Breaking Restaurants’ Meat Dependence Without Breaking the Bank.

You’ve noticed that Beyond Meat and other meat substitutes have been rising in popularity. Whether people are opting for the vegan or vegetarian options due to personal preferences, environmental causes, or something else, this can create a bit of a problem for even the most experienced organic restaurant management team.

Protect the Planet AND Your Margins. We Can Help.

This is because meat substitutes like Beyond Burger and Impossible Burger aren’t exactly cheap. These ingredients can cost money, and high ingredient costs can be a major problem for all sorts of restaurants. It’s actually not impossible to maintain your margins while keeping these items in stock though. If you’re a restaurant manager, this is what you need to know.

People Will Pay a Premium For These Types of Products

A meat alternative may cost more than the meat it’s replacing, but the type of consumer interested in such a meat replacement is unlikely to be turned off by a higher price. The type of diner who orders and Impossible Burger usually knows that there will be an extra financial cost involved. They pay more for a burger, but they’re reducing their environmental impact. That’s what is most important to this kind of customer.

So you don’t have to worry about making a profit on these meat alternatives. You should be able to charge a fair price that works for you and your diners.

Even Less Expensive Restaurants are Adapting

You should also keep in mind that more and more restaurants are adding these kinds of meat alternatives to their menu. Even fast food and fast casual restaurants, which are known for their lower price points, are experimenting with vegan and vegetarian menu additions.

If these restaurants can keep meat alternatives in stock without wrecking their profits, you should be able to do the same.

Producers of Meat Alternatives are Trying to Bring Prices Down

Higher ingredient and production costs are among the chief factors to blame for the higher price of meat alternatives. However, the producers of such meat substitutes are always working on new ways to bring costs down. While it’s still a ways off, the eventual goal is establishing “price parity” with actual meat.

This might take years, but it means that prices of meat substitutes will keep coming down in the meantime. It will get easier and easier to keep meat alternatives in stock without worrying about the price.

You Shouldn’t Have to Worry About Leftovers

One of the biggest worries when it comes to stockpiling ingredients is waste. If an ingredient goes bad before you use it, you’re out money. Fortunately, Beyond meat and similar products are growing rapidly in popularity. If you properly highlight such offerings on your menu, they will sell. You won’t have to worry that they’ll go to waste.

Want to learn more about meat-free and vegan options? Drop by the Organic Restaurants website and blog to get our takes on the latest dining trends!