menu to vegetables isn’t simply on-trend right now – it’s also an ongoing strategy for managing supply chain snags and inflation concerns, particularly as restaurant pricing continues to outpace grocery store pricing. According to recent research from Nation’s Restaurant News, 58 percent of restaurant operators of all sizes and service styles name supply chain problems and inflation as their biggest pain points right now. But at a time when consumers are looking for their restaurant experience to feel like a good value, operators aren’t able to sacrifice service or menu development in an effort to cut costs. Could reimagining your menu help? A recent Restaurant Hospitality report says more chefs are looking to further reduce large-format animal proteins and incorporate vegetables in creative ways in order to counteract the high costs of ingredients, labor and transportation, as well as to better manage the availability of ingredients. That could mean pushing the vegetarian content on menus toward the 30 percent mark for restaurants that have traditionally served more meat. This summer could be a good time to integrate more local produce on the menu and preserve it in a range of ways for the cooler months – not in an aim to mimic meat but to offer an unexpected experience with plants. Combine these foods in vegetable-forward dishes with beans, legumes, hearty whole grains and other satisfying plant proteins to test potential applications in the center of the plate – and to gather guest input too.
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