Neha Anand
Neha Anand

There has been a sea change in the restaurant business in recent years, brought on by the rising popularity of vegetarian and vegan menu items. Restaurants now have a new, large demographic to appeal to thanks to the growing vegan and vegetarian community. Director of TLH at Three Layer Hospitality (Neha Anand) is an industry veteran who has seen the trend firsthand in her own restaurants.

Recent research estimates that the global market for plant-based foods will expand from its current value of $49.2 billion in 2020 to $74.2 billion in 2027, expanding at a compound annual growth rate (CAGR) of 7.9 percent. Concerns regarding animal welfare and global warming also play a role in this expansion. More and more customers are looking for plant-based menu items for ethical, health, and environmental reasons, giving eateries a new market to serve.

Anand has adjusted her menu to accommodate the growing demand for vegetarian and vegan alternatives, which she predicts will only increase in popularity. Her upscale Dubai restaurant, Jun’s, now features vegan and vegetarian alternatives to meet the growing demand for food prepared without animal products. Vegetarian and vegan options can be found on the menu, all of which are prepared with care using local, seasonal produce.

The inclusion of plant-based options on a restaurant’s menu presents a number of issues, not the least of which is making sure those dishes are appealing to a diverse customer base. Anand understands the difficulty of this task and is committed to the idea that food should be both beautiful and delicious. She also places a premium on educating her staff so that they can confidently respond to diners’ inquiries regarding the origins of the food they are served.

Anand thinks it’s crucial to inform customers of the advantages of plant-based eating in addition to providing them with opportunities to do so when dining out. Many customers, she says, are reluctant to explore plant-based solutions because they are sceptical of the quality and flavor. By demonstrating the tasty and healthful options available and educating customers on the advantages of a plant-based diet, Anand and her team aim to dispel these myths.

Anand has a strong interest in environmental protection and minimising her businesses’ carbon footprint. She hopes that by offering more plant-based dishes, she can meet the rising demand and contribute to environmental protection. Her eateries are helping to create a more sustainable food system by lowering their reliance on animal products, and she has a lot to do with it.

In conclusion, there is a major effect on the restaurant business from the rising demand for vegetarian and vegan options. To keep up with the demands of her customers, industry pioneer Neha Anand has regularly updated her menu. She thinks it’s crucial to provide guests with appealing and tasty plant-based options, inform them of the benefits of such food, and demonstrate a dedication to sustainability. Anand is well-equipped to continue making waves in the hospitality sector thanks to her knowledge and enthusiasm in the kitchen.