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Furmano’s

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Menu

“Plantdulgent” dishes drive interest from meat eaters

As more diners seek out plant-based menu choices, many college and university dining services have pushed the creative boundaries.

Menu

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.

Menu

10 ways to cut the salt on menus

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

Menu

Colleges and universities offer plant-forward menus

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.

Menu

Healthcare menus cater to consumers’ plant-based preferences

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

Menu

Creating plant-forward dishes without the labor

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