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Expand beyond plant-forward with “plantdulgent” eating

In fall 2018, California passed a law that requires state-licensed healthcare facilities to provide a healthful plant-based option at every meal. But even before that law was passed, plant-based menu ...

Operations

Clean labels make their way to C&U foodservice

As consumer preferences and definitions of what healthy eating means change, so do foodservice menus.

Here's how healthcare operators are lowering the salt, but keeping the flavor.

Plant-based dining is continuing to gain momentum, and consumers in the college and university segment are especially receptive to dishes that help them reduce their meat consumption.

Here are a few tips for innovating with both meatless and less-meat dishes.

With the buzz around plant-based eating continuing to grow, learn how operators can more easily offer these choices on their own menus.