Stay on trend with meatless Monday

From Bush’s Best®.

The topic of vegetarian, flexitarian, vegan or pescatarian eaters is showing up weekly in news reports across the country. Consumers are becoming more and more conscious of the amount of meat they eat and the impact it has. Meat-loving chefs are beginning to embrace vegetable butchery, and veggie burgers are appearing on even the beefiest of hamburger menus. One avenue consumers are using to reduce meat consumption is to remove meat from their diet one day a week, specifically on Monday. Meatless Monday has become a movement to promote personal health and the health of the planet. The idea is to cut out meat one day a week. And since most Americans begin the week on Monday, it’s a great way to start the week off right.

The healthy appeal of a meatless menu option is enticing to customers with dietary demands and those looking for nutritious meals. Customers ranging from teens to seniors, families and fitness fanatics will be appreciative of a meatless option. Even meat-lovers are willing to go meatless once a week since it has been shown to reduce the risk of cardiovascular disease, diabetes, obesity and certain forms of cancer.

The transition to a Meatless Monday menu may be easier than you think. Operations in healthcare, on college campuses, at work places and even some school districts have started adapting their menus and are seeing success. A good place to start is with ingredients, like beans – that are already in your pantry. Beans are a great replacement for meat. They’re a good source of plant based protein and fiber, which increases satiety, reduces hunger, and helps control appetite. And they are a lot less expensive than animal proteins.

With beans, your meatless options are endless. They are exceptionally versatile and can be used in just about any type of cuisine. Utilizing beans more frequently on the menu allows you to offer a wider variety of global cuisines, since beans are an important ingredient around the world. Beans also work across all dayparts, so they can be integrated throughout the day for a full Meatless Monday menu.

To get started, you don’t have to go all-in. Roll it out by offering meatless meals alongside meat dishes and use ingredients you can use in both (like beans). Then, call out your meatless options on the menu, table tents, the specials board, buttons — whatever you can easily change — and watch the interest build. There are thousands of meatless recipes and millions of people looking for meatless meals. With the right combination, Meatless Monday will be an undeniable success in your operation. And with Bush’s Best® beans, you can do it.

More From FoodService Director

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

Managing Your Business
shaking hands graphic

Anyone who has moseyed down the self-help section of the local bookstore, probably has picked up on the mantra that positive relationships are built on trust. Employer-employee bonds are no different, according to research published in the January-February issue of Harvard Business Review. The study reports that employees at high-trust companies experience 74% less stress, 106% more energy at work, 50% higher productivity, 13% fewer sick days and 76% more engagement. Here’s how operators can start putting those numbers on the board.

Putting in the effort

At the University of...

Ideas and Innovation
bowling ball pins

We patterned our chef culinary competition after the one pioneered by the University of Massachusetts. This year, 11 teams of college chefs registered. Each team gets the same market basket and has two hours to prepare three dishes. The starting times have to be staggered and nobody wants the 6 a.m. slot, so instead of randomly assigning times, this year we took the teams bowling and used their scores to determine starting times. The two teams with the highest combined bowling score got to pick their time slot first. Going bowling built camaraderie and team spirit before the teams even got...

FSD Resources