Sponsored by Impossible Foods

Restaurants are being challenged to offer vegan and vegetarian options that satisfy taste, texture, and customer expectations without disrupting kitchen operations. Traditional alternatives like tofu, quinoa, and mushroom burgers need special preparation and often lack the flavor and mouthfeel of beef, leaving diners underwhelmed.  In search of a better solution, restaurants drove nearly 20 percent growth in plant-based meat sales between 2022 and 2023, according to Datassentials 2023 Premium Burger Report. 

“The trend for more plant-based, vegan, gluten-free, and dairy-free options has been growing,” says Chef Juan Zaragoza, executive chef at Waverley Country Club in Portland, Oregon. “With our diverse membership, it’s important to have options catering to everyone and ensure no one feels left out. 

Waverly Country Club’s members include young professionals interested in trendy, sustainable options and older members with dietary restrictions. Chef Zaragoza turned to Impossible Foods to cater to these various needs. Impossible Foods offers meat from plants with a taste and texture very similar to animal meat. “The cool thing about Impossible is it can be transformed into anything. Whether it’s shaped like a steak, a burger, or a meatball,” Zaragoza says. 

Meat analogs—plant-based proteins designed to mimic the taste and texture of meat—are leading the plant-based protein market, outpacing other options like nuts, grains, veggie blends, and tofu, according to 2023 Circana research. “When it comes to texture, Impossible has a better bite than tofu,” Zaragoza says. “Tofu can be mealy or spongy depending on how it’s cooked. Even if it gets crispy initially, it tends to go soggy. Impossible, on the other hand, holds its texture better. It adheres well to different dishes and complements other flavors. That’s what makes Impossible stand out.”

Impossible products are easy, 1:1 replacements for traditional animal meat, making it simple to swap into existing recipes. Impossible™ Beef, for example, cooks like regular beef and retains the juiciness and red, meaty appearance like meat when cooked. The firm texture provides a satisfying bite for plant-based eaters and meat-lovers, letting restaurants serve a beef-like experience without compromising flavor or texture.

Waverley and other country clubs often host meat-heavy dinners, but offering a plant-based option allows clubs to cater to diverse preferences. “We’re already seeing a growing demand for plant-based options at events. With Impossible, it’s easier for chefs to craft creative menus. I anticipate more vegan-based weddings and events in the future, and we’re excited to keep expanding these offerings.”

Impossible Foods also offers hot dogs and breakfast sausages made from plants, providing more variety for clubs like Waverley. These products have become a staple at the club’s turn bar which offers quick grab-and-go items. “We offer regular hot dogs, but we always have vegan Impossible dogs as well,” Zaragoza says. “We also serve Impossible breakfast sausages, which have been a great addition. There’s even a pork-based option from Impossible that we’re considering incorporating into our menu.” 

With the rising demand for plant-based alternatives, Impossible products help restaurants meet customer needs without compromising quality. “You’re leaving money on the table if you don’t offer these options,” Zaragoza says. “If someone with dietary preferences can’t find what they need, they’ll take their business elsewhere.”

Explore more plant-based options at the Impossible Foods website. 

By Olivia Schuster