gardein™ Meatless Monday

Program Guide

gardein™ has partnered with Meatless Monday to create a program that helps food service operators benefit from the trend toward plant-based dishes and capture additional traffic and revenue. The simple menu ideas and delicious meatless products from gardein™ combined with the proven strategies of Meatless Monday make adding meatless options to your menu easy – and profitable!​

  • Meets the demand for plant-based dishes – a recent study of restaurant-goers found 79% eat vegetarian items more than once a week(2)

  • Increases profits – capture additional traffic and revenue from patrons seeking vegetarian options

  • Allows for greater diner satisfaction – more choices equal more happy customers

  • Easy to implement – simply swap a traditional protein with a
    delicious gardein™ meatless product for a quick menu update
  • Reduces environmental impact – decreasing meat consumption
    results in a significant carbon footprint reduction

Why Meatless Monday?

Plus – Meatless Monday is the perfect LTO to test meatless items
before adding them to your daily menu!​

Why gardein™?

  • #1 fastest-growing plant-based protein
    brand in the US(4)

  • Chef-inspired portfolio of great-tasting products
  • Outperforms competition in taste and texture
  • Widest variety and cleanest ingredients in
    plant-based protein category​

gardein™ Meatless Monday Toolkit

  • Menu Idea Guide – easy menu ideas for Meatless Monday (and beyond!)
  • Online Calendar – discover seasonal menu suggestions along with helpful tips for Meatless Monday promotions
  • POS Materials – table tents, posters, window clings, menu stickers, and waitstaff buttons and hats to help you promote gardein™ Meatless Monday – ask your Pinnacle sales representative for details
  • Menu Branding Allowance Program – $150 when you promote gardein™ Meatless Monday in your operation
  • Earn Double Foodservice ProPoints® – earn DOUBLE POINTS when you purchase at least 10 cases of eligible gardein™ products​

How to Get Started

  • Train – use the “Staff Training Tips” below to educate your staff
  • Organize – choose a start date, create your menu and order gardein™ meatless products
  • Promote – announce your Meatless Monday launch​

Ongoing Strategies

  • Use Meatless Monday to test new vegetarian/vegan specials
  • Change meatless menu options weekly or monthly
  • Feature ingredients based on seasonality

Staff Training Tips

  • Hold an informational session prior to program launch
  • Meet with your staff each Monday to review meatless specials
  • Include Meatless Monday information in your employee training program
  • Key talking points for staff training:

-    Why Monday? It’s a fresh start to the week, and a great day to make healthier choices

-    The goal is to reduce meat consumption for our personal health and the health of the planet

-    Health benefits include decreased risk of heart disease, type 2 diabetes, obesity and cancer

-    Significant environmental benefits include reducing carbon footprint and water usage, and decreasing greenhouse
             gas emissions​

Marketing Meatless Monday

  • Display signage – use FREE gardein™ Meatless Monday table tents, posters, clings,
    menu stickers and more
  • Engage your diners – encourage your staff to promote the benefits of Meatless Monday
  • Offer pricing promotions – feature combo meals, limited-time offers, or other discounts for your diners
  • Spread the word on social media – Post a picture of your featured gardein™
    menu item, announce a special menu price or coupon, and tag Meatless Monday
    and gardein™ for additional exposure

Meatless Monday research and implementation information courtesy of The Monday Campaigns, Inc.

1“The Science behind Monday”, The Monday Campaigns

2MenuMonitor 2015, Center of the Plate: Seafood and Vegetarian Consumer Trends Report

3Mintel 2016

4 IRI MULO, L52 wks ending 5.28.17; SPINs US Natural, L52 wks ending 5.21.17, National brand >60% ACV Distribution in MULO

5“What’s Hot – 2017 Culinary Forecast”, National Restaurant Association

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a Program Guide