Reference no: EM132492805

Miranda, a café owner in Inner West Sydney, encountered a challenging dilemma when redesigning her menu. While one chef proposed that meat dishes are necessary to retain existing customers of the café, the other chef argued that meat consumption is irreparably harmful to the environment and Miranda should consider plant-based meat or vegetarian menu as an alternative. Although meat eaters represent a vast majority of the national population, more Australians have started to adopt a vegetarian or flexitarian diet for health and ethical reasons. This essay will critically evaluate the conflicting ideas from both chefs and deliver a recommendation on how the menu could be improved to achieve business viability.