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Furmano’s

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“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 ...

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.