Forbes calls 2019 the Year of the Vegan. Be part of it. Transition your restaurant’s offerings by adding beans to master recipes. Beans, aka pulses and legumes, are cheap, sustaining and sustainable, low carbon, low water, high yield. Cholesterol and gluten-free, beans are high in protein and fiber, with double the protein of quinoa and three times the fiber. And they're a commercial kitchen’s best friend. They:
-- Improve your bottom line by reducing food costs
-- Offer diner benefits
-- Encourage kitchen creativity and show you’re part of what makes 2019 the Year of the Vegan