How the plant-based trend is helping Veggie Grill

Steve Heeley, CEO of the veggie-friendly fast-casual chain Veggie Grill, joins this week’s episode of "A Deeper Dive" to talk about the plant-based trend.


3 Cheese Trends Consumers Will Melt For

Operators can capitalize on these preferences and attract more diners to cheese dishes — by making the following adjustments to their menu offering.

To keep things interesting, operators should consider offering seasonal soup LTOs—offerings that incorporate the flavors of fall and winter—to entice diners.

More than 10,000 locations plan to offer the sandwich as early as Monday.

The Cinnamon Cookie Latte is the chain’s first new seasonal drink in five years.

Snack-sized, portable sweets, offered for both onsite consumption or as a take-it-for-later-treat, are perfect for restaurants of any size. Here's why.

In addition to menu staples like wings and hot-and-spicy chicken sandwiches, operators can kick up menus by incorporating hot sauces into an array of dishes.

Guests crave comfort even when they’re visiting new locales. While many travelers enjoy trying local favorites, it’s nice to have classic options available, too. With that in mind, it’s not entirely surprising that, according to Technomic’s Ignite Menu Data, nearly 67% of all lodging foodservice facilities offer yogurt of some type—it’s a tasty and familiar option.

Traditional holiday staples will always be a draw for customers, but operators need to think creatively to differentiate themselves from competitors and drive higher guest checks.

The Beyond Meat-based P.L.T. will be tested over 12 weeks in Southwestern Ontario as the burger giant further ponders alternative proteins.

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