Food Innovation and Technology Integration Drive the Expansion of Plant-Based Restaurant Menus |

For an industry publication like Restaurant Technology News, the plant-based trend is especially intriguing because it sits at the intersection of food innovation and technology integration. Rolling out meat alternatives at scale isn’t just a culinary decision—it’s an operational and tech challenge that many restaurants are meeting with creative solutions. Kitchen technology is playing a pivotal role in making plant-based cooking efficient and accessible. In some cases, new equipment is enabling better preparation of alt-proteins: for instance, advances in high-temperature grills and combi-ovens allow chefs to sear plant-based burgers or broil vegan cheese pizzas to perfection, achieving the desired char or melt without overcooking these novel ingredients.

The industry is recognizing such innovations. At the 2025 National Restaurant Association Show, which took place last month at McCormick Center in Chicago and drew over 53,000 foodservice professionals from around the world, the Kitchen Innovations (KI) awards honored 24 back-of-house solutions, many focused on automation, precision, and sustainability. These include smart griddles and fryers that can handle a variety of products (from beef patties to delicate veggie burgers) with preset cooking algorithms, ensuring consistency even as menus diversify. Some restaurants are also adopting separate holding and cooking equipment for plant-based items to accommodate vegetarian and vegan customers concerned about cross-contamination. For example, Canadian fast-casual chain A&W installed a dedicated toaster for its Beyond Meat burgers’ buns, and KFC in the UK used specialized fryers for its vegan chicken fillets—steps made feasible by relatively affordable kitchen tech upgrades.

Moreover, automation is creeping in. Robots like “Flippy” (from Miso Robotics) can fry french fries and could just as easily fry vegan nuggets, reducing labor constraints during a new product launch. In short, the modern connected kitchen gives operators the flexibility to experiment with plant-based offerings without compromising on throughput or quality.

Front-of-House Tech Integration

Front-of-house and point-of-sale (POS) systems are also adapting to the plant-based wave. As menus expand to include items like “Impossible Cheeseburger” or “Cauliflower Buffalo Wings,” restaurants are updating their digital menu boards, kiosks, and ordering apps to clearly label these options. Many POS and menu management software now include features for tagging dishes as vegan, vegetarian, or gluten-free, making it easier for staff to answer guest questions and for customers to identify plant-based choices at a glance.

Some restaurants have even added filter functions on their self-order kiosks and mobile apps, so users can display only vegan or vegetarian items—a user-friendly touch enabled by technology. Integrations between kitchen display systems and POS help ensure modifiers like “make it vegan” (e.g., hold the cheese, use egg substitute) are communicated accurately to the kitchen, preventing errors as customization requests increase. Additionally, digital menu engineering tools allow operators to test and optimize placement of new plant-based items. For instance, by analyzing sales data, an operator might discover that a meatless entrée sells better when listed in the chef’s specials section rather than under “Vegan.”

Data and Analytics

Data analytics and trend platforms are a cornerstone of why so many restaurants jumped on the plant-based bandwagon in the first place. Robust market data has given operators confidence that investing in vegan options can pay off. Firms like Technomic, Datassential, and the Good Food Institute provide detailed reports on plant-based consumer preferences, menu penetration, and growth forecasts, which restauranteurs use for strategic planning. Some restaurant tech companies share trend insights from their own platforms as well—Toast, a popular POS provider, highlighted that 19% of Gen Z diners are adopting plant-based eating habits, signaling to restaurateurs that demand from the next generation is strong.

With cloud-based POS systems, even independent restaurants now have access to granular sales data. They can track how a new vegan dish is performing week over week or A/B test different menu descriptions to see what sells more (for instance, does calling it “plant-powered” vs. “vegan” affect uptake?). Data-driven decision-making tools help optimize inventory as well—linking sales trends to ordering, so if the new tofu stir-fry is a hit, the system can prompt higher tofu orders and prevent stockouts.

Supply Chain Technology and Plant-Based Sourcing

On the supply chain side, technology is forging connections that help restaurants source and manage these new ingredients reliably. One challenge of adopting plant-based meats or dairy alternatives early on was finding consistent supply, since some products are made by startups without the distribution networks of traditional suppliers. But this is changing fast. Major food distributors (Sysco, US Foods, etc.) now carry extensive lines of plant-based products, often under “sustainable” or “wellness” categories in their online ordering portals.

There are also new digital marketplaces connecting restaurants with innovative product manufacturers. Platforms like PartnerSlate act as matchmaking services between operators and specialty co-manufacturers, helping a restaurant chain find a supplier for that perfect oat-milk soft serve or pea-protein bacon bit. At industry expos, companies have showcased AI-powered vendor matching tools and procurement software that can suggest alternative ingredients if, say, chicken prices spike—perhaps prompting a shift to a plant-based chicken substitute for cost savings.

Supply chain resilience is a selling point of plant-based foods. Restaurants facing meat supply shortages or price hikes have turned to alt-proteins as a hedge. During the pandemic, for instance, some institutional foodservice providers swapped in plant-based burgers when beef was scarce—and with improved supply chain tech, they were able to do so seamlessly by updating their online order guides and inventory systems. The NRA Show specifically highlighted creative sourcing strategies and alternative products aimed at improving reliability and cost control in the supply chain. In practice, tech tools are helping restaurants incorporate plant-based ingredients without disrupting operations—whether through better inventory forecasting or broader supplier networks accessible via cloud-based platforms.

Technology is integral to communicating the sustainability story of plant-based menu additions, which in turn bolsters a restaurant’s brand. Some operators are using QR codes and mobile apps to provide guests with sourcing information and even environmental impact metrics of their plant-based dishes. For example, a customer scanning a QR code on a menu might see that the Impossible taco salad they ordered saved gallons of water and kilograms of CO2 compared to a beef version. This kind of data is often powered by integrations between restaurant POS data and sustainability analytics platforms. It’s an area where tech-savvy restaurants can differentiate themselves and appeal to eco-conscious consumers who appreciate transparency.

Menu Innovation

The rapid rise of plant-based foods in restaurants is a testament to innovation on multiple fronts. Food scientists and startups have harnessed technology to create plant-based meats, dairy, seafood, and eggs that genuinely impress chefs and diners. In parallel, restaurant operators have embraced technology to integrate these products into their businesses—from kitchen gadgets that perfectly cook a vegan burger to POS software that tracks the popularity of oat milk lattes to data-driven tools that predict the next big flavor trend.

The result is a vibrant, international movement. You’ll find AI-designed vegan burgers in Silicon Valley, 3D-printed plant steaks in Israeli steakhouses, kelp dumplings on New York menus, and coconut-based “fish” tacos at beach cafés in Australia. Each innovation, culinary or technological, reinforces the other. For restaurant professionals, the relevance is clear. Embracing plant-based options is not only a response to shifting consumer demand but also an opportunity to leverage new restaurant tech solutions—be it a smarter supply chain system or a menu management app—to stay ahead of the competition. The trend also aligns with broader industry goals like sustainability, operational efficiency, and menu diversification.

Plant-based foods, supported by the right technology, offer exactly that: a way to satisfy evolving guest expectations, control costs (when managed with good data), and differentiate one’s brand as forward-thinking and inclusive.

Food Science Innovation

In recent years, the plant-based food landscape has evolved from simple meat substitutes to high-performance ingredients that look, taste, and behave like the real thing. Today, restaurants and hotel kitchens are integrating advanced plant-based proteins—backed by fermentation, 3D printing, modular layering, and AI-powered R&D—into mainstream menus. This fusion of culinary creativity and food-tech innovation hinges on behind-the-scenes tech developments, data-driven menu engineering, and the ability to scale efficiently in commercial kitchens.

Among the most compelling plant-based innovators is Yo Egg, a company crafting realistic sunny-side-up, poached, and fried egg alternatives from chickpeas and soy protein. Yo Egg has entered major foodservice distribution in the United States. In New York City, for example, Coletta showcases Yo Egg in its Raviolo al Uovo, Carbonara, and Steak Tartare, while Anixi uses it in its signature khachapuri, a cheese-filled Georgian bread. On the West Coast, Yo Egg is on the menu at La Tropicana Market and Joi Cafe in Los Angeles, as well as Millie’s Cafe, which incorporates it into various breakfast and lunch offerings. In Washington, Yo Egg is featured at Le Voyeur in Olympia, Scratch Breakfast, and The Bayside Cafe.

Among those also leading the charge is Oshi, a startup pioneering whole-cut plant-based salmon using algae and modular layering. Oshi’s sustainable seafood alternative has already landed on menus at high-end properties like the Four Seasons San Francisco and was featured prominently among exhibitors at the 2025 NRA Show. “As more people become aware of the environmental and health benefits of plant-based diets, I believe we’ll see a major shift in consumer behavior,” said CEO Ofek Ron in a Spotlight Interview. “For Oshi, the exciting part is being at the forefront of this change and continuing to innovate. We’re dedicated to creating products that not only taste great but also contribute to a more sustainable and equitable food system.

Chuck Foods is another innovator focusing on fermentation-based whole-cut meat alternatives. With a clean-label ingredient deck and adaptable cooking profiles, Chuck’s plant-based steaks and pulled meat analogs have entered high-volume kitchens across North America. Their products are known for being easy to work with in restaurant settings, including for grilling, sous-vide, or pan-searing. “Our products can be found in all types of restaurants, from all-vegan establishments to traditional steakhouses, and from omakase to Italian restaurants,” said CEO Amos Golan in a Spotlight Interview. “Chefs and restaurant operators are taking notice of the versatility of our products and seeing the potential they hold across all cuisines.”

A standout in the 3D printing space, Redefine Meat now serves its printed beef alternatives in more than 6,000 hospitality venues across Europe. The company’s realistic flank and steak cuts are reshaping what’s possible in upscale plant-based dining. Its U.S. debut is anticipated as part of its global expansion strategy. Additional players exhibiting at the 2025 NRA Show included Meati Foods, which uses mycelium to create high-fiber whole cuts, and Nowadays, which is reimagining breaded chicken products with minimal ingredients and maximum nutritional value. These startups are not only bringing novel plant-based products to the table, but also embedding sustainability and tech efficiency into every link of the restaurant supply chain.

Fermentation and 3D printing have enabled reconstructed meat alternatives that require entirely new cooking protocols and workflows, from searing techniques to updated prep guides. These products are no longer fringe offerings but are integrated into standard menus, requiring kitchen display systems (KDS), recipe management tools, and POS software to treat them as distinct from traditional meat proteins.

Consumer expectations are also guiding adoption. Insights from data analytics tools help restaurants design plant-based dishes that resonate with regional tastes, placing them in high-visibility sections of the menu and adjusting marketing based on demographics. Meanwhile, sustainability and traceability features like QR codes give guests transparency into sourcing, ingredients, and environmental impact.

Once these new items hit the menu, POS-integrated dashboards allow restaurants to track their performance in real time. Operators can identify popular offerings, remove underperformers, and fine-tune marketing—all based on data. These innovations are showing up on real menus today: the Four Seasons San Francisco replaced a Tasmanian salmon entrée with Oshi’s plant-based salmon, offering diners a premium, sustainable seafood alternative. Chuck Foods’ frozen plant-based steaks are now streamlining prep in institutional kitchens, and Redefine Meat’s 3D-printed beef cuts are quickly becoming staples at restaurants across Europe. Meati and Yo Egg are similarly making inroads into fast-casual and breakfast-focused concepts.

A wave of upscale and fine-dining restaurants has recently embraced plant-based innovation, signaling a broader shift in culinary strategy. Among the most notable is Vulture, a high-end vegan restaurant that opened in June in San Diego, offering refined, fully plant-based tasting menus in a city historically known for seafood. In Los Angeles, Men & Beasts debuted in Echo Park as a modern vegan Chinese tea lounge, creatively reimagining dishes like kung pao tofu and salt-and-pepper seitan wings. Portland’s Javelina, while not strictly vegan, has earned acclaim for its Indigenous, plant-forward menu rooted in pre-colonial culinary traditions—demonstrating the growing intersection between sustainability, cultural authenticity, and plant-based dining.

Internationally, Quintonil in Mexico City, which ranked #3 on the 2024 World’s 50 Best Restaurants list, continues to spotlight heirloom vegetables and native herbs, cementing its reputation as a pioneer in elevated plant-forward cuisine. Meanwhile, Eleven Madison Park in New York has doubled down on its fully plant-based tasting menu under chef Daniel Humm, solidifying the viability of meatless fine dining at the three-Michelin-star level.

Innovation in plant-based foods is deeply intertwined with restaurant technology. These developments affect procurement, menu engineering, supply chain integration, kitchen operations, and guest engagement. As more restaurants adopt advanced proteins, their tech systems evolve in kind. The convergence of culinary and digital systems will define the next chapter of hospitality and it’s already underway.