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Stir it up magazine November December 2015

DINERS DEMAND MORE MEAT-FREE DISHES THIS CHRISTMAS >> Caterers are being urged to give more prominence to vegetarian dishes on Christmas menus as research reveals over half of diners feel there is a lack of choice when it comes “...collections allowed the team to make over 3,000 meals for the most vulnerable people in society...” P A S T R Y • D A N I S H • V I E N N O I S E R I E An exceptional collection of traditional, delicate ready-to-bake pastry, Danish and Viennoiserie products, brought to you by Kara Foodservice Launch promotion available - contact your wholesaler for more information Will Matier, MD of Vegetarian Express “...giving a little more thought to vegetarian menus will make for an even more profitable Christmas.” The Foodservice Bakery Brand FOR MORE INFORMATION ON PRODUCTS CALL 0161 351 2399 OR VISIT WWW.KARAFS.CO.UK FOOD & INDUSTRY 36 NOV / DEC 2015 to eating out over the festive period. Independent research, commissioned by Vegetarian Express, reveals that 54% of people think there are not enough vegetarian options on menus at Christmas, rising to 65% among women. When asked how many vegetarian dishes customers would like to see when dining out at Christmas, almost two thirds (62%) feel two or three meat-free options would give a better choice, while more than a quarter (27%) think this doesn’t go far enough and demand four or more. Will Matier, MD of Vegetarian Express, says: “Christmas is a vitally important period for caterers, generating more revenue than at any other time of the year. Plus, with gross profit margins typically greater on vegetarian dishes than on meat options, giving a little more thought to vegetarian menus will make for an even more profitable Christmas. “The festive period can, however, often be one of the most challenging occasions in terms of menu planning and ensuring the offering hits the right note for all customers. With Christmas being a time to indulge, caterers should really be offering their vegetarian diners the same level of choice as their meat-eating companions and making it a cracker of an occasion for all their customers!” Mark Laurie, director at NCASS


Stir it up magazine November December 2015
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