Australia has one of the largest vegan communities worldwide, per capita. In fact, back in 2018 Australia led the world in Google searches with the word ‘vegan’.

A study carried out by the CSIRO and the University of Adelaide found that one in six Australians are buying plant based milk alternatives (almond, soy, oat, coconut), regardless of whether they have an intolerance to dairy.

With veganism on the rise and here to stay, restaurants need a menu with a good selection of both vegan and vegetarian dishes to keep new clientele coming in.

Social trends to be aware of:  

The stats are showing us the way… by providing several vegan alternatives, you are not only satisfying your vegan and vegetarian customers, you are also inviting the non-vegans to visit your restaurant with their vegan friends. So everyone wins.

Vegan, vegetarian, pescatarian, or a flexitarian?

There is also another group of people to cater for – the “flexitarians”, people who are mostly vegan but occasionally consume meat. In the majority of cases, parties of people will have vegans, vegetarians, pescatarians and flexitarians.

We are far more educated today around nutrition, diets and wellbeing than we were even five years ago. People opt for vegetarian and vegan diets based on personal health and wellness choices, or for ethical reasons.

How much of your menu needs to be vegan/vegetarian?

There is a lot of evidence that points to increased profits by adding vegan options on a menu. In the US in 2019, restaurant owners saw a 13 per cent increase in business by adding vegan options.

Veganism is no longer just an “alternative”. It could also be an economical benefit, with meat prices expected to climb as economies around the world open back up.

We recommend diversifying your menus and catering to all dietary needs. When a menu has a wide selection of vegan and vegetarian options, you can satisfy 100% of your clientele.

Introducing vegan and vegetarian menu items can be a gradual process. Perhaps start with those dishes that are not popular and look at removing animal products here first. Make it a subtle transition and let your social media followers know there are new dishes on the menu just as you would your other new dishes, but that these new ones are vegan or plant based. In other words, don’t make it a big deal; introduce vegan and vegetarian dishes like it is part of your normal changing menu.

The point here is that vegan and vegetarian diets have to be treated as personal preferences that your restaurant fulfils.

Your local H&L Account Manager is here to help

H&L has account managers in every state with people on the ground and only a phone call away. We are hospitality people so we live and breathe your challenges and support you to achieve your goals. If you need help with developing menus with more vegan and vegetarian alternatives, call your local H&L account manager or call H&L on 1300 778 340 – we are here to help.


H&L POS – working with you to help you grow your business

H&L POS has been delivering POS solutions with extensive back of house and staff management systems to the hospitality industry for more than 30 years. As hospitality people at heart, H&L understand the critical requirements for each food and beverage operation. We have staff in every state of Australia providing direction and advice as you grow and as technology changes.

Call us at 1800 778 340, email or fill in the form below to discuss your venue’s needs.