The European vegans were twice as many in 2020 compared to 2016. And those who self-identify as flexitarians now represent about 30% of the entire population.
In 2021, ONA became first all vegan restaurant to get a Michelin star. This was also the year Michelin introduced green stars for restaurants combining “culinary excellence with outstanding eco-friendly commitments”.
Recognition and excitement make people try
By using what’s familiar in a new way, you will usually get something your guest finds interesting but not too strange. Ginger-beets, baked watermelon and avo-coffee ice cream are all great examples.
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Don’t be a chicken
To make veggie dishes exciting, we must dare to try new pairings. Potatoes are great with nutmeg, parsley and horseradish. But you can also spike it with some chipotle, smoked paprika or pink pepper. Cucumber salads can be made with ginger, wasabi, apple and curry, instead of lemon, olive oil and feta which is the traditional combo.
No more bad avocados
One more avocado in the bin is bad thing for your business. So, what if you could simply avoid those food-wasting time thieves? How about avocados that are green and gorgeous every time? Well, here they are.