There's a difference to catering to vegan preferences (every high end restaurant does that) and actually selling a significant amount of vegan meals. Or being

There's a difference to catering to vegan preferences (every high end restaurant does that) and actually selling a significant amount of vegan meals. Or being able to open a vegan restaurant at Alinea's price-point. In my experience, vegan items sell fairly well, vegetable based items in general sell very well, but meals that are vegan from start to finish are less than 1% of clients. As in, serving 100 meals per day, we'll get one strict vegan per week. Every high end restaurant is doing more vegetables; but guests still expect meat for the main course.