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Versatile ingredients help operators combat inflation without skimping on menu variety

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


At Planta, Steven Salm harnesses the culinary power of plants

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

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.

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.

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

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.

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

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

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

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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