Below we’ve put together some ideas to ensure that your meat free menu options are as cost effective as possible for your business. REDUCING YOUR COSTS Including more meat free alternatives on your menu is a perfect way to cut back on costs! With more consumers looking for new ways to save money, whilst still being able to indulge whilst eating out, offering a variety of meat alternatives on your menu is the perfect way to appeal amongst people who are not necessarily vegan or vegetarian APPEAL FOR MEAT ALTERNATIVES 46% of UK consumers are considering reducing their intake of animal products in the future.* This suggests there’s an appeal for plant-based products and meat alternatives amongst people who are not necessarily vegan or vegetarian and therefore including more meat free alternatives on your menu is a perfect way to cut back on costs! USING BEANS & PULSES TO BUILD YOUR DISHES Tinned beans and dried pulses are essentials that all chefs have in their stores. They are also key staples in vegan and vegetarian cooking to replace meat as the protein within the dish. Building vegetarian or vegan dishes that require no centre of plate meat but deliver on all round flavour can help you keep costs down. FROZEN FOODS Frozen foods can be a great way to keep the costs down and they also lock in a huge amount of their nutrients when frozen. Why not try our frozen mixed vegetables? They are ideal as a base for so many dishes including a meat free shepherd’s pie. A lot of our amazing desserts are also frozen and pre- portioned which makes them cost effective by reducing waste. HIGH-COST, LOW-PROFIT MENU ITEMS Evaluate the performance of your menu vs time and cost and identify menu options that could be removed or replaced to ensure a more efficient, cost effective menu. The money and time that you have spared could be invested within another meal or element of the establishment that you think people would enjoy more! STREAMLINE YOUR MENU Focus on what you do well. If that’s pizza and pasta, then maybe steaks can be avoided. Streamline and design a menu that you are confident in and specialises in what you do well. This will improve efficiency in the kitchen and inventory management. It will also provide customers with more high quality meals in. Source*https://www.ipsos.com/en-uk/almost-half-uk-adults-set-cut-intake-animal-products *Case splits may be subject to a small surcharge 8 Images are for illustrative purposes only
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