Plant-Based Menu Trends Redefine Restaurant Industry Economics and Consumer Expectations

Key points

• Flexitarian consumers are driving the majority of plant-based growth as restaurants focus on flavor over strict diet labels.
• Advancements in functional plant-based fats allow commercial bakeries to replicate classic dairy performance in high-end pastries.
• Whole-food vegetable concepts offer better profit margins for operators compared to processed meat substitutes.

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Sources and methodology

Reported from the public datasets below.

• Bureau of Labor Statistics (BLS) - Consumer Price Index, food away from home
• Federal Reserve Economic Data (FRED) - Food services and drinking places series
• U.S. Census Bureau - Monthly Retail Trade, food services

All sources Foodie Pundit reports from

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