How many times a week, a day, or an hour do your customers, well-meaning, ask for specialty menu items? Whether it is gluten-free, salt-free, or vegan, it can create a hectic experience for all – the customer, the owner, the front-of-house, the servers, cooks, and chefs!
Worry no more!
I help restaurants, from 5-star Michelin-rated fine dining establishments to mom-and-pop greasy spoons to corporate chains, create intriguing and delicious menu items that are plant-based, gluten-free, or vegan, and all the combinations people ask for!
It is easy to cater to customers who have a vegan or vegetarian diet. It is great if more restaurants add more choices for our friends who don’t eat meat, fish, or chicken- or those who don’t eat milk products.
So what the heck are you supposed to feed them? Trust me, green salad won’t cut it. Or a lettuce and tomato sandwich. However, there are hundreds of dishes to make and offer! The list of foods to satisfy and delight your customers is endless.
Your customers want to know what those signature dishes will be. And so do the chefs and your budget.
What you have to work with are plant-based proteins. These foods include beans, nuts, and seeds. Vegetables and grains, too, have protein, but in smaller amounts.
They all complement each other, and I can show you exactly how!
It means a lot for your customers to be able to choose a wonderful plant-based dish off of your well-curated menu.
The dishes don’t have to be complex either; it can be, though – think risotto, something they feel the cooks and chef actually care about. When the dreaded Beyond or Impossible Burger shows up on a menu, there is a sense of defeat.
Vegans and vegetarians look for is not only an absence of animal products, but a nutritious dish with protein-rich plant-based foods. That tastes GREAT! And not some weird combination of “good-for-you foods, that do not satisfy the palate. In that case, who cares if it is healthy?
We can look at the flavor profiles of combos of sweet, salt, sour, bitter, and umami.
For years to come, you and your team will have the building blocks to create new and wonderful dishes your customers will be excited about.
Yum, how does ….
White bean stew- yams and greens with infused garlic oil
Vegetarian and Vegan Burgers – Asian, Tex-Mex or West Coast Style
Gluten-free swap ideas like using rice noodles or corn instead of wheat.
Black Bean Soup – loaded
Cashew Bell Pepper Spread
Flatbread with Walnuts and Gorgonzola
Pesto Gnocchi
Nut Loaf with Gravy
What to sub for eggs at breakfast when you only offer, umm, eggs? Tofu!
…………..sound??
DELICIOUS!
Let’s talk about tofu!! I promise it will taste delicious, and even egg lovers will choose recipes made with tofu or tempeh because they are so darn tasty.
What about fake meat substitutes? Like the dreaded above-mentioned. I prefer scratch cooking if that is what you mostly offer at your establishment and using whole-food ingredients, not ultra-processed foods. However, if you bring in packed items like pre-made foods, like, say, salsa, or sauces and dressings, I guess you can justify it. Like the soy sausages, for instance, do taste pretty good. But make sure they are organic and not GMO. And sourced as best as possible with whole foods, not absolutely NEVER lab-made or lab-grown or funded by BG:))
Plus! Resources on where to source shelf-stable items, local farmers’ markets, and wholesale food suppliers.
Executive Menu and Recipe Planning and Adaptation for Vegans and Vegetarians Package
Up to 5 employees on ZOOM
The executive package includes 3 90-minute sessions to curate new restaurant offerings based on your unique needs and cuisine.
- Introduction to Vegan and Vegetarian Dishes with sample Dips, Dressings, Stock, Soups, Desserts, Entrees, Appetizers, Pasta-Based Dishes, Breakfast, Lunch, and Dinner Ideas and Recipes
- Plant-based menu adaptations and further explorations in your menu and recipe interests
- Solidify new menu additions or alterations, test recipes, and offer them to your customers!
WOW your customers!
Call today for a free exploratory session to see if you are ready to go for it – 831-239-1021 or email jill@jilltroderman.com