Meatless Monday is featured in this month’s issue of The National Culinary Review (NCR), a leading industry publication sharing the latest in menu trends and restaurant management with over 22,000 culinary professionals across the country. The magazine’s June issue includes two pieces on the Meatless Monday movement, showing restauranteurs how they can use the campaign to tap into consumer demand and highlight their commitment to healthy, sustainably sourced options.
According to NCR, requests for meat-free options are on the rise: a recent survey found that about 40% of consumers seek out meatless options and 30% would like to see more vegetarian items on restaurant menus. Many chefs and restaurant owners have found that Meatless Monday is a creative promotional strategy that can help attract these health and environmentally conscious customers.
“For us, [Meatless Monday] was clearly an opportunity to share a message around health and well-being” said Dave Willard, senior director of culinary services for institutional feeder Sodexo. “We’ve always offered meatless options. Calling them out in this way, however, is new, and we’re seeing customers on Mondays we don’t necessarily see every day, which tells us we’re tapping into a new consumer group.”
NCR’s coverage of the Meatless Monday movement includes quotes and promotional tips from a wide range of culinary professionals. From boutique restaurants like Locanda del Lago in Santa Monica, CA and Almond in Bridghampton, NY, to national outlets such as Sodexo and Moe’s Southwest Grill, all eateries can enjoy the positive benefits of a Meatless Monday promotion.
Read NCR’s full coverage by downloading this exclusive PDF, or sign up for future publications by visiting The American Culinary Federation‘s website. Once you’ve seen what Meatless Monday can do for your business, start your own promotion with the help of our free Restaurant Toolkit.
