Could “Meatless Mondays” Be A Ticket To Money?

Meatless Monday is a concept that’s been creeping across America, slowly but surely. While it doesn’t sound as fun as “Taco Tuesday,” it’s a lot more healthier to the practitioners. Meatless Monday comes from the concept that cutting out just one day a week of meat can benefit your budget, your cholesterol, and get you a bit creative in the kitchen. A “Meatless Monday” menu could be a benefit to your budget, your customers, and your life. Just how can a restaurant go meatless and not only survive, but thrive?

General Guidelines For Meatless Monday

  • Simply look at what you’d like to highlight, and advertise them as Meatless Monday item. Many restaurants do a sidewalk sign with chalk to advertise daily.
  • Don’t remove items with meat from your menu; people will still want to order meat, despite the fact it’s Meatless Monday. If you skipped a meat order because of Meatless Monday, just be honest in the absence of ingredients if someone requests it.
  • Meatless Monday doesn’t have to mean a complete lack of protein. Lentils, greek yogurt, beans, tofu, tempeh, spinach, quinoa, and nuts are all high in protein despite not coming from animal sources. If you don’t consider fish a meat, salmon and tuna are great sources as


  • … cross-contaminate meat dishes with non-meat dishes. If there’s something like fried asparagus on your menu, don’t use the same pan as steaks.

Be careful…

  • … when it comes to training the staff on the new items. Everyone from waitstaff to the kitchen need to know how to handle the meatless meals, and at the bare minimum, know what the daily special is and consists of.
  • … when it comes to salads. While easily meat-free, you’ll likely need to add some extra ingredients to make up for the lack of chicken (in a chicken caeser), ham and turkey (in a chef), or bacon (in a cobb) in some of the salads. Another concern is that salad dressing can actually be the worst part of a salad, and if you’re promoting a Meatless Monday in the basis of being healthy, you may wish to offer a vinagarette instead of a cream-based dressing.

Definitely Try…

  • … and see what meatless alternatives to your dishes you can come up with. Some items may be simple and fine without meat, such as a chili, or form a simple replacement (“chicken alfredo” becoming “pasta alfredo”), but many items might have trouble without a substitution, such as a bacon cheeseburger.
  • … promoting meat-free dishes at a lower price point, if only for that day. If you’re not spending money on the proteins, you might as well pass a bit of the savings on to the consumer.
  • One simple way to increase your sales of meat-free menu items are to allow consumers to bundle together sides that you traditionally carry. Most sides, ranging from jalapeno poppers and french fries to mashed potatoes and green beans likely don’t include any meat items, and allowing consumers to chose four for a set price versus getting two with a meat entree allows them to stay meat-free while not changing anything up in your menu.