How to Make Plant-Based Burgers a Successful Menu Addition
Use brand names in menu items. “In many cases, this can help justify higher margins and a price increase as compared to other menu items,” observes Jessica Appelgren, vice president of communications at Impossible Foods.
Choose a versatile product. Both Impossible Foods and Beyond Burger sell their products in bulk, similar to packaged ground beef. Appelgren notes Impossible Foods products can be used in a meatball sub, shepherd’s pot pie, meatloaf, lettuce wraps, and tacos. “We work with attraction chefs to develop and demonstrate unique recipes that fit their specific venue, equipment, and hot holding needs,” she says.
Train staff on prep and cooking. To ensure staff members know exactly how to prepare a patty according to the brand specifications, ask the burger’s vendor to provide training in the kitchen. Generally, plant-based burgers require less cooking time than an animal-based burger. In addition, they may not hold up well when cooked frozen.
