Innovative operators break new ground in plant-based menus

Operators increasingly cater to mainstream consumers with plant-forward selections. Read more

Operators cater to growing consumer interest in plant-forward items. Read more

Lucas Bradbury of Project Pollo and Nicole Marquis of HipCityVeg share their views on menu prices, delivery and what motivates consumers. Read more

Culinary leaders talk about where we’ve been and where we’re going with perceptions, ingredients and real-life ideas you can try right away to navigate the plant-based tide as it’s rising. Plus: How do you really feel about fake meat? Read more

Restaurant chains large and small experimented with non-animal substitutes for meat and dairy. Read more