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Food

Versatile ingredients help operators combat inflation without skimping on menu variety

Sponsored content from our partner Conagra Foodservice on Mar. 07, 2023

Creating more menu items with versatile ingredients can help with inflation costs, reduce labor and make back-of-house prep faster.

Food

At Planta, Steven Salm harnesses the culinary power of plants

 By Patricia Cobe on Mar. 02, 2023

The founder and CEO of the 11-unit restaurant concept puts indulgence front and center.

Food

Are plant-based meats doomed? Depends on who you ask

By Patricia Cobe on Feb. 21, 2023

The market for meat alternatives has flattened or declined lately, but plant-forward menus are growing in new directions as operators and suppliers explore the potential of vegetables.

Financing

Reaction to Chick-fil-A's cauliflower sandwich shows the limits of plant-based meat

By Jonathan Maze on Feb. 13, 2023

The Bottom Line: The fast-food chicken-sandwich restaurant chain is getting criticism from customers and some political opportunists for testing a new plant-based menu item.

Food

Chick-fil-A is testing a cauliflower sandwich

By Jonathan Maze on Feb. 09, 2023

The fast-food chicken-sandwich chain is jumping on the plant-based bandwagon with a cauliflower version of its most popular menu item.

Financing

Plant-based meat is dead. Or maybe it isn't.

By Jonathan Maze on Feb. 08, 2023

A Deeper Dive: RB Menu Trends Columnist Nancy Kruse joins Jonathan Maze on the podcast to discuss why plant-based meats haven't quite fulfilled their sales promise.

Food

Native Foods taps into Italian beef’s popularity to launch a meatless version

By Patricia Cobe on Feb. 02, 2023

Chef Chris Bertke remakes the Chicago favorite, delivering the sandwich’s flavor and nostalgia to plant-based eaters.

Food

Smashburger tests a new burger made with real plants

By Patricia Cobe on Jan. 26, 2023

The Plant-Based Classic Smash Burger is made with jackfruit, which can be substituted for another protein in any menu item.

Food

Slutty Vegan shares the secrets behind the Hawt Toddy Chili Bowl

By Patricia Cobe on Jan. 24, 2023

Fans are standing in long lines to grab a taste of the brand’s plant-based comfort this winter.

Financing

Are plant-based meats a fad, trend or niche?

By Rich Shank on Jan. 24, 2023

Technomic's Take: The growth potential for alternative meats has always been more limited than many people thought. But they are not going away from restaurant menus, either.

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