I’ve had a very positive response in regards to my newly vegan menu, but I’ve also heard the comment “What are the customers who previously bought your standard cupcakes and pastries going to do?!” What a silly question! They will do what they have done before and continue to purchase my pastries – or they won’t. The goal of converting my menu fully vegan was not to exclude anyone, but to include everyone. Not only am I diabetic, but also allergic to nuts and seafood. I’ve been to places with friends and had to sit out on entrees, sides, etc. because of my allergies and dietary restrictions. I remember going to a restaurant with friends a while back and could not eat the fries because they were fried in peanut oil. Recently, I was vending at an event and a potential customer could not buy anything because everything on my menu contains soy –I was disappointed, but motivated to prevent having to turn future customers away. Needless to say, I am working on a gluten free, soy free, and vegan cupcake!
If we have the ability to include everyone, why not? I believe that like any aspect in life, we should be inclusive. The same concept should be applied to the foods that we offer. By creating vegan cupcakes that “Taste real”, I am opening up my menu to everyone – vegan or not. Vegans cannot eat meat or animal products, but people who consume meat can eat vegan food. In the beginning I was hesitant about converting my menu. My defense was “I will lose a large customer base – I’m leaving people out.” I will admit that my rationale was heavily flawed – backwards. My customer base will double, by encompassing another group. If a person has the choice between a healthy, delicious cupcake and a delicious but not-so-healthy cupcake, I’m certain they would choose the former. Dietary inclusivity should be a movement – and we should all partake.