On a Budget? Look at Your Menu
Plant-based diets are in the middle of a long moment. Gone are the days of vegetarians making do with a plate of limp noodles with butter. Vegetarian and vegan are in. You’ve probably also noticed an uptick in the term “plant-based,” a descriptor meant to emphasize that people don’t need to eschew meat altogether to enjoy eating more vegetables and non-animal sources of protein.
But with all the fuss, it’s easy to forget one of the reasons some people go meat-free to begin with: Meat is expensive.
So, when it comes to your catering budget, going vegetarian can mean cost savings—if you play it right. Follow our three tips below to set yourself up for plant-based, and financial, success.
Stick With Who You Know
It’s always worth price-shopping among different vendors, of course. But in some cases, going to a vegan caterer could mean that you’re paying a premium for specialized knowledge and high-end ingredients.
That’s not a bad thing, of course, particularly if featuring a plant-based diet is a part of your meeting’s mission. But if your goals are more about staying on budget, talk with the caterer you normally use. Explain that you’re looking to cut down or eliminate meat from the menu, and be transparent that part of the reason is to save money. They may be willing to give you a break on their standard pricing for some items (say, a tomato sauce instead of a meaty ragù) and can suggest other meatless ways to add heft to a meal.
Think Beyond Substitutions
“It’s great seeing our chefs and hotel teams elevating their offerings…[and] now having increased focus on true plant-based items in their natural state,” shared Marriott International’s Jennifer Kellogg, CMP, vice president of global operations, meetings and events for the U.S. and Canada, and Thomas Rebler, vice president of food and beverage for the Caribbean and Latin America, in a showcase of meetings trends for 2024.
The emphasis there? “Natural state.” While meat alternatives have their place in a plant-based diet, that’s not where savings are found. Plus, calling attention to the vegetarian-ness of a dish may make some attendees move on—but if it’s a dish that’s plant-based from the start, they’re less likely to notice that it’s meat-free.
When you meet with your caterer, come prepared with suggestions of menus or dishes that just happen to be plant-based, as opposed to something that’s a vegetarian version of a “regular” dish. Think three-bean chili and chickpea curry as opposed to “vegan burgers” or “vegetarian wings.”
Go Global
Along the lines of going “natural state” meat-free, turning to global cuisines that already lean into plant-based dishes lends your event international flair and can help you stick to your line budget. India, Mexico, Ethiopia, Thailand, Italy—meat is found in the cuisines of these countries, but they’re not as reliant on it as some other nations.
Showcasing plant-based entrees, then peppering in delicacies of the region you choose—say, a dessert buffet or beverage station—keeps the fun factor high without explicitly signaling that you’re hosting a meat-free event.
If you don’t want to eliminate meat altogether, though, ask your caterer for ways to turn meat into a flavoring agent instead of making it the centerpiece. Mains such as spaghetti carbonara and sides such as roasted brussels sprouts with bacon can give your meal the umami flavor of meat without weighing down your budget—or your guests’ digestion as they head to their next session.
