Fri, Feb-02-24, 11:15
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Senior Member
Posts: 1,919
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Plan: Atkins-ish (hypoglycemia)
Stats: 000/000/000
BF:
Progress: 50%
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Quote:
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Originally Posted by Dodger
Before anyone opens a vegan restaurant, they should realize that they are appealing to a very small number of eaters. Vegans can usually get vegan meals at other restaurants that also have non-vegan foods.
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What's ridiculous about this is that at it's peak, apparently only 10% of the population was vegan or vegetarian COMBINED. That means that if there's a group of 10 entering the restaurant, it's likely that only one of them is vegan. There might be a couple more in that group who are willing to have or try a vegan meal. The rest will be horrified at the idea of paying meat prices (or higher) for fake meat, fake cheese, fake eggs, fake milk...
Now the vegan numbers are down to 5% of the population, so even this scenario quoted in the article is going to be increasingly rare:
Quote:
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“If four people come in, maybe one of them is vegan and the other does not mind eating something vegan but the rest don’t want to eat something that is not meat and then they just walk out,” he said.
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And yet they're saying this?
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“We knew that was going to happen but we did not know that it would be such a high level.”
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I understand the concept of niche businesses (for instance a beading supply store is a very small niche business) which only attracts a certain type of customer to begin with.
But it's a bit different in the restaurant business where you need to provide a menu that has food which will appeal to everyone who enters the restaurant.
I can't see how they did not realize that with 90% of the population not interested in either vegan or vegetarian diets that somehow when groups came through the door, it would be very likely that most of them would not be interested in a vegan menu.
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