Do vegetarian restaurants face any special obstacles that meat-based restaurants don´t have to face?
Although there is more demand for meat-based restaurants, I think vegetarian restaurants actually have it a little easier in one way: Anyone who has ever moved to a vegetarian kitchen (especially a vegan one) knows that it is much easier to keep clean and germ-free. Harsh chemicals are not as necessary, and spoilage is less of an issue without meat. The biggest challenge for vegetarian restaurants is finding great chefs who really know what they are doing with vegetarian food and then marketing it to a wide audience. Without a creative chef who uses fresh ingredients and knows how to make vegetarian food taste delicious and look great, a restaurant will get reviews like “boring,” “over-spiced,” or “tastes like cardboard.” A great vegetarian chef will appeal to a wide audience, making restaurant marketing much easier. Many people are looking for a place to eat great food that is both of high quality and healthy.
