Veggies Taking Centre Plate

Veggies Taking Centre Plate
By Dwayne Reno

Many foodservice operators are catching on to the fact that veggies are in demand among Canadian consumers. Not only are vegetables in high demand, but we are also seeing a strong push by many foodservice operators to put seasonal vegetables front and centre in many of their menu items. This week I would like to discuss some of the factors contributing to veggies taking centre plate.

Rise in meat prices
Meat has been a go to staple for foodservice operators since forever, but over the past few years we have started to see an increase in the price of meat which has many foodservice operators looking to cheaper cuts or non-meat alternatives to help reduce food costs and appeal to a more health conscious consumer.

In 2015 meat prices rose 5% and are expected to rise again by 4.5% in 2016; due to a weaker Canadian loonie says The University of Guelph's Food Institute, here. They also stated that “seafood could rise by up to 3%; and dairy, eggs and grains could see a 2% increase”.

Concerns over health
In 2015 the Canadian Cancer Society stated that “research shows that a diet high in red meat and eating processed meat increases the risk of colorectal cancer, here. Also a new poll commissioned by the Vancouver Humane Society shows that 33 percent of Canadians, or almost 12 million, are either already vegetarian or are eating less meat, here.

Much of the meat eating Canadian pollution are choosing to reduce their meat consumption for humane or health reasons. These numbers are encouraging to many Canadian foodservice operators who are choosing to diversity their menu options with non-meat alternatives to better reach a growing demographic of consumers.

Buying seasonally can help reduce your food costs
Have you ever wondered why your strawberries taste sour or your carrots are bland? It’s probably because they are out of season. Seasonal food is tastier and much more affordable because it takes less effort to produce. For example If it's the right season, food can be pretty much left to grow on its own meaning it's far less labour intensive and time-consuming. Furthermore food that is not in season takes a lot more effort to produce and might be flown in from another country which will reflect in its cost.

Knowing what food is in season is a great way to help your BOH reduce food costs. Buying seasonal is also a great way to introduce more variety to your menu options and keep customers interested.

Now, I am not saying to turn your burger joint into a vegan burger joint, definitely not. By simply adding a few seasonal vegan options to your menu can help you draw in a growing demographic of health conscious Canadian consumers. Also it is a great way to bring variety to your existing menu and help to reduce food costs.

If you would like to know more about how BBA can supply your restaurant, bar or cafe with seasonal produce, manage your food costs and help your brand communicate with your target audience, here.

Until next time your customers want to know why they should spend money at your restaurant, bar or cafe. So give them the goods!

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