With more guests requesting order changes like “no dairy,” “no meat,” or “no gluten” each day, operators are scrambling to make guests happy while juggling a growing number of menu modifiers. What if you could tweak your recipes using simple preparations to make your menu more plant-friendly, keep all your customers happy, and increase revenue? Join Anne Haerle of Synergy Restaurant Consultants as she teaches you how to:
- Move beyond the tired "steamed vegetable plate" and wow your guests with plant-forward dishes that drive seasonality and on-trend menu innovation
- Elevate your current vegetarian options using ingredients you have on hand to increase perceived value (and let you charge more)
- Use flavorful and economical plant-based substitutions that will thrill all your guests and reduce plate costs