Adapting to Plant-Based Trends: The Meat Industry’s Response
A quick snapshot of plant-based demand
Plant-based innovation is no longer a side story; it has become a major factor in how diners choose, how chefs plan, and how suppliers work with the hospitality industry. For restaurants, contract caterers, and hotels, the opportunity is not to replace meat, but to adapt intelligently to plant-based trends while safeguarding quality, consistency, and margin. Here’s how the meat industry, and IMS of Smithfield, are evolving to help you serve today’s guests.
Diners are increasingly “flexitarian”: they might order a plant-based dish midweek, then choose premium steak for the weekend. Out-of-home data reflects this nuance; vegetarian (not strictly vegan) options have surged in popularity, while plant-based alternatives have seen more mixed performance. AHDB’s out-of-home analysis, for example, reported strong year-on-year growth for vegetarian dishes alongside a decline for plant-based equivalents, an important signal that value, taste, and menu positioning matter as much as ethos.
The challenge for butchers, suppliers, and kitchens
The rise in demand for plant based foods puts real-world pressure on hospitality businesses:
- Menu complexity and getting the right ingredients: Adding SKUs without meat, without making the inventory too big, or breaking the rules.
- Skill and consistency: Teaching teams to prepare alternative proteins with the same level of accuracy as traditional cuts.
- Cost control: Keeping an eye on changing input prices and avoiding waste in both meat and plant-based products.
- Brand consistency: Talking about sustainability in a way that makes sense while still protecting your main meat offer.
How the industry is adapting
1) Making menus more varied without lowering quality.
Top wholesale butchers are helping chefs make menus that include high-quality meat, vegetable-based dishes, and a few plant-based “hero” items. IMS of Smithfield backs this up with custom specs and cutting plans that let kitchens make more of their most popular dishes while keeping GP in check.
2) Centering provenance and sustainability.
Transparent sourcing now underpins guest trust. Chefs want to know farms, welfare, and food miles; diners want concise proof. IMS publishes clear Provenance and Accreditation pages so buyers can show their teams, and their guests, where quality starts and how standards are verified.
3) Innovating with full-carcass thinking.
Nose-to-tail development reduces waste and opens profitable new dishes (braises, charcuterie, snacks). During our Product Development sessions, chefs come to our facility to test specifications, look into different cuts, and make sure that portion sizes match target margins. This is a practical way to innovate that fits in with plant-based trends..
4) Training teams for the new mix.
Knife skills, yield optimisation, and safe handling remain non-negotiable, whatever’s on the pass. The Butchery Academy helps kitchen teams understand carcass structure, cut utilisation, and modern prep skills that translate directly into tighter GP and more consistent covers.
5) Doubling down on quality assurance.
When menus broaden, QA must keep pace. IMS’ Product Testing programme (including microbiological and speciation checks via accredited labs) supports buyer confidence and traceability across the range.
Why transparency matters more than ever
In a marketplace shaped by health, sustainability, and cost-of-living considerations, clear communication is a competitive edge. Calling out farm partnerships, welfare standards, and testing regimes helps diners perceive value, and helps teams sell with confidence. IMS’s dedicated Product Integrity resources make it straightforward to brief staff, update menus, and satisfy procurement or audit requirements.
Collaboration, not conflict: meat x plant-based
There’s space for both. Many operators pair responsibly sourced meat with plant-rich sides, rotate “veg-forward” specials through the week, and reserve premium cuts for weekend experiences. Suppliers can co-create SKUs that complement plant-based dishes, from flavourful stocks and fats (where appropriate) to alternative cuts designed for quick service. The shared goal: better nutrition, stronger value perception, and memorable flavour, without forcing your brand into an either/or position.
How IMS of Smithfield supports your next menu
- Stable, spec-driven supply. Structured ordering, consistent cuts, and proactive comms reduce the friction of multi-category menus.
- Sustainable sourcing. Use our Provenance content to talk about welfare, location, and how you get along with your suppliers.
- Quality you can prove. Give stakeholders and auditors information about product testing and accreditation.
- Chef-focused growth. Set up a day for product development to work together on cuts, sizes, and prep methods that are good for vegetarian and plant-based foods. This will give you the most yield and the best flavor.
Choose Food Diversity with IMS of Smithfield
Plant-based trends are changing what people expect, but they don’t eliminate the need for high-quality meat. The winners in hospitality will be those who diversify with discipline, communicate with clarity, and partner with suppliers who understand the realities of kitchens as well as the direction of travel.
Let’s plan your next step. Speak to IMS of Smithfield about building a resilient, trend-aware supply, premium meat, smarter specs, and support for your menu’s plant-based evolution. Contact our team to discuss routes, cuts, and collaborative development tailored to your operation.