The plant-based foodservice landscape continues to evolve, from dishes that are simply vegetable-forward all the way to the latest and greatest in imitation meat products. Plant-based butters, condiments, sauces and oils have also become key factors in culinary playbooks. As such, it’s never been more important to stay on top of this fast-paced category in order to cater to today’s evolving consumer.
Join us for this webinar to hear about:
- What’s now and what’s next in terms of operator penetration of plant-based menu items
- Consumer sentiment towards plant-based items and claims
- Plant-based menu item presence by mealpart and course category
- Latest and greatest in plant-based menu trends
Speakers
Bret Yonke
Director of Research & Insights
Technomic
Alan Liddle - Moderator
Contributing Event Content Editor & Moderator
Restaurant and Food Group
Sponsored by