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Food

Chef Jose Garces shares past surprises and future plans

The Iron Chef and multi-concept restaurateur welcomes a return to normalcy as he plots his next act.

Food

Outbreak proves plant-based meat can pose a food-safety risk, too

A lawsuit has been brought against the supplier of a ground-beef substitute that's suspected of having sickened 470 people. The problem ingredient has yet to be identified.

In a push to expand its customer base and increase check averages, the chain is focusing on breakfast customization, plant-based choices and on-trend menu items.

Data published by consulting group AlixPartners suggests commitments aren’t aggressive enough to meet a reduction objective set by the Science Based Target initiative.

The burger chain is doubling down on its Impossible Foods offerings with a pair of new options, one of which features bacon, which is not a plant.

A BTIG analyst says the McPlant burger has been underwhelming in tests and speculates that it is unlikely to make its national debut this year.

The low-carb rice, which follows the burrito chain’s run of Cilantro-Lime Cauliflower Rice last year, mimics the flavor and color of the popular side dish.

Consumers are returning to their pre-pandemic routines, and that’s creating opportunities for operators to refine their menus and add flavorful, satisfying snacks that also meet demands for portability.

For operators looking to expand their offerings to appeal to diners interested in plant-based eats, it can be daunting to figure out what dishes to make vegetarian—that is, which dishes will have broad enough appeal across the menu to please both those seeking plant-based meals as well as meat-eaters.

As consumer demand for plant-based and clean label products continues to rise, it’s important for operators to adapt their menus with versatile and convenient ingredients that won’t cost them added ti...

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