Plant Based Menu Trends Reframe Commercial Food Service Operations

Key points

• Flexitarian diners represent the primary demographic driving the nationwide expansion of plant based menu offerings.
• Ingredient innovations in commercial baking now allow for egg and dairy free pastries without sacrificing texture or flavor.
• Chefs are shifting away from synthetic substitutes in favor of naturally textured whole foods like mushrooms, lentils, and jackfruit.
• Kitchens are adapting operational procedures with dedicated prep stations to eliminate cross contamination and ensure guest trust.

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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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