What’s the Next Big Thing in Plant-Based Takeout?
The current environment has accelerated interest in plant-based takeout and delivery. According to GrubHub, vegan orders have increased 23% over 2019 and plant-based orders increased 135%, with plant-based burgers being the most popular item.
Everyone should have a plant-based burger on the menu–but what's next? What other plant-based items can you add to your menu?
We asked our Crave Makers what’s cooking in the world of plant-based takeout. Here’s what they said.
Chef Matt’s Approachable Favorites
Plant-based protein can be fairly new for some consumers. With the flexitarian eater, they’re exploring plant-based options and the best way to help them try is to create something familiar.
To do that, you can take something on your current menu and offer an alternative protein or add a new comfort dish like 'loaded' fries with MorningStar Farms® Chorizo Crumbles.
THE BEST WAY TO HELP THEM TRY IS TO CREATE SOMETHING FAMILIAR."
How to Package It: Package cold with cold and hot with hot. Keep the fries on the top so they can breathe and steam can release.
Why It Works: Customers will be willing to try familiar favorites, and using fries and waffles as your base should keep your food costs fairly low.
Chef Heath’s Breakfast with a Kick
In the current climate, operators need a plant-based protein that can work doubly hard, like chorizo. It’s versatile, travels well and can work in main and side dishes all day long. It’s also a very popular protein in Mexican cuisine, which according to Datassential is the one of the top items ordered for delivery.
You can make just about anything with chorizo, but the classic burrito will travel really well for takeout. Try making a MorningStar Farms® Chorizo Crumbles breakfast burrito with eggs, shredded potatoes, cheese, and salsa verde. You can pair it with a side of chorizo-topped potato wedges.
IT’S VERSATILE, TRAVELS WELL AND CAN WORK IN MAIN AND SIDE DISHES ALL DAY LONG."
How to Package It: Wrap the burrito in insulated aluminum foil and the potato wedges in a small insulated container.
Why It Works: Consumers love Mexican flavors and breakfast all-day, plus you can upcharge for the kicked-up side dish.
Whether it’s a twist on an old favorite or a totally new addition to your menu, there are all sorts of ways to tap into the surging demand for plant-based options and give your customers what they’re craving.
Check out more from our Crave Makers
Discover More Industry Resources
Plant-Based Protein Category Story Brochure