Other Restaurants
The best thing about Meatless Mondays is that it takes the traditionally worst day in the restaurant business and reaches out to a neglected part of the market to fill your restaurant. Our Mondays often surpass Saturdays in total gross even at the reduced prices. While doing this you make a connection to these people who are for the most part real loyal and some of the best word of mouth boosters you can get.
By offering them a choice you get not only new vegetarian and vegan customers, but you also get their meat and seafood eating friends and relatives. Win - win and win some more. I've had some perhaps overly zealous and thankful customers treat us like heroes.
The owner of Bangkok Thai has trademarked Meatless Mondays to prevent unethical restaurant operators from imitating the trade style without following guidelines to insure careful and legitimate preparation of vegetarian and vegan dishes. This trademark is available for license. The cost would vary from simply the cost of an evaluation and a physical inspection of the facilities for a small single unit operator, to fees and royalties plus set up costs, an ongoing inspection and training program to larger multi-unit concerns. For any licensee, assistance with marketing , recipes, resources and staff training would be part of the license. All licensing would be subject to review by our attorneys and be subject to the laws of the State of Utah. We have had a few inquiries from other restaurant operators but most have been discouraged when informed about the dedication required to produce an ethical vegetarian preparation.
Many restaurant operators believe the restaurant trade press, which classifies Vegetarians as an extremely small minority. Yeah, right. If you think differently as we do, it would be wise to consider catering to and doing a good job of catering to vegetarian and vegan customers. Above all an operator must be honest and ethical in labeling cuisine vegetarian. Simple knowledge of what is a vegan preparation is lacking in general restaurant training and experience. For example most chefs do not know that honey is considered an animal product. Then there is the issue of sugar, many people have the misinformation that table sugar is made with animal bones. The story varies like any folklore from all sugars including fructose, etc. to just beet sugar to just cane sugar. This is often mentioned in vegan articles and is based on old information having to do with the production of invert sugar and confectioners sugar for the baking and candy industry many, many years ago.
Our research indicated that today's sugar production uses other methods. If someone has factual and specific information to the contrary please let us know. Facts only, please. However, regardless of the facts, an operator must be willing to accept the customers heartfelt opinions as their truth and must be able to either provide an alternative ingredient such as fruit juice or have enough depth in a menu to suggest an alternative dish. We use a lot of raw sugar when it doesn't ruin the dish. At ay rate there is a moderate degree of physical and attitude adjustment required to effectively and honestly deal with the vegetarian customer.
If you have any interest in licensing the Meatless Mondays concept, please contact us by the e-mail link below.
