Menu Changes at Good Beat Spark Controversy

A restaurant in New Jersey, known for its gluten- and dairy-free options, has recently made headlines due to a significant menu shift aimed at introducing more protein. Good Beat, located in Haddon Township, has added organic pastured chicken and wild-caught Jail Island salmon to its offerings.

Michael Hughes, the Front of House Manager, who has been with the restaurant for seven years, explained that this decision stemmed from business needs. He mentioned how his boss kept a close eye on market trends, particularly how some vegan establishments are adapting to survive.

“We didn’t jump at the chance to make this change, but we felt it was necessary to ensure our survival,” Hughes noted.

This change, however, has not come without backlash. Many customers have expressed their outrage, leading to negative reviews and calls for a boycott. Animal rights activists took to social media to voice their concerns, with one person stating, “It is impossible to serve the meat and secretions of innocent animals while respecting their rights.”

Another commenter criticized the restaurant for not aligning with the vegan community’s values: “You failed to support the spirit of selflessness that opposes animal exploitation.”

Despite serving a predominantly vegan menu, Good Beat never branded itself as strictly vegan, but rather leaned towards gluten- and dairy-free cuisine, according to its staff. They highlighted that the menu adjustments were meant to deliver more protein options to existing patrons while also attracting newcomers.

Hughes shared how difficult some responses have been: “Some comments were really harsh… We want our customers to know we hear them, but some reactions were just hateful.” The staff’s intent, he emphasized, was not to offend but to broaden their appeal.

“It’s interesting—many longtime customers hadn’t even tried chicken or salmon before,” Hughes explained, noting that often customers’ partners would be the ones to prompt them to include meat in their meals.

Hughes acknowledged that the decision was also influenced by the rising costs associated with running a restaurant. He shared that many in the community have reached out to show their support during this transition.

Looking ahead, Hughes said they are open to welcoming back customers who may be upset now. “In six months, if they want to come back, we will be here with open arms,” he said. The owner, Ashley Coyne, reiterated her commitment to serving healthy food without refined sugars or seed oils and expressed hope that the changes would attract a wider customer base.