Diners want more than ever these days. Great taste is still top of the list. But now you have to cater for all the different dietary requirements and also satisfy your climate conscious customers. And with the pressure to bring in more business, it’s a good idea to appeal to flexitarian and vegan diners and those with intolerances as they often decide where their party eats. So you’ll be pleased to know there’s an easy way to do all this. Our plant-based products have a much lower carbon and methane impact than their dairy equivalents1. Join the growing movement and add plant-based dishes to your menu.
With 14% of all pub & restaurants dishes being vegan2, some chefs worry that serving plant-based dishes will increase their workload and limit the dishes they can create. It’s the opposite. Our products in Violife Professional can be used across multiple dishes that cater for everyone, so meeting the growing demand for plant-based recipes has never been easier.
2. Lumina Intelligence- Menu Tracker August 2022
PLANT-BASED IS GROWING
Customers are changing the way they eat. It’s predicted that by the end of 2022, 8.8m Brits will be following a meat free diet.3 Pubs & bars are responding by offering customisation, 56% of new mains on menus give the opportunity to upsell and free swaps being the most common.4 Simple swaps with plant-based ingredients will help bring more customers with dishes relevant to today’s consumer needs.
3. Finder.com Research- How many vegetarians and vegans are in the UK?
4. Lumina Intelligence- Menu Tracker April 2022
