— Michael Baun

So one of the things that I love for menu planning, uh, what if I'm going to a restaurant and I'm looking for a plant-based meal, I'm always looking for a signifier telling me that, um, something on the menu is plant-based. So most places will do a little green leaf or something like that or a green dot or they'll put a V or VG next to it. It's great to distinguish between vegetarian and vegan as well because some people might, um, you know, eat dairy, but they might not, uh, others might not. So, um, having the distinguishing factor between those two is fantastic. So, um, looking for options for everyone, um, making sure that there's more than just one option, um, and not just a salad, you know, so, uh, looking for a couple entrees that might be plant forward and a couple on, uh, appetizers that might be plant forward as well. Depending on how big your menu is, you know, if you have a hundred items on your menu, you should definitely have a good amount of plant-based, but if you only have like eight entrees, you might wanna make, you know, one or probably two of those plant-based, um, at some point to be able to or make them. So you can do either or. A lot of restaurants will do that too. So they'll have, um, the regular version, but they'll also put a thing on it that says can be made plant-based or something on that as well.