Plant-forward plates grow on menus during Lent

Restaurants are still pushing seafood, but kitchens are offering more veggie options as meatless meals.


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LTOs are the lifeblood of restaurant operations, particularly in the hyper-competitive chain marketplace.

LTOs and other menu specials create buzz, build traffic and help keep the menu fresh and on-trend.

While wild caught seafood is often the preferred option for sustainability, taste and value, the truth is that fish that is aquacultured, or farmed, is just as safe, healthy and delicious.

With more diners focusing on health and wellness, restaurant operators need to work hard to ensure they’re meeting these demands and minimizing the impact their menus have on the environment.

The demand for seafood skyrockets during Lent. These seafood recipes can easily be added to the rotation now, but may prove popular enough to stay on the menu.

Diners are eating seafood less frequently now than they were two years, according to new Technomic data. Operators may want to reconsider offering these five particular seafood items for Lent as diners’ interest in them declines.

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