Where do vegans turn after restaurant closures?

From laist.com

By Ezra Salkin

It always sucks when your favourite L.A. restaurant closes. Multiply that feeling tenfold if you happen to be vegan and already live as an outlier. While Los Angeles has long been seen as a hub for plant eaters, lately, not everyone has felt that way.

Donna Jean, an Italian-inspired vegan restaurant in Sherman Oaks, which shuttered at the end of 2025, was just one L.A. restaurant to close in recent years. Chef Roy Elam opened Donna Jean, which became a beloved community staple, in 2022, naming it in honour of his mother who died of breast cancer but switched to a vegan diet in her final months, in lieu of another round of chemo. The restaurant became known for preparing all its pizzas, pastas and sauces from scratch while using top-notch ingredients. 

                                                  Donna Jean's sitting vacant on Woodman Ave, after closing in December.    (

Ezra Salkin

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LAist

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“It really felt like a small-time kind of community restaurant in a lot of ways,” said Josh McClain, a former manager, going as far as calling it a “lifeline” for certain customers with niche allergies.

In spite of its dedicated fanbase, at the end of the day the restaurant just never was able to expand beyond them, said Elam, who still operates the original Donna Jean restaurant in San Diego.

“We could have a $10,000 day and that would be our whole entire week, and every other day would be, like, $0.”

It’s a problem spread across the local landscape. Other notable vegan restaurants in the Valley to have closed over the last five years include Krimsey’s, Mamicon’s Vegan Mexican Restaurant, Sugar Taco and the Van Nuys location of Grain Cafe.

It got us thinking .... What do plant-based diners do when their favourite restaurants go away? Stay home and cook? Eat vegan dishes at omnivore restaurants? Give up the lifestyle altogether? We spoke to a handful of vegan Los Angeles diners to get a better grasp.

Veganism out of fashion?

McClain, a former manager at Donna Jean, became vegan during the last five years of Covid, initially due to supply-chain fears related to the availability of meat. He does believe there’s substance behind conversations about veganism going out of fashion. Post Donna Jean, rather than eating out, he and his girlfriend have been staying home, disconnecting — as much as possible — “from the structures of agriculture,” he said.

The couple have started the practice of homesteading, making their own tofu, sourdough, soy and oat milk, continually dialling in and refining their processes, as being vegan “can get pretty expensive,” he said.

 “Typically, most people that are vegan, they have the time to be able to do so," he added. "They have the money to be able to do so. They have the time to figure out dishes, test, and experiment."

He acknowledged that it’s only in recent history that vegans have been able to go out and enjoy restaurants like everyone else. To do it at home, he admits: “It’s a privileged position.”

                                                             Donna Jean, when it was open and serving customers.   (Courtesy Donna Jean)

Natural correction

Eric Eichelberger, a local filmmaker who’s been vegetarian across different cities since 1994, has the hindsight of remembering what it was like before the boom of the 2010s. What’s happening now is a natural correction, he said, and nothing to be overly concerned about.

“There was a fad of opening vegan restaurants. And so there became, just like anything, too many to really support the people who were vegan, vegetarian, whatever,” he said. “It’s now back to a reasonable amount.”

That doesn’t mean Eichelberger hasn’t lost some of his go-tos. Real Food Daily comes to mind, but he stands by a simple truism: “If you have a great price point and you have great food, you're going to survive.”

He also added that places that have maintained a hippy, punk or political approach have done better, with some spots having been around for decades.

For example, he points to Studio City’s Leonors Organic (which opened in 1985), and Oh Happy Day Vegan Café and Grocery (in 1977), which sadly burnt down during the Altadena fires, though the owner is reportedly looking for a new location.

“It’s all these sort of vegan, Bacari-like kind of places that are closed now,” he said, referring to the hip — and pricey — Silver Lake omnivore restaurant. Veggie Grill is always a dependable option, he said. (One of their locations closed in the Valley, as well.)

Vegan heaven

Jacinda, a customer care associate for a plant-based brand, has been a strict vegan for 16 years. (She declined to give her last name for personal safety reasons). Hailing from Lubbock, Texas, she’s one of the optimists. “L.A. is [still] vegan heaven,” she said.

As someone who likes to eat her way around town, “Every time I see one [restaurant] close, I see a new one open,” she said. “[To this day] I don’t know how somebody could go eat at every vegan restaurant here.” 

Still, every closure, like her local favourite Hijo De Su Madre, is “heartbreaking,” she added.

But what if all the restaurants did close? “It's just not an option to change either,” she said. “We will do whatever we have to do [to stay vegan]. If we have to eat beans and corn bread at home, then that's what we're going to do.”

Supper clubs baby!

Jef Travis, a hospitality professional, has been vegan since 1991, taking on the lifestyle initially as a form of rebellion against his father who insisted on taking him hunting as a kid. As prices continue to rise, Travis predicts some vegan restaurants will continue to exist, but they’ll be expensive, and will exist mainly for special occasions. 

As produce prices continue to surge, sometimes faster than meat, due to a mix of agricultural labour shortage and escalating oil and fertilizer prices, he said things won’t get any easier for restaurants.

“Hopefully those costs will begin to plateau,” he said, as we see more streamlined mechanized processes be implemented, and as we cross the threshold into the much-vaunted AI-driven fourth agricultural revolution. 

In the meantime, Travis urged other vegans to try and stay ahead.

“Don’t neglect the frozen food section” at your grocery store, where you can stock up on produce that’s flash frozen at the peak of ripeness. That, as well as finding gathering places, “Supper clubs, supper clubs, supper clubs, baby! Let's supper-away and do it together. Let’s go to the grocery store!”  

Leaving the lifestyle

If the restaurants continue to close, Eden Gordley, an actor who started her journey toward veganism six years ago to help with sinus issues, said she might be discouraged enough to leave the lifestyle herself.

“I would say that it's not easy to cook for yourself all the time," she said. "It's really hard. Anybody who is able to do that is, like, extremely privileged.”

 “I'd be discouraged to eat out {as well},” she added, noting that vegan dishes at omnivore restaurants aren’t really reliable options. This goes for national restaurants and fast food chains, too, not just mom and pops, who often use L.A. and similar big blue cities as test markets for specialized trends. Some dishes disappear overnight, she said, and others that find their way onto menus often aren’t given much thought or intention. “They just aren’t good.”

So, what’s next for vegan restaurants in L.A.? Donna Jean’s Elam said: “This is the one thing I noticed about L.A., is that when you're new, they care. When they can't have you anymore, they care. But the middle part — that’s the hard part.”

https://laist.com/news/food/where-do-vegans-turn-after-restaurant-closures

Why clearly labelled plant-based menu options have become a business necessity

From nrn.com

Businesses can capitalize on the 42% of consumers who identify as ‘flexitarian’ 

Restaurant operators have spent the last several years navigating inflation, labour shortages, changing consumer habits, and rising ingredient costs. At the same time, one long-term shift is reshaping menus across the industry: more consumers are looking for plant-based meals.

This is no longer a niche trend: Today’s diners include vegetarians, vegans, flexitarians, and omnivores who simply want more plant-based choices when dining out. For operators, the opportunity is not about replacing traditional menu favourites — it’s about making plant-based options easy to find and order.

Consumer demand continues to grow: Global market research firm Grand View Research estimates the vegan food market reached more than $22 billion in 2025, and projects continued double-digit annual growth through 2033. NielsenIQ has also reported continued growth in plant-based purchasing behaviour. Importantly, many of these consumers are not strict vegans or vegetarians. They still eat meat but are increasingly incorporating plant-based meals into their diets throughout the week. Many are looking for flexibility, variety, and perceived health benefits.

According to Euromonitor, 42% of global consumers identify as following a flexitarian diet, meaning they are intentionally reducing consumption of animal-based products without eliminating them entirely. In the United States, plant-based eating has expanded well beyond consumers who identify as vegan or vegetarian. Research cited by Restroworks found that 54% of U.S. adults eat vegetarian meals sometimes or always when dining out, while 25% report eating vegan meals sometimes or always when eating out.

Younger consumers also increasingly expect restaurants to offer at least some plant-based choices. Research from Packaged Facts and other market analysts shows that younger generations are more likely to experiment with plant-based foods and alternative proteins.

For operators, offering plant-based options is becoming less about following a trend and more about meeting evolving customer expectations. These changing dining habits matter operationally because flexitarian guests rarely search specifically for “vegan restaurants.” Instead, they are choosing restaurants where plant-based dishes are easy to identify, clearly labelled, and integrated naturally into the menu.

This is especially important for group dining. One vegetarian or vegan diner can influence where an entire group chooses to eat, meaning unclear or limited plant-based options can cost restaurants an entire party.

                                                                                                                             Peter Garritano

Clear menu labelling builds trust

Offering vegan or vegetarian items is only part of the equation. Guests also need confidence that the information is accurate. One of the most common frustrations among plant-based diners is inconsistency between online menus, printed menus, delivery platforms, and staff knowledge. A dish may appear vegetarian online but contain hidden animal-based ingredients in person, or a server may describe it differently than the menu. These inconsistencies create friction during ordering and can damage customer trust.

For many guests, convenience matters just as much as availability. If customers have to ask multiple questions before ordering, the process becomes more difficult than it needs to be.

Clear and consistent labelling helps eliminate confusion. Restaurants that successfully serve plant-based diners typically use:

• Standardized vegan and vegetarian icons

• Consistent labelling across digital and printed menus

• Clear ingredient descriptions

• Staff training around substitutions and allergens

• Updated third-party delivery platform information

Consumers also increasingly decide what to eat before they walk through the door. If vegan and vegetarian options aren't clearly visible on a restaurant's website, QR code menu, Google Business Profile, or delivery apps, many guests will simply move on to another option.

Plant-based labelling should remain consistent everywhere customers interact with the menu, including the above digital locations, as well as on social media platforms and catering menus.

Labels of vegan, vegetarian, and plant-based describe ingredients and should not automatically imply that cross-contact is impossible; restaurants should separately disclose the use of shared fryers, preparation surfaces, or equipment when relevant.

Some restaurants take this one step further by creating a dedicated vegan or plant-based menu. While not every operation has enough offerings to justify one, a separate menu signals that plant-based diners are a priority and makes it easier for guests to find suitable options. Restaurants don't need to create new dishes. Existing vegan and vegetarian menu items can simply be grouped into a dedicated section, giving diners even more confidence than menu symbols alone.

Staff training is part of the customer experience

Menu labelling alone is not enough. Front-of-house staff must also understand the menu and be able to answer questions confidently.

Plant-based diners often ask about ingredients, preparation methods, substitutions, and cross-contact concerns. If servers appear uncertain or provide conflicting answers, guests will lose trust and confidence.

A brief staff review of vegan and vegetarian menu items, substitutions, and common ingredient questions can significantly improve the guest experience. Staff should be prepared to answer which dishes are vegan or vegetarian, whether substitutions are available, and whether sauces, broths, or sides meet those standards.

Plant-based options can support operational flexibility

Plant-based menu items can also create operational advantages. Grain bowls, pasta dishes, vegetable-forward entrées, bean-based proteins, and globally inspired dishes can diversify ingredient usage, reduce exposure to volatile protein pricing, and increase menu flexibility. Many operators are successfully integrating a handful of clearly identified plant-based dishes directly into their core menu rather than creating an entirely separate concept.

The opportunity is about choice

The growth of vegan, vegetarian, and flexitarian dining does not mean every restaurant needs to become fully plant-based. It does mean that customers increasingly expect clear options, accurate information, and a seamless ordering experience. Importantly, successful restaurants are avoiding messaging that feels ideological or judgmental. Consumers generally respond better to menu innovation centred around flavour, quality, convenience, and variety rather than moral positioning.

Restaurants that make vegan and vegetarian options clearly visible and easy to understand position themselves to capture a wider range of diners without alienating traditional customers. For operators navigating an increasingly competitive market, that’s good customer service and good business.

https://www.nrn.com/expert-opinions/why-clearly-labeled-plant-based-menu-options-have-become-a-business-necessity

Florida: Tampa’s Vegan International found success by breaking rules

From cltampa.com

Nick Alami knew he had to think outside of the box 

Vegan restaurants face an uphill battle, but the challenges aren’t exclusive to the meatless crowd.

Nick Alami, owner of Vegan International Co. in Tampa, also sees plant-based restaurant closures as an indicator of a broader issue. 

“People forget that this is not a vegan problem; this is a restaurant problem in general,” Alami told CL. “The vegan industry just happens to be highlighted because everyone just wants to poke fun and people are just waiting for another vegan restaurant to close.”

When Alami opened Vegan International Co. in 2018, he realized that he had to think outside the box and break some conventional rules of restauranteering to stay open. 

Starting with the menu. 

As its name implies, Vegan International Co. offers Mediterranean, Middle Eastern, Caribbean, Trans-Asian and American classics with a vegan spin, pushing back against the trope that long menus equal bad food. 

                                                                      Credit: Dave Decker / Creative Loafing Tampa Bay

According to Alami, most of Vegan International’s customer base is not vegan or vegetarian, which is a market he loves to serve and where he sees some meatless restaurants go wrong. 

“You have to create food that everyone can enjoy,” Alami said. “It’s not a science experiment. This is food…. You have the opportunity to really showcase it’s not that complicated, it’s not that crazy, it is delicious, it is affordable, it’s convenient and we’re here for you.”

Many of the cracks that Alami sees in the meatless restaurant industry—the options, the affordability—he tries to remedy in his business approach. 

“Vegan franchises don’t work,” Alami said. “Streamlined concepts don’t work for veganism. Options do, big menus do… unique concepts do.”

Alami notes that politics will always impact the meatless food industry, but says trends like MAHA shouldn’t stop a successful vegan business.

He ultimately wants his food to speak for itself.

“I prefer to use food as my preferred form of activism,” he said. “We can preach no meat, no dairy till the end of days. Without providing the alternative, it’s moot.” 

https://www.cltampa.com/food-drink/tampas-vegan-international-found-success-by-breaking-rules/

The 9 Best Vegan and Vegetarian Restaurants in Prague

From aroundprague.cz 

Prague has long outgrown its reputation as a city of pork knuckle and dumplings alone — today dozens of places here reinvent Czech classics without meat, while Asian and European plant-based cuisine is served on par with the city's best restaurants. This roundup is useful for vegans, vegetarians, and simply curious visitors who want to try something new between wandering around Staré Město and Malá Strana.

Lehká Hlava

Located in the Old Town between Karlův most and Národní street, tucked into a courtyard connecting Karolíny Světlé, Náprstkova, and Betlémská streets. Lehká hlava is a vegetarian and vegan restaurant right in the heart of Prague, serving creative meat-free cuisine since 2005 in a magical Old Town setting complete with a famous starry ceiling. Prices are pleasantly reasonable for the city centre: starters 140–255 CZK, main courses 265–385 CZK, desserts 145–175 CZK. Open weekdays from 11:30 to 23:00, weekends from 12:00; given its popularity, booking a table in advance is a good idea.

Maitrea

Located in the Old Town on Týnská 1064/6, just off Staroměstské náměstí. This is an oasis of calm in the touristy centre, on Týnská street right next to Staroměstské náměstí. The interior is carefully designed according to feng shui principles, and the menu features burritos, lasagne, pasta, chili, and burgers; on weekday afternoons there's a set lunch menu for around 120 CZK. Open late, until 23:00.

Vegan's Prague

Located in Malá Strana at Nerudova 36 (also listed as 221/36), right at the foot of Pražský hrad. The restaurant sits in the Malá Strana district, home to the Castle, the Cathedral, and countless fairy-tale houses and staircases; the venue spans two floors, with a small upper terrace offering views of Pražský hrad. The unusual menu even includes a traditional guláš and svíčková with dumplings. Open daily roughly from 11:30 to 21:30–22:00; it's best to book a terrace table in advance.

Palo Verde Bistro

Located in Prague 1, Nové Město, at Žitná 45. This 100% vegan restaurant on Žitná street in Prague's New Town is known for a thoughtful menu blending European and Asian influences, plus great coffee, cocktails, and homemade desserts. Open daily from 7:30 to 22:30, with brunch, a daily menu, tapas, homemade pasta, and burgers. The bistro, attached to the nearby Salvatore Boutique Hotel, also serves breakfast to hotel guests.

Pastva

Located in Prague 5, in the Anděl/Smíchov area, at Nádražní 54/102. This vegan café and restaurant, founded in 2015, sits near Anděl metro station and offers a changing daily menu with soup and 2–3 different dishes, plus fresh baked goods. It specialises in a modern take on vegan cuisine — everything is plant-based, from the daily menu to the regular menu and the ever-changing selection of homemade cakes, desserts, and lemonades, alongside wines from Moravia and beer from nearby Únětice.

Plevel

Located in Prague 10, on the border of Vinohrady and Vršovice, on the picturesque Krymská 2 street (Krymská 126/2). The restaurant is on Krymská street, right by Havlíčkovy sady vineyard, and serves surprisingly creative vegan and raw dishes that even meat-eaters enjoy. Krymská street itself is often compared to Paris's Montmartre or Berlin's Kreuzberg. Open daily from 10:00 to midnight.

Loving Hut

An international vegan chain with several locations across Prague, including Na Poříčí 25 (Prague 1, near the Museum of Communism). One branch is located in the Černá labuť building next to the shopping centre and the Museum of Communism, on the first floor above a health food shop; it's an entirely vegan buffet-style restaurant priced by weight — just grab a plate and pay for what you take. A convenient and budget-friendly option for a quick, varied meat-free lunch.

Sandokan

Located in Vinohrady at Korunní 1172/81. Open from 11:00 to 20:00 on weekdays and from noon to 18:00 on weekends. The restaurant specialises in Asian cuisine with a wide selection of tofu and soy dishes — from noodles to curries — and, according to guests, is considered one of the city's favourite vegan restaurants, despite being a bit off the usual tourist track.

Kraffin

Located in Prague 10, Vršovice, at Voroněžská 19 — a vegan bakery and patisserie. It's a clean, bright, plant-decorated, entirely vegan bakery and café. Open from 8:00 to 18:00 on weekdays, opening at 9:00 on weekends. A perfect sweet stop after lunch at nearby Sandokan or a walk around Vršovice.

From the starry ceiling of Lehká Hlava just steps from Karlův most to the Castle-view terrace at Vegan's Prague and the trendy bar scene on Krymská, vegan Prague has long stopped being a niche phenomenon. When planning your route, it's worth booking ahead at popular spots like Maitrea and Lehká Hlava, while chains like Loving Hut are great for a quick bite — thanks to this variety, finding a delicious plant-based meal in the Czech capital today is possible in almost any neighbourhood.

https://aroundprague.cz/en/places/9-best-vegan-and-vegetarian-restaurants-in-prague-a-guide-to-plant-based-dining-in-the-cze

Vegan Menus May Be Hurting the Vegan Movement. Here’s How to Fix It

From vegnews.com

By Colleen Patrick-Goudreau

What feels like a win for vegans may actually be keeping plant-based food from the people most likely to try it. New research points to a better approach

We've all been there. We walk into a restaurant, and the first thing we ask is: “Do you have vegan options on your menu?” The server says, “Absolutely we do! In fact, we have a separate vegan menu just for you.”

You’re thrilled. You feel special. You feel seen.

But what feels like a thoughtful accommodation is actually a velvet rope—one that keeps the general public out.

After three decades of advocating for animals and exploring the power of language to do that as effectively as possible, I’ve come to a conclusion that might surprise you: We should not advocate for vegan-only menus.

While our goal may be to normalize the consumption of plants and to move toward a more compassionate world, research shows that the way restaurants market vegan options inadvertently leads to fewer people choosing plant-based dishes over animal flesh and fluids.

And before you get your broccoli in a bunch, I’m not saying we should never use the word “vegan.” I am saying that we need to look at what research shows is most effective for influencing what people actually choose to order from a menu if we actually want to change behaviour.

Many restaurants see the value in accommodating vegans as well as non-vegans, but having a chef who knows how to make delicious plant-based fare is just one ingredient in the recipe. If we want these items to actually sell to more than just a minority of diners, we have to look at how they are marketed to the general public.

Canva

Why separate menus act as a barrier

We tend to think that a separate menu is a convenience, but in the world of social psychology, it’s a wall.

When a restaurant hands out a vegan menu, it may make vegans feel special, but if a diner doesn’t identify as “vegan,” they won’t even look at that list—let alone ask for it.

This effectively removes the plant-based options from the consideration of 95 percent of customers. Isolation ensures that only the already converted ever see the options, which is the opposite of normalization.

I don’t want to live in an exclusive vegan club; I want people who don’t identify as “vegan” to eat plants and not animals. The more we make it seem like eating plant-based foods is exclusive to vegans, the more we are sabotaging the very thing we care about.

Canva

Integration is the key to normalization

The most effective thing a restaurant can do is stop segregating the plant-based options. Incorporating plant-based items directly into the main menu—placing the plant-based burger right next to the beef burger—ensures it is seen by 100 percent of the customers and removes the “otherness” of the dish.

If we want the items to sell, they need to be in the line of sight of every person opening the menu.

When the food is integrated, it just becomes part of the menu. Period. It sends the message that these dishes are for everyone, not just a subset of people. To be clear, the default should be that every dish is integrated and those free of animal products are clearly marked. If a restaurant wants to offer an additional vegan menu as a supplement, that’s fine—as long as it’s a supplement, not the only place those dishes live.

But visibility is only half the battle. For these items to actually move, the marketing—what the dishes are called—has to be as attractive as the placement (and taste, of course).

Canva

The “vegan” deterrent

While I understand wanting to demystify the word “vegan,” the fact is, labelling a dish as “vegan” can actually lead to lower sales among non-vegans. Research shows that for many people, the word “vegan” triggers a “deprivation” mindset—they think about what is missing (meat, dairy, eggs) rather than what is actually there.

To the general public, “vegan” is often seen as a restrictive, “members-only” label. By using descriptions like “plant-based” in the fine print—or a small, unobtrusive symbol like a leaf or a “V”—we trust that the dish can stand on its own merits without triggering that psychological barrier that the word “vegan” can invoke.

It turns out that descriptors related to taste, texture, and enjoyment are what actually drive sales. When a menu uses words like “decadent,” “smoky,” “rich,” “creamy,” or “crispy,” it’s selling an experience just as much as it’s selling the food itself.

The name of a dish is the best chance a restaurant has to grab someone’s attention. Think about it: a customer is far more likely to choose “Zesty Chili Citrus Roasted Asparagus” over plain “Roasted Asparagus.” They’ll choose “Tangy Ginger Broccoli and Smoky Shiitake Mushrooms” long before they’ll order a side of “Broccoli and Mushrooms.”

Even titling a plant-based burger “Impossible Burger” or “Beyond Burger” is much more effective than calling it a “Vegan Burger” or “Veggie Burger.” If it’s not a commercial patty, the restaurant can call it something exciting like “Smoky Grilled Grain Burger” or “Mexican Chipotle Bean Burger.”

This is exactly what we should be encouraging restaurants to do: move toward a world where plant-based food is simply seen as the most delicious thing on the menu.

Jakob Layman

(More) suggestions for restaurants

Once plant-based items are on the menu and marketed correctly, restaurants can further increase sales by using a psychological tool social psychologists have understood for a long time: our ingrained desire to conform to societal standards. You can actually change a person’s behaviour simply by highlighting that other people have already changed theirs. It’s social peer pressure for good!

As I discuss in my book, The Joyful Vegan: How to Stay Vegan in a World That Wants You to Eat Meat, Dairy, and Eggs, a study led by researchers at Stanford University proved exactly how effective this is. They worked with a burger restaurant to add a simple, unobtrusive message to the menu: “Our Meatless Burgers Are on the Rise.” On the credit card machine, they added: “We’ve noticed customers are starting to choose more meatless dishes.”

These two small interventions resulted in a significant increase in the sales of meatless dishes. It works because when a behaviour is presented as a rising societal norm, our brains are wired to want to join in.

Finally, we should encourage restaurants to look at the “how” and the “what” of their plant-based offerings. Studies show that the way food is plated actually enhances the perceived flavour. If a dish looks like a masterpiece, it sells like one. And aside from plant-based burgers and nuggets, restaurants shouldn’t rely too heavily on seitan or tofu. For many non-vegans, these unfamiliar ingredients still carry negative associations. Using familiar, hearty plants—mushrooms, grains, beans, and roasted vegetables—lowers the barrier to entry.

These are small changes in tactics, but they could have a massive impact. By focusing on flavour and social norms instead of restrictive labels, we stop making plant-based food a novelty and start making it the main event.

https://vegnews.com/vegan-menus-are-hurting-the-vegan-movement 

The Rise of Vegan Mayonnaise in the UK Restaurant Industry

From on-magazine.co.uk/food

Plant-based dining in the UK has moved well beyond specialist vegan cafés. It is now part of mainstream hospitality, from casual dining and pub menus to hotel catering, quick-service restaurants and grab-and-go food. For operators, this shift is not only about trends. It is about making menus more flexible, commercially efficient and accessible to a wider customer base.

One category where this change is especially visible is condiments. Mayonnaise remains a core ingredient in professional kitchens, used in burgers, sandwiches, wraps, salads, dips, dressings and loaded fries. However, restaurants are increasingly looking at egg-free alternatives as a practical way to serve vegan, vegetarian, flexitarian and allergy-conscious customers without creating unnecessary complexity in the kitchen.

Plant-based demand is no longer niche

Recent consumer research suggests that plant-based products now appeal to a much broader audience than strict vegans. A 2025 GFI Europe report found that 71.5% of UK adults could be considered potential consumers of plant-based food, while only 2% identified as vegan. This matters for restaurants because the largest opportunity is not limited to vegan diners, but includes mainstream customers who are open to plant-based choices when they taste good and fit naturally into familiar dishes.

Why egg-free sauces work for modern menus

For foodservice operators, egg-free mayonnaise can simplify menu planning. Instead of stocking separate sauces for standard, vegetarian and vegan dishes, one high-quality plant-based option can work across several menu items. That can reduce the number of stock-keeping units, make staff training easier and lower the risk of mistakes during busy service.

There is also an allergen-management benefit. Egg is a common allergen that food businesses must handle carefully. For family restaurants, hotels, cafés and caterers, using egg-free alternatives in selected dishes can make menu communication simpler and more inclusive.

For restaurants, the practical advantages include:

• broader appeal across vegan, vegetarian and flexitarian customers;
• easier menu adaptation without changing core recipes;
• reduced reliance on egg-containing condiments;
• simpler stock management for busy kitchens;
• more flexible use across burgers, wraps, salads, dips and dressings.

Commercial advantages for restaurants

The business case is not only about ethics or dietary preference. A versatile creamy sauce can support cost control and operational consistency. It can be used as a spread, dip, dressing base or sauce component, helping kitchens standardise recipes across multiple dishes.

A good egg-free product should offer a neutral flavour, stable texture and reliable performance in cold applications. These characteristics matter in foodservice because sauces are often prepared in advance, stored in bulk and used across different menu formats throughout the day.

The global vegan mayonnaise category is also expanding. Persistence Market Research projects the market to reach US$1.13 billion in 2026 and grow to US$2.12 billion by 2033, with an estimated 9.4% CAGR. This growth reflects a wider shift in consumer expectations and product availability, giving restaurants more choice than they had a few years ago.

B2B supply and QP Foods UK

For restaurants and wholesalers, supply reliability is as important as the product itself. Packaging formats, bulk availability, production consistency and delivery planning all affect whether a sauce works in a commercial kitchen.

One relevant B2B supplier is QP Foods UK, which produces premium egg-free mayonnaise in modern manufacturing facilities in Ukraine and offers various packaging options for bulk buyers.

QP Foods UK’s product range includes options suitable for professional kitchens, wholesalers, food manufacturers and restaurant operators looking for scalable supply. For buyers, the key value is not simply that the product is plant-based, but that it can be integrated into everyday foodservice operations without adding unnecessary complexity.

Why now is a good time to review sauce supply

For UK restaurants, the rise of egg-free condiments is part of a broader move towards flexible menus. Customers increasingly expect plant-based options to be available without needing a separate or limited menu. At the same time, operators need ingredients that are practical, cost-effective and easy to integrate into existing recipes.

Reviewing sauce supply now can help restaurants improve menu inclusivity, simplify kitchen operations and prepare for continued demand from flexitarian and plant-curious diners. The most successful products in this category are not those that feel like substitutes, but those that perform well enough to become standard kitchen ingredients.

https://www.on-magazine.co.uk/food/food-features/vegan-mayonnaise-in-the-uk-restaurant-industry/