
Article contributed by Chef Nina Curtis
In recent years, the demand for plant-based menu items has surged, driven by a combination of health consciousness, environmental concerns, and ethical considerations.
According to a report by Bloomberg Intelligence, the plant-based food market is expected to grow from $29.4 billion in 2020 to $162 billion by 2030, accounting for 7.7% of the global protein market. Diners today are more adventurous and open to trying new flavors and cuisines, especially those that offer health benefits and sustainability.
For restaurant owners, chefs and foodservice operators, this presents a golden opportunity to diversify their menus and attract a broader customer base.
Implementing plant-based menu items not only caters to the growing segment of vegans and vegetarians but also appeals to flexitarians and meat-eaters looking to reduce their meat consumption.
Menu Design: How to Create a Balanced Menu with Plant-Based Options
Creating a balanced menu that seamlessly integrates plant-based options involves thoughtful planning and creativity. Here are some tips:
Highlight Plant-Based Dishes:
Ensure plant-based options are prominently featured on the menu. Use appealing names and descriptions to entice customers.
Variety is Key:
Offer a diverse range of plant-based dishes, including appetizers, main courses, sides, and desserts. This provides options for all diners, regardless of their dietary preferences.

Seasonal Ingredients:
Utilize local and seasonal produce to keep the menu fresh and enticing. This also emphasizes sustainability and supports local farmers.
Fusion and Innovation:
Experiment with different cuisines and classic and innovative cooking techniques like roasting, braising, grilling, searing, stir-frying, poaching, and baking to create mouthwatering plant-based dishes that stand out in flavor, texture, and taste.
Staff Training: Importance of Educating Staff on Plant-Based Ingredients and Cooking Techniques
Educating your staff about plant-based ingredients and cooking techniques is crucial for the successful implementation of a plant-based menu. Well-informed staff can confidently recommend dishes, answer customer queries, and ensure a positive dining experience. Here are some steps to take:
Training Sessions:
Conduct regular training sessions to familiarize staff with plant-based ingredients, their nutritional benefits, and how to prepare them. Collaborate with your plant-based purveyors and vendors to support you with your menu creation and development.
Have them conduct product training and detailed hands-on training for your front and back of the house teams to ensure seamless integration and rollout.
Tasting Events:
Organize tasting events with purveyors and vendors for the staff to sample new dishes. This helps them understand the flavors and better describe the dishes to customers.
Resource Materials:
Provide resources such as ingredient guides, recipe books, and nutritional data to help staff expand their knowledge and skills.
Ingredient Substitutions: Suggestions for Plant-Based Alternatives to Common Animal-Based Ingredients
Replacing animal-based ingredients with plant-based alternatives can be straightforward with the right knowledge. Here are some common substitutions:

Dairy:
Almond milk, soy milk, or oat milk can replace cow’s milk. Coconut cream or cashew cream can substitute for heavy cream. There are some great products on the market that can meet all your foodservice and beverage needs, like Forager Project’s dairy-free staples, which only use three to four ingredients: cashews, oats, water, and salt.
Meat:
The alternative meat market continues to boom, with products like tofu, tempeh, seitan, jackfruit, and hemp grains. Check out Elmhurst1925’s Terra Meat Plant-Based Chicken for an innovative option. Legumes and mushrooms are also excellent alternatives, with the global meat substitute market estimated to reach $18.0 billion by 2035, growing at a CAGR of 8.9% from 2024 to 2035. According to a new report published by Allied Market Research.
Eggs:
It’s common to use flaxseed or chia seeds mixed with water as egg replacers in baking. Silken tofu can also be used in recipes requiring eggs for binding. New products on the market, such as AcreMade, offer a variety of convenient options from plant-based egg replacers, egg scrambles, to egg substitutes for foodservice operators.
Butter:
The global vegan butter market is expected to grow from $2.74 billion in 2024 to $3.82 billion by 2032, with a compound annual growth rate (CAGR) of 4.21%, as stated by Market Research Future. Replace butter with high-quality plant-based products like Tourlami and other products that contain non-gmo ingredients such as sunflower oil, coconut oil, avocado oil, or olive oil.
Benefits of a Plant-Based Menu for the Restaurant’s Image and Customer Satisfaction
Integrating plant-based options into your menu can significantly enhance your restaurant’s image, portraying it as contemporary, inclusive, and environmentally conscious. It attracts a wider customer base, including those with dietary restrictions and preferences.
According to a survey by The Good Food Institute, 60% of U.S. consumers are reducing their meat consumption, primarily due to health and environmental concerns. Moreover, offering diverse and delicious plant-based dishes can lead to higher customer satisfaction and repeat visits.
Embracing plant-based cuisine is not only a response to a growing trend but also a strategic move towards a sustainable and profitable future.
By aligning your restaurant with current dietary trends and consumer preferences, you position your establishment at the forefront of the culinary industry. The rise in plant-based eating is not a passing fad but a lasting shift towards a healthier and more sustainable lifestyle.
Chef Nina Curtis is a celebrated professional in plant-based cuisine, named one of the 25 Top Women in Foodservice and Hospitality for 2024. With over two decades of culinary excellence, she has redefined the possibilities of plant-based cuisine, earning widespread acclaim from vegans and non-vegans alike.
In 2020, she was honored as America’s Top Hospital Chef, highlighting her commitment to health and flavor. In 2023, Chef Curtis curated a historic plant-based menu for a White House State Dinner at the invitation of First Lady Dr. Jill Biden, honoring Prime Minister Narendra Modi.
This groundbreaking event showcased her ability to elevate plant-based cuisine to luxurious heights.As the Director and Executive Chef of Plant’ish & Co. Culinary Arts, Chef Curtis continues to innovate and inspire through her delectable creations and leadership.
Her role in the American Culinary Corps, a James Beard Foundation and State Department initiative, underscores her dedication to culinary diplomacy and cultural exchange.
Chef Curtis’s influence extends beyond the kitchen. She is a passionate advocate, sharing her expertise through captivating dining experiences and enlightening lectures, inspiring culinary professionals and enthusiasts worldwide with her imaginative and nourishing creations. Learn more at Chef Nina Curtis’s website.