How to make a flexitarian menu more attractive than meat and veg - nice restaurant with good vegetarian dishes

It's hard to say when "flexible" becomes a new "vegan", or we dare to say "fruit",, it seems to happen at the same time that leading scientists have proposed a revolutionary diet designed to save the planet-the planet's healthy diet.
Assuming that it is possible to feed 10 billion people in a healthier way without further catastrophic damage to the planet, the diet is almost equal, the latter is mainly because it is recommended that only 14 grams of red meat and 29 grams of chicken should be served on a weekly diet. Michael Healy-
Rae, in particular, has been shaken and has been shaken since then.
But it triggered a conversation about the Irish diet.
There is no doubt that his agricultural heritage is built on and continues to be supported by a thriving cattle industry --
As a result, we will have to adapt to warming and a more fragile world climate.
All of a sudden, the harsh Mammy was banging on the bedroom door and telling us to turn off loud music or get off the computer.
But what is flexibility, and for a long time before the planet's healthy diet hit the headlines, some of Dublin's cafes and restaurants are playing to provide more sustainable vegetarian and vegetarian diets --friendly menus.
On this side, there has been a considerable shift in the upward direction of the urbanization of Coca-Cola Lane in Smithfield, Dublin, which launched a flexible one after discussing the previous menu at the end of last year
Since then, many other restaurants in Dublin have tried flexible menus, such as the BuJo burger shop in Sandymount, Dublin, which has introduced a menu that goes beyond the beef factory --
Burgers that can be enjoyed as vegetarians or vegetarians.
According to Jason Mac, the owner, "Resilience is really a good plant food --based.
So what we do is, on our evening menu, everything is either vegan, vegan, and then omnivores --
Non-vegetarian or vegan-
There is the option to add meat ".
If you don't know the option, that's because a) is very rare in the dining scene in Dublin, and B) urbanites actively avoid playing it.
You can't find a little "v" or leaves next to the plate.
No deep-rooted reaction
There is nothing better than the millennial vegetarian mood here.
Instead, they want to show food without labels.
Chef Rachel Lynch said: "We tried not to classify anyone.
We can have meat or fish if people want meat or fish, but if this is what you want too, we will create an opportunity to avoid meat or fish ".
What does this tell us about eating out on 2019? Many people are still afraid to be the only vegan or vegan to avoid being thrown into the trash because of "difficulties.
All Instagram accounts in the world can't immediately undo the meat of generations. and-two-
Seems to be vegetarian thinking.
When it comes to the flexible menu of the city, of course, there is already a foundation.
Lynch used to be with Brother Hubbard.
Great champion of all forms of vegetables-
She herself is also a vegetarian and explains that most dishes start with vegetables in the city.
Whether it's dehydrated, grated, washed, crispy or waffles
From autumn shades to pastel colors on paintings, the way vegetables are used is unlikely to be seen elsewhere in Dublin.
"It's always about interest or distortion of something," she said . ".
"I have a library. I often go online.
I will use a lot of resources to get the bud of an idea and then develop it by talking to the team and seeing what we have in the season and see what we can get
"She admits that it can be more challenging to roll out vegetarian and vegan dishes that look complex, saying that" sometimes it does take a little bit of work to find a better supplement or ingredient for vegetarian or vegan dishes, but it's only half the fun.
"One of the main considerations is that we don't want to copy.
Many places to make vegetarian or vegetarian food, they try to copy classic food with meat or fish and use meat substitutes. It’s plant-
Based on this, we can be more creative in the kitchen.
"If we're talking about sustainability here, then it seems more sustainable to provide caramel carrots than to twist them into something like bacon.
Nevertheless, Mac an Tsionnaigh insists that these foods "have their place", especially for meat eaters who are changing their diet but are eager to get close to their comfort.
In industries like restaurants, loyalty is influenced by fickle factors such as weather and Instagram grid aesthetics, and you need to appease and coax your customers to a certain extent.
This is done by ensuring that they receive the same carefully crafted dishes in the same control environment each time, with the same bank staff on hand.
With the funds you need to maintain operations in the restaurant business, you won't easily enter the new strategy --
Especially for companies that end up spending more money on their owners.
Urbanites mainly use organic vegetables, resulting in higher prices, while the vegetarian menu is more "Labor"
"More intensive than the standard menu," Lynch said ".
In addition to this, avoiding allergens will add more costs.
Oh, the menu at night is gluten.
They told me it was free.
"We like to sneak around," Lynch said . "
However, for people who eat meat, being gentle is relatively more affordable.
"Our meat addition is almost cost price, so we don't really make any money on meat addition," said Mac an tsionnaig . ".
It's no coincidence when a menu like this pops up
So far, there are very few such restaurants in Dublin restaurants or well-known institutions.
Some of Ireland's most exciting food developments have been carried out in cafes and indoors
Between restaurants like Gertrude's or Urbanity.
This helps urbanites not to classify themselves as a cafe or brunch venue, but rather something closer to making "exquisite casual food" that is blurry enough to accommodate the left-of-
Center menu options.
But as any vegan has asked in recent months, Lynch says, why is it still hard to find exciting vegetarian and vegan options in Dublin, "I think it depends mainly on training and education ".
"There is not a huge incentive in this industry to develop it.
Many chefs will receive more classic training but will still eat more meat. and-veg-
Because it's easier because they know what to do because it has a longer history and vegetarian cooking, you have to be able to innovate and turn an idea into something completely different.
"From a business owner's point of view, I think it may just be fear, fear of something different," said Mac an Tsionnaigh . ".
"We are a fairly new industry and we can take some risks, but we can do things that are not meat or fish --
As a business owner, you think "Oh, I don't know ". It’s risky.
If we do it for five or ten years, you will become more risky. averse.
"Also, if a product serves a business, they are more hesitant about changing it," Lynch notes, "unless there is a very good reason to do so and most people eat meat on a regular basis, so it may not be worth their time at this point. ".
Very good reason to enter: planet healthy diet.
Of course, diet is a factor in the design of this menu, like it or wrap it up, we will start to see the actual effect of it where we eat.
"We have been talking about certain products that we are currently using or will use in the past," Lynch said . ".
"People eat too much meat, so we'll see more restaurants like this that offer vegetarian food, and you can add some meat to it," added Mac an Tsionnaigh . ".
You can make the argument that restaurants can lead in healthy eating by hanging non-
Carrots in front of us.
Tsionnaigh for Mac is inconsistent.
"I don't think restaurants should educate customers.
I think you learn more from customers than they do from you.
I don't think it's preaching or preaching to people.
"We don't talk about chickens in cages or anything like that.
We use moral meat, but it's an industry that exists, and we don't care about politics.