Vegans Pay Up To 65% More For Their Restaurant Meals Than Regular People, Says New Report.
Caterer.com studied the eating habits of people with different eating lifestyles and how much they’re willing to spend.
The study revealed that 25% of UK diners are considered selective eaters and approximately 9% of them opt for vegan meals.
Vegan, vegetarian, flexitarian
“Vegetarian, flexitarian or pescatarian. Gluten-free, dairy-free or fat-free. We’re paying more attention to what we eat (or don’t eat) than ever before,” said Caterer.com.
“One in every four people who walk into a UK restaurant will have a dietary requirement of some kind. Digging a little deeper, we found that selective eaters are more likely to be under the age of 35, identify as female or non-binary, live in an urban area or on an income of £50,000 or more. They are also more likely to live in the east of the UK.
“We asked over 2,000 people with dietary requirements about their eating out habits. And it turns out that, far from being a burden, they’re a huge opportunity for UK restaurants.
“Selective eaters like to dine out regularly. 80 percent eat out at least once a month and 60 percent would go out at least once more if restaurants went the extra mile for them. If restaurants can fulfill the demands of people with dietary requirements, the benefits could be huge.”
Meg Ellis is the Marketing Director at Honest Burgers, which offers the vegan Beyond Burger.
“At Honest we put a lot of effort into training our staff around dietary needs and preferences and ensuring our processes are robust and externally audited so people can feel reassured before their first bite. We support this with a broad approach to recruitment,” she said.
“We have a number of vegetarians and vegans amongst our teams who helped to test our recipes and their response has been really positive.”
Why pay more?
Other restauranteurs say that developing vegan meals can be more costly. Chef Chanelle Nicholson said that even though vegan ingredients are cheaper, a lot more effort and time goes into creating the vegan meals hence why they charge more.
Comparing a steak meal with braised aubergine, she said: “My fixed overheads are the same for each: rent, rates, power, water, gas, waste collection, music license, operating an EPOS system, credit card charges – the list goes on.
“The cost of the main elements – a hanger steak versus an aubergine – is where the first difference lies: the aubergine portion itself is 25 percent of the cost of the steak.
“But the ‘labor’ (for want of a better word) cost is probably flipped. So, why is the cost not the same? The answer is the age-old formula of supply and demand. If the demand at that price point is not there, it won’t sell. And restaurants need to sell food to remain in business.”
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