Boosting profitability with plant-based innovation

To stay financially viable, it is essential to think innovatively. For instance, there are numerous benefits to offering plant-based ingredients on the menu. We already know that plant-based food is better for the environment than many other options, but what may be forgotten is that in many cases it is also frequently better for the restaurant’s finances and the margins on each dish as well.

Health benefits and restaurant trends

The benefits of plant-based food extend beyond finances. According to the Swedish Food Agency, Livsmedelsverket, healthy eating habits can reduce the risk of cardiovascular diseases by up to 30-50%. Green diets can also prevent up to a third of all cancer cases. Today, various initiatives are being made to ensure that choosing healthy food is accessible and appealing. Many restaurants embrace this responsibility and notice that healthy dishes are a popular choice among guests.

Maximising margins with green ingredients

Green ingredients do not necessarily mean you have to completely exclude meat from the menu. However, using ingredients such as legumes, beans, lentils, peas, and similar items as the main ingredient in some dishes increases the margins on vegetarian options. A broader vegetarian menu allows the restaurant to reduce the number of meat dishes on the menu to one or two. Environmentally friendly, economical, healthy, and delicious!

Tips for restaurant owners:

• Consider margins: Try serving well-prepared vegetables, preferably locally produced, to increase the margins for each dish served.
• Find high-margin products that sell: Promote the dishes with high margins that sell best – ensure they are prominently displayed on the menu.
• Remove signature dishes if they are too expensive: Introduce new dishes instead of sticking to those that aren’t selling.