F&B LA 2019

Turn Obligation Into Opportunity: Using Plant-Friendly Ingredients and Cooking Techniques to Drive Menu Innovation and Reduce Food Cost (Room Education Hub - Booth 405)

26 Aug 19
3:00 PM - 3:45 PM

Tracks: Health & Diet, Healthy Food Expo West

Speaker(s): Anne Haerle, Culinary and Branding Strategies at Synergy Restaurant Consultants

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 Synergry 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 substutions that will thrill all your guests and reduce plate costs.