NutriPro: Plant-Based Dairy Alternatives—A Different Kind of Dairy
Once upon a time, animal milk was the only option for certain recipes. Today, that’s no longer the case, and you can find plant-based dairy alternatives for every application. Learn what’s behind the trend and how to make it work in your operation.
Six Tips for Introducing Plant-Based Dairy Products to Your Menu
If you’re adding new foods and beverages to your menu, you want your guests to be excited about them right away. Here are a few ideas to get your new offerings off to a successful start.
When plants are the key ingredient, they may need a little help to perform up to your standards. That's why many plant-based products include ingredients to enhance the flavor, mouthfeel, consistency, or other factors that you expect—and that your customers demand.
Promoting Plant-Based Dairy Products in the Dining Room
Plant-based dairy products have been on the market for a while now, so many of your guests have probably already heard of them. This growing awareness (and in some cases, a preference for plants) will make it easier for you to promote new recipes. Here are a few ideas to help you plan a successful rollout on menu.
Different Plant-Based Dairy Products Offer Something for Everyone
Choices, choices! The arrival of so many plant-based products on the market is great news for chefs, baristas, and consumers because it means they can pick the right option for every situation. There’s no one best answer. Instead, consider how products made with each of these sources compare when choosing what to offer your guests.
As you reopen, keep safety top-of-mind. Your customers and staff deserve to have confidence in your operation. So, follow these common-sense protocols and get back to business.
Plant-based eating has increased over 3,000% in the past four years! Now is the time to get aboard this juggernaut. Make your menu trend right with these 15 ideas.
As COVID-19 challenges ease, the foodservice industry is once again focusing on sustainability, rededicating itself to greener operations, ethical operating principles, and environmental initiatives.
Today, diners increasingly care about how food is made and what ingredients it contains. In this issue, we look at the growing interest in transparency and share some ideas for designing recipes and menus that deliver on taste, simplicity, and authenticity.
Seafood intimidates many home cooks, but they jump at ordering it in a restaurant. Give them more choices and opportunities with the delicious recipes in our free eBook.
Consumers and operators are refocusing on sustainability and conservation. One thing you can do is minimize food waste. Here’s an overview of what some operations are doing.
