Despite Boston’s low ranking in vegan-vegetarian dining affordability, many restaurants are expanding their menus to cater to plant-based diets. Notable establishments like Lulu Green emphasize high-quality ingredients and flavor layering to attract all diners, including meat-eaters. Meanwhile, Sumiao Hunan Kitchen offers a diverse menu with clearly labeled dietary options, rooted in authentic cooking. The CEO highlights the importance of flexibility and guest engagement in refining offerings post-testing. Overall, while progress is being made, challenges in serving a varied clientele remain.
We face a lot of challenges because our menu looks big and also requires a lot of training. But restaurants need to modernize.
We are not trying to manipulate or compromise the flavor of an authentic Hunan dish that uses local ingredients and meets the needs of our target audience.
A really great meal that even carnivores love.
Engaging with our guests helps us hone our offerings.
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