Many people worldwide do not eat meat or even animal products. Demand for meat and milk alternatives is rising as an increasing number of people are avoiding animal products when eating out. In many major cities, the number of vegetarian and vegan restaurants has more than doubled in the last five years. But even classic hospitality industry establishments and industry catering can benefit from the trend in meat-free diets and acquire additional customers.
You can find vegetarian or vegan on many menus as a necessary evil, but these dishes are an opportunity and enhancement, they generate new customers and show that the chef knows the business. If the dishes also taste good, then the kitchen has fulfilled its objective: "Enjoyment without compromise."
