{"id":24490,"date":"2023-04-20T13:11:03","date_gmt":"2023-04-20T18:11:03","guid":{"rendered":"https:\/\/gfs.com\/?p=24490"},"modified":"2026-01-23T13:01:05","modified_gmt":"2026-01-23T18:01:05","slug":"a-veg-centric-bounty-awaits","status":"publish","type":"post","link":"https:\/\/gfs.com\/en-us\/ideas\/a-veg-centric-bounty-awaits\/","title":{"rendered":"A Veg-Centric Bounty Awaits"},"content":{"rendered":"\n

Old-school vegetables are enjoying some newfound love. Veg-centric plates give veggies a starring role on the menu, offering guests tasty options and restaurants a way to tame the high cost of meat.<\/p>\n\n\n\n

These aren\u2019t your grandma\u2019s Brussels sprouts. That\u2019s because grandma never dreamed of hitting them with a dash of Asian five-spice powder and pan-frying them in bacon grease with sausage bits.<\/p>\n\n\n\n

\u201cCustomers are still willing to pay for good food. Maybe not the $50 beef filet, but something different,\u201d said Erin Copeland, a Houston-based Gordon Food Service\u00ae<\/sup> Culinary Specialist. \u201cAs an operator, it requires creating something unique and delicious at a price point that makes people comfortable.\u201d<\/p>\n\n\n\n

Veg-centric sits right in that sweet, er, savory spot. Grilling, roasting, braising, deep-frying and other aggressive cooking methods add a new dimension to vegetable flavor. Adding a protein component elevates vegetables to a center-of-the-plate presence.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Turn Up The Veg-Centric Hype<\/strong><\/h2>\n\n\n\n

A challenge operators face is shedding the perception that veg-centric is something more than a vegetarian or vegan menu option.<\/p>\n\n\n\n

\u201cWords or pictures are the best way to market vegetable dishes on the menu,\u201d Copeland said. \u201cVegetables offer lots of color, and clever, catchy phrases make me say, \u2018That sounds like something I want to try\u2019.\u201d<\/p>\n\n\n\n

Here are a few examples:\u00a0<\/p>\n\n\n\n

    \n
  • \u201cLet\u2019s Go Bowling<\/em>\u201d invites guests to take a second look at the descriptions for entr\u00e9e bowls, salads, stir-fry items or veg-centric pasta dishes.<\/li>\n<\/ul>\n\n\n\n
      \n
    • \u201cWelcome to the Farm-acy<\/em>\u201d hints at vegetables, but doesn\u2019t exclude pork, beef, chicken, seafood, sauces and beyond.<\/li>\n<\/ul>\n\n\n\n

      \u201cKnock Me Over with a Feta<\/em>\u201d will make people curious about how you\u2019re incorporating cheese on the veg-centric menu.<\/p>\n\n\n\n

      Veg Out on Familiarity<\/strong><\/h2>\n\n\n\n

      Once people are curious, then it\u2019s all about dialing up the flavor. A popular choice on menus right now is Mediterranean, with seasonings perfect for veg-centric eating.<\/p>\n\n\n\n

      \u201cWhat comes to mind when you think about Mediterranean flavors is freshness \u2014 fresh tomatoes, cucumbers, peppers, lemon, nuts, parsley,\u201d Copeland said. \u201cThe dish can include chicken, beef or lamb, with tzatziki sauce or garlic. You may have many of these things elsewhere on the menu already.\u201d<\/p>\n\n\n\n

      Operators also should consider local cuisine. Crawfish are popular along Texas-Louisiana Gulf Coast, and Copeland has seen them used in veg-centric dishes at Vietnamese restaurants, prepared with sesame oil, star anise and Thai chiles.<\/p>\n\n\n\n

      Texas also is big on barbecue, and smoky flavor pairs well with vegetables. For a new twist using familiar foods, simply add a few bites of pulled pork or smoked salmon to a dish with corn, potatoes and shiitake mushrooms, then add a ramekin of barbecue glaze on the side.<\/p>\n\n\n\n

      Veg-Centric Innovation<\/strong><\/h2>\n\n\n\n

      With meat costs running hot, veg-centric entr\u00e9es offer operators a way to use less meat and more vegetables to achieve higher margins. To help, using flavorful value cuts like slow-braised beef tri-tip is an option.<\/p>\n\n\n\n

      Some operators are finding success with fun plays on dishes that would normally contain meat. Eggplant, mushrooms, hard-cooked eggs, cheese and toasted nuts can stand in for meat at a fraction of the cost, all while adding texture to a dish.<\/p>\n\n\n\n

      People still seek out good food. Even in a tough economy Copeland expects people will continue to pay for great flavors that make them want to come back to your establishment. veg-centric creations can play a role.<\/p>\n\n\n\n

      \u201cWhen it comes to vegetables, it seems hard to innovate,\u201d Copeland said. \u201cBreak boundaries and try new things. Try new cuts or new cooking techniques. Easy to say. Hard to do. The restaurants who do it will increase their chances for success.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

      Restaurants thrive on vegetable-forward menu creativity.<\/p>\n","protected":false},"author":20,"featured_media":24491,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[132,68,131,110],"tags":[],"class_list":["post-24490","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars"],"acf":[],"yoast_head":"\nA Veg-Centric Bounty Awaits | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Reinvent your meals with the veg-centric dining trend. 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