Give the people what they want. It’s outstanding advice in any line of work — and no less true when planning creative, appetizing c-store menus. And what many of those people want at the moment is less traditional meat options and more plant-based protein choices.
While you may never go all-vegan, you can still profit from the increasing popularity of these flexitarian, plant-based diets. Ready to get started in a positive, plant-based direction? Here are some menu-planning tips that will help you generate sales and satisfy customer preferences.
Think plant thoughts 24/7
Often, the best way to plan what’s best for your needs is to see how others have incorporated plant-based menus at their locations.
Looking for different ways to use the ever-versatile banana at breakfast? How about suggestions for lunch, dinner and snacks? This website shares real-world c-store case studies, including ones involving plant-based menus that can be incorporated all day, every day.
Give salads a little something-something
Patrons looking for plant-based menu options aren’t interested in settling for traditional salad ingredients. Instead, why not mix things up with an unexpected something-something?
For example, using whole grains like couscous or quinoa might make the difference between an ignored salad and a surefire sale. The same holds true for dried fruits like mangoes and cherries. And don’t underestimate how much pepitas, sunflower seeds (or other seeds like them) can give salads an irresistible, crunchy twist that will help you build profits.
Treat plant-based meat like meat-based meat
It’s no secret that plant-based proteins are all the rage these days. But it’s also easy to shy away from them because dealing with anything new presents preparation challenges. The good news is, for the most part, plant-based meat can be menued in much the same way you would handle meat-based meat. And there are plenty of suggestions and preparation tips available from plant-based protein companies. Look no further than the robust websites at Impossible Foods and Beyond Meat for all the idea-generating advice you need.
Interested in making the most of the plant-based protein craze? We’re all over this trend and want to help any way we can, whether it’s sharing our own tips or pointing you toward other great resources. And when it comes to equipment, ventless cooking with Ovention’s Matchbox® 1718 is a great choice for plant-based options because they don’t have the same ventilation requirements of meat-based proteins. Let’s do this together!
Cook a full menu of delicious offerings without an oven hood. The Ovention Matchbox 1718/1313 takes the traditional conveyor oven to a whole new level.
Simple, smart and the right fit for operators looking for a high-throughput conveyor oven. The Ovention Conveyor Oven is the most technologically elegant and operator-friendly conveyor on the market today.
If you value precision and volume, Ovention has the perfect oven to fit your operation. The Shuttle sets the new standard for conveyor ovens everywhere. No other oven can operate as both a conveyor and a closed-cavity oven.
Cook a full menu better, faster, and easier. The Ovention Matchbox M360 has Precision Impingement® technology, a unique cooking carousel, and a small footprint, making it the perfect fit for any operation.
Finish your plates with ease and precision with this robust IR finishing conveyor. Melt, sear, toast, and finish to perfection with this operator-friendly, quiet conveyor.
Revolutionary infusion of Decoupled Air and Infrared (IR) technologies. Independently controlled top and bottom cavities, each with its own interior light and control panel.
Introducing MiSA; Microwave Speed Assist. Higher quality, higher speed, smaller footprint.
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Cooked with Conveyor 2600/2000