Plant-based menus are less costly when it comes to ingredients (compared to meat) but it’s costly in terms of labor at the beginning, while staff are learning best techniques in how to go about washing, chopping, julienning, mincing, etc. Thus, restaurants and foodservice starting to get on board, will not reap profits at first. These operations need to first keep it simple with fewer ingredients while adding in lots of flavor. In time, chefs and kitchen staff will learn to be efficient and start profiting.