Many US restaurants are encouraging employees and patrons to get the COVID-19 vaccine, and providing incentives for those who do. However, legal complications are keeping most restaurant operators from making vaccination mandatory.
Finding ways to cater to customers’ plant-forward tastes and innovate with new dishes and practices that benefit the environment and boost the bottom line will be key to the next chapter of the plant-forward movement, a panel of chefs said.
From innovative sauces and high-end meats and cheeses to innovative replacements for the traditional bun, Datassential takes a look at the the biggest opportunities for growth in the ever-successful category.
Rather than set unrealistic goals of returning to business as usual, restaurateurs would be wise to focus on making off-premises sales a sustainable part of their business for the foreseeable future, a panel of independent restaurant operators said.