Developing Flavor-Forward Plant-Based Menus

Live Events
Apr. 12, 2023

two chefs holding plate of served delicious food

Driven by a growing awareness of how diet and food choices significantly impact the environment and our health, having nutritional plant-based options on menus has shifted from novelty to necessity. "People have started to pay attention to what's on their plate. It's not just fuel for the body," explains Sodexo Live! Regional Executive Chef Juan Pulido. "Our guests are aware of what they're eating and where it's coming from. Understanding and recognizing their preferences on our menus is critical."

One-third of restaurant diners between the ages of 18–34 look for vegetarian or vegan entrées as their first choice, according to the 2021 Center-of-the-Plate Seafood & Vegetarian Consumer trend report. Creativity plays a vital role in the success of a plant-based menu, and Sodexo Live! leads by example. "We challenge ourselves," said Chef Pulido. "It's not a case of simply substituting ingredients."

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Learn more about how three of our venues have been incorporating delicious plant-based options into menus across North America.

Indianapolis Zoo

Corn with cream and limes

For the food and beverage team at the Indianapolis Zoo, moving towards more sustainable dishes is a goal that makes sense. "If you can do it, why wouldn't you?" said Pat Cummings, Sodexo Live! General Manager for the Zoo.

"I've been experimenting every year with different meatless options," said Executive Chef for the Zoo, Edward Yows. Chef Yows sourced a delicious barbeque jackfruit product to introduce zoo guests to a new way of thinking about plant-based options. "We had nachos topped with jackfruit pulled 'pork,' a barbeque sandwich made from the jackfruit--different options in addition to our salads and vegetable wraps that don't have meat."

But while many guests opt for plant-based items for the health benefits, some don't have the choice. Cummings and Chef Yow put time and effort into developing a diverse menu to ensure all zoo guests have an option. "If someone needs to eat that way for medical reasons, they can still get 'chicken' tenders," explains Cummings. "It's just a meatless tender. They can get the hot dog, but it's vegan. Having those choices improves the guest experience. How can we do something that isn't going to make someone feel left out?"

Phipps Conservatory and Botanical Gardens

Plate of falafel and pita

"Phipps' mission is three-pronged. It's people, plants, and planet," explained Amy Reed, Sodexo Live! General Manager at Phipps. "Over the years, we've stayed in rhythm with them." Café Phipps has seen sales grow tremendously while focusing on bringing operations more into alignment with this mission.

Today, the menu at Café Phipps is 80% vegetarian or vegan. But to Reed, it's important to be able to please everyone. "We always try to have something that is accessible." All the kids' meals on the menu are vegan or vegetarian while still including favorites like pasta with vegetable Bolognese and pizza. Phipps also offers a plant-based menu package for weddings. "Almost every bride that comes in is really interested. Our vegan chickpea cake tends to be the number one seller. People are amazed by it."

The Café has continued to look for ways to make their menu more plant-forward. "One of our sous chefs developed what we're calling our 'pulled pork,' but we're using portabella stems. They have a nice meaty texture but normally get thrown out," said Reed. "About 10 to 20% of a box of portobello mushrooms is stems. To utilize that and prepare a delicious meal means we have a dish that's so much healthier than pork, cutting down on waste and making a difference as far as greenhouse gases go."

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San Diego Convention Center

For Executive Chef Sufi Karaien, incorporating plant-based and allergy-friendly items into the menu is a priority, but so is making sure the logistics make sense.

"When we add a vegetarian meal, we're going to make sure it's both gluten-free and vegan and cover all bases," explains Chef Sufi. "We have a high volume of dietary requests. If it can be dairy-free, it's going to be dairy-free. For example, we scramble all our eggs in high-quality olive oil instead of butter. This gives any guest of ours with dietary requirements greater range in available items, while giving us the peace of mind that we are eliminating potential for allergen contamination."

The team at San Diego prides themselves on customizing dishes for customers, whether that means offering one vegetarian alternative or an entire plant-based menu. "We have one group that returns every year with about 4,000 guests. We have always provided a gluten free meal for their main lunch, now this is completely vegan as well,” said Chef Sufi. In 2022, the group requested that the menu be nut-free as well. "That was a challenge since most gluten alternatives in the pastry kitchen are nut flours. But we have outstanding pastry chefs who created an excellent selection."

The San Diego Convention Center team specializes in staying true to the region's authentic flavors--with a plant-based twist. "I love finding unique applications to give that really bright Southern California flavor. We powder beets, carrots, or Meyer lemons to give pops of color and flavor. We'll char poblano chilies, onions, or garlic and make charcoal, then grind them up. We'll then use that as a seasoning, or we can mix that with mayonnaise and do a black mayo with activated charcoal, which is very flavorful."