Do vegetarian restaurants face any special obstacles that meat-based restaurants don have to face?
They have to work a little harder to get a constant flow of customers to venture inside, and then they have to be able to consistently “wow” them once they get them in. Most Americans tend to be more forgiving of a bad meal at the average steak or fish house or fast-food chain, but if they have a lackluster experience at a veg restaurant, they will think twice or won’t go back again and will often tell others how disappointed they were. Also, the meat and dairy industry is subsidized by the U.S. government, so they can afford to sell burgers for $1, but the same can’t be said for produce. As a result, veg restaurants tend to have to charge higher prices or serve smaller portions, especially if they choose to use organic and fair-trade ingredients. Can you give us one great cooking tip for aspiring vegetarian chefs? Yes, when creating a dish, give it a KISS (Keep It Simple, Silly). All too often, chefs get into the kitchen and start over-complicating their food. They use too many ingred
