| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Starter (goats cheese salad or soup) | kg | — | ||
| Main (wild mushroom wellington or risotto) | kg | — | ||
| Side (roasted vegetables, gratin or seasonal greens) | kg | — | ||
| Sauce (cream & herb, or roasted tomato) | liter | — | ||
| Dessert (classic — tart, cheesecake or mousse) | kg | — |
Professional Tips for Accurate Costing
- Eggs, cheese and cream are your key differentiators between vegetarian and vegan — use them to add richness and satisfaction.
- Quiche, soufflé and cheese-based gratins make impressive, cost-effective vegetarian centrepieces.
- Wild mushrooms, truffle oil and aged cheese add premium perceived value at manageable cost increases.
- Vegetarian menus require the same number of courses and same plate presentation standard as meat menus.
- Clearly label vegetarian dishes with a V symbol and list key ingredients for guests with specific requirements.
Frequently Asked Questions
Wild mushroom and spinach wellington, butternut squash and sage risotto, cheese and leek tart, spinach and ricotta cannelloni, and roasted portobello mushroom with polenta consistently rank as top vegetarian event choices.
Yes, typically 20–35% cheaper on food cost. Eggs, dairy and vegetables are significantly cheaper than quality cuts of meat or fish. This allows you to invest in presentation, portion size and premium cheeses while maintaining strong margins.
Serve the vegetarian main at the same time as the meat main from the same service pass. Ensure the plating quality is identical. Brief servers to use the same language when describing the dish. Avoid the term "vegetarian option" — call it by its full name.
Yes, when properly designed. Protein and fat come from eggs, dairy, legumes and nuts. A well-portioned vegetarian menu (300–400g of food per main course plate including sides) is as satisfying as a meat-based menu.