Simplot Pineapple Perfected - RoastWorks - banner - both - 08.20

Cooper Shreds Have Now Arrived - banner - 02.24

Dixie Ultra Surface Systems - banner - both - 02.23

Empress 5-Compartment School Food Tray - 05.22

Dan's Prize Corned Beef Pastrami - Simple, Tender - banner - both - 04.20

McCain - Takeout and Delivery Menu Ideas - banner - both - 05.20

Cargill - Truvia Sweet Customer Satisfaction Naturally - skyscraper - both - 03.19

Simply Potatoes Low Sodium Mashed Potatoes - skyscraper - both - 09.23

Ready to Eat Frozen Vegetables - banner - both - 03.23

Sugar Foods Deliver It Better - banner - both - 04.20

Seafood is Better - banner - both - 05.21

Banner Ad - 3 - OE - Operator - supersized

Sugar Foods ecoSticks Beautiful Inside and Out - skyscraper - both - 04.18

Nestle Minors Slow-Simmered Stock - Free Sample - banner - both - 02.20

Battered Alaska Cod Alaska Pollock Alaska Haddock banner - both - 01.25

McCain - Rebuilding Your Biz - Episode 1 - Hack Your Way Back - skyscraper - both - 05.20

Butterball - Your Trusted Partner - skyscraper - both - 07.19

Sugar Foods - Add Savory Beet Notes Crispy Beets banner - both - 05.18

Performance Dairy Craveable Flavor and Time Savings - banner - both - 04.24

Sugar Food Traina California Dried Fruits - banner - OE - 10.19

Simplot Sidewinders - Bendy is Trendy - banner - both - 01.20

Jennie-O Premium Turkey Breast Turkey that Turns Up the Quality - skyscraper - both - 02.20

Sunny Fresh Egg Patty and French Toast - banner - both - 03.23

Nestle Stouffer's Comfort Foods Beyond Compare - video - skyscraper - both - 01.20

Your Source for Wild Alaskan Seafood - Surimi - skyscraper - both - 10.24

Tork One Napkin - banner - OE - 03.17

TNT Burgers - Learn More - skyscraper - both - 03.23

Sunny Fresh Egg Patty and French Toast - skyscraper - both - 03.23

Tork Compact Foodservice Cloths - skyscraper - both - 07.17

McCain - Tactical Takeout Webinar - skyscraper - both - 05.20

Sunny Fresh Bacon and Cheese EggStravanganza - skyscraper - both - 03.23

Indiana Packers - All-in-One Pork Supplier - skyscraper - both - 07.21

Hormel - Fire-Braised Chicken - Now Serving Flame-Seared Perfection - skyscraper - both - 02.20

Simplot Sidewinders - Make Waves - banner - both - 01.20

Fabri-Kal - Packaging solutions for environmental and off-premise needs - banner - both - 11.19

Simplot - Pineapple Perfected - RoastWorks - skyscraper - both - 08.20

Simplot GoodGrains - banner - both - 01.20

Tyson - Wright Brand Bacon - skyscraper - both - 04.21

Golden Tiger Gourmet Vegetable Fried Rice - OE - banner - 02.01 - 02.28.25

Simplot RoastWorks - skyscraper - both - 01.20

Fabri-Kal - Packaging solutions for environmental and off-premise needs - skyscraper - both - 11.19

Simplot Delivery Solved - Conquest Fries - banner - both - 08.20

Reel in Greater Appeal - both - banner - 10.22

Wave of Inspiration - skyscraper - both - 05.22

Your Source for Wild Alaskan Seafood - Surimi - banner - both - 10.24

Butterball - Quality, Versatility, and Consistency - banner - both - 07.19

Sugar Foods Barista Blend - banner - both - 04.17

Dan's Prize Pulled Meats Simplify the Kitchen - banner - both - 04.20

Honest Earth - Better Potatoes for a Better World - skyscraper - both - 05.23

Rich's Plant-Based - Good Things Grow - banner - both - 11.20

Banner Ad - 1 - MM - Recipes - Operator - supersized

Diamond Crystal Kosher Salt banner - both - 04.23

Nestle White Cheddar Mac - Mac Pizza - skyscraper - both - 04.19

Seafood is Better - skyscraper - both - 05.21

Sugar Foods Barista Blend - skyscraper - both - 04.17

A Family of Fine Cheeses - skyscraper - both - 08.22

Cargill - Truvia Serve America's Best-Selling Stevia Sweetener - skyscraper - both - 03.19

Banner Ad - 4 - PICs - Operator - supersized

Nestle - Hot Cocoa Bulk and Single-Serve Packets - skyscraper - both - 09.21

Performance Plus Food Safety - skyscraper - both - 09.21

McCain - Feed and Comfort Your Community with Family Sized Favorites - skyscraper - both - 05.20

McCain - We're Here to Help - Learn More - banner - both - 05.20

Sugar Foods ecoStick Less Waste - banner - both - 10.16

Sunny Fresh Egg Bake Bites - banner - both - 03.23

Rich's Plant-Based - Good Things Grow - skyscraper - both - 11.20

Skyscraper Ad - MM -  Beat - Operator

Jennie-O Take Burgers Over the Top with Turkey - skyscraper - both - 03.20

Nestle Minors Slow Simmered Stock - Free Sample - skyscraper - both - 02.20

Hormel - Bacon 1 - Less Time Less Grease Less Mess - banner - both - 02.20

Sugar Foods - Turn Up the Beets Crispy Beets - skyscraper - both - 05.18

Simplot Harvest Fresh Avocado - banner - both - 01.20

Indiana Packers - All-in-One Pork Supplier - banner - both - 07.21

Hormel - Fire-Braised Chicken - Ease Your Operator's Kitchen - banner - both - 02.20

Hormel - Fontanini - Handcrafted Meats - Unparalleled Flavor - banner - both - 02.20

La Ranchera Birria Base - both - 09.24

Hormel - Bacon 1 - You've Never Seen Bacon Like This - banner - both - 02.20

Hormel - Fire-Braised Chicken - Don't Labor Over Great Chicken - banner - both - 02.20

Potato Perks App - banner - both - 05.22

Dixie Ultra Surface Systems - skyscraper - both - 02.23

Performance Dairy Clarified Butter - banner - both - 04.24

Nestle Vitality - Build a Refreshing Beverage Program - both - skyscraper - 04.20

Rich's Plant Based Cooking Creme - banner - both - 02.18

Jennie-O No Basic Burger Here - banner - both - 03.20

Alaska Cod and Pollock: Crispy, Craveable, Comforting - banner - both - 01.25

Nestle - Hot Cocoa Single-Serve Packets - banner - both - 09.21

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

Certified Cage-Free Egg Bites - Portable, Protein-Packed Breakfast - banner - both - 09.23

Nestle Stouffer White Mac and Cheese - banner - both - 08.18

Simplot Conquest Crispy Potato Strips - skyscraper - both - 01.20

Kraft - Bold Flavor, New Home. - skycraper - both - 08.22

Simplot Harvest Fresh Avocados - skyscraper - both - 01.20

Tyson - Jimmy Dean - Loaded with Flavor - banner - both - 04.21

Essity - Impress Your Guests - banner - OE - 03.17

Tyson - Hillshire Farm - Legendary Brand - skyscraper - both - 04.21

Battered Alaska Cod Alaska Pollock Alaska Haddock - skyscraper - both - 01.25

Sugar Foods - Turn Up the Beets Crispy Beets - banner - both - 05.18

Grab 'n Go! Anytime. Every Time - banner - both - 07.23

Sugar Foods - Add Savory Beet Notes Crispy Beets skyscraper - both - 05.18

Savor Imports - banner - both - 06.24

Nestle White Cheddar Mac - Mac Pizza - banner - both - 04.19

Flights, which allow guests to sample several varieties of a single item, are becoming more common at restaurants.
As consumers turn their focus toward individual wellness and planetary health, chefs and restaurant operators are aiming to include mindful options on menus, especially where kids are concerned, and are increasing the amount of sustainable and locally sourced foods they cook with, new research from the National Restaurant Association finds. According to the <a title="2025-NRA-Whats-Hot-Culinary-Forecast" href="https://greatmenusstarthere.com/uploads/files/2025-NRA-Whats-Hot-Culinary-Forecast.pdf" target="_blank">2025 NRA What's Hot Culinary Forecast</a>, chefs are meeting this demand by paying more attention to their sustainability practices, preparing &ldquo;better-for-you&rdquo; foods for kids, and amping up the number of limited time offers and various food and beverage flights to attract more interest and increase sales.
Health and sustainability are most important
Primarily, restaurant-goers&mdash;especially Millennials and Gen Zs&mdash;indicate they want more health-conscious, sustainable options when dining out, and expect their food to be sourced locally, perhaps even hyper-locally, and with minimal waste. Operators are satisfying them by telling the story of where and how those items are grown and produced, and how their purchase supports local businesses, especially farmers, purveyors, and manufacturers. In fact, industry professionals cite restaurants' commitment to sustainability as a key trend impacting where customers will, or won&rsquo;t, dine out. Simultaneously, there&rsquo;s also a push for restaurant operators to provide their guests with more value, convenience, and innovation. Those are showing up via a variety of meal deals, limited time offers, and flights composed of various foods and alcohol beverages. &ldquo;Younger generations, in particular, seem to want more transparency where food sourcing is concerned,&rdquo; says Dr. Chad Moutray, the Association&rsquo;s vice president of Research and Knowledge. &ldquo;They&rsquo;re demanding that more restaurants engage in sustainable practices and that operators meet that expectation. Regarding the many innovative ideas popping up around the country, like LTO menus and food or beverage flights that consist of three or four items, chefs believe they&rsquo;ll not only produce exciting guest experiences, but also keep those customers coming back for more.&rdquo;
Hot macro trends next year
Following are the forecast&rsquo;s Top 10 macro trends for 2025:
<ol>
<li>Sustainability and Local Sourcing.&nbsp;Customers want the restaurants they frequent to make efforts to help the environment, reduce food waste, and be able to tell the story of where the food they serve came from.</li>
<li>Value Deals/Propositions.&nbsp;As the after-effects of the inflationary economy continue to impact wallets, customers are looking to get more bang for their buck.</li>
<li>Smaller or Streamlined Menus.&nbsp;With consumers looking for greater value and inflationary costs putting pressure on operators, many are looking to make their menus more dynamic, but still profitable.</li>
<li>Healthy Kids' Menus.&nbsp;Parents want to dine out with their children but are seeking better-for-you choices that are both flavorful and satisfying for their kids.</li>
<li>Pop-Up Restaurants.&nbsp;Chefs love the creative freedom. Operators and managers benefit from the opportunity to test and learn, and customers love the short-term, FOMO proposition.</li>
<li>Hyperlocal sourcing.&nbsp;This reduces a restaurant&rsquo;s carbon footprint as the food is transported shorter distances. It also supports local economies and businesses, and provides diners with fresher, more flavorful food options.</li>
<li>Convenience Proteins.&nbsp;These items&mdash;through sous vide cooking, individual serving packs, and other methods&mdash;save time during the prep phase, don&rsquo;t need a chef's direct supervision, and allow staffers to focus on other tasks at the same time.</li>
<li>Limited-Time-Only Menus.&nbsp;Offered in a limited availability time frame, items on these menus generate hype and curiosity, and draw customers in to try something different now rather than miss out on them later.</li>
<li>Flights. Becoming more common at sit-down restaurants, these items, whether they're three beverages or a trio of potato dishes or deviled eggs, allow guests to sample several varieties of a single item.</li>
<li>Artificial Intelligence (AI) Integration.This technology helps streamline the ordering process and reduce human error. It improves efficiency and allows staff to concentrate on customer service requiring the human touch.</li>
</ol>
Source: <a href="https://restaurant.org/education-and-resources/resource-library/sustainability,-health-and-variety-top-list-of-2025-macro-trends/" target="_blank">National Restaurant Association</a>

Operators are adding more environmental and personal well-being options to attract a greater diversity of diners.

Sustainability, Health, and Variety Top List of 2025 Macro Trends

The U.S. restaurant industry is poised to undergo significant transformations driven by evolving consumer preferences, technological advancements, and an increased focus on sustainability. Here are some of the most anticipated trends that will shape the future of dining.
1. Sustainability takes center stage
Consumers are becoming more environmentally conscious, forcing restaurants to adopt sustainable practices and attract more customers with different preferences. From sourcing ingredients locally to reducing food waste and using eco-friendly packaging, sustainability will become a key differentiator for restaurants to attract eco-friendly diners.
2. The rise of plant-based dining
Plant-based diets are becoming more popular as people become more aware of health and environmental issues. Restaurants are expected to expand their menus to include more plant-based options, catering not only to vegetarians and vegans, but also to flexitarians seeking healthier options.
3. Enhanced personalization
Data analytics enable restaurants to provide a personalized dining experience. By leveraging customer data such as the region of origin of customers within the restaurant, age, etc., menu recommendations and promotions can be customized based on personal preferences, increasing customer satisfaction and loyalty.
4. Expanding takeout and delivery services
The convenience of takeout and delivery has reshaped the dining landscape. As demand continues to grow, restaurants will invest in efficient delivery systems and establish partnerships with third-party platforms to ensure a seamless experience for customers.
5. Health-conscious products
Health trends will continue to influence the development of menus. Expect to see more dishes featuring low-sugar, low-carb and high-fiber ingredients, and restaurants that highlight the benefits of such dishes and functional foods that promote health. Healthy dishes will increase brand trust, and restaurants will cater to consumers who are looking for nutritious and delicious dining options.
6. Embrace Technology and Automation
Automation will play a key role in streamlining operations. From robot chefs to AI-powered ordering systems, restaurants will increasingly adopt technology to increase efficiency, reduce labor costs, and improve the overall dining experience.
7. Engaging Social Media Marketing
Social media will continue to be a powerful tool for marketing. Restaurants will leverage platforms such as Instagram and TikTok to create engaging content, promote new menu items, and engage with customers, thereby strengthening brand loyalty and influence.
8. Diverse Beverage Options
Demand for a variety of beverages will grow, especially non-alcoholic beverages. Restaurants will launch innovative non-alcoholic cocktails, health-focused beverages, and craft sodas to meet the needs of different customers seeking unique drinking experiences. A variety of dishes and drinks Healthy eating remains one of the trends that has been repeatedly prompted by 2025.
9. Local sourcing and community involvement
Restaurants will strengthen their ties with local suppliers and emphasize the use of local ingredients. This trend not only supports the local economy, but also enhances freshness and flavor, attracting customers who value connections with the community.
10. Streamline your workflow
A harmonious and orderly dining environment makes customers more trustful. Whether it is a local restaurant, seafood restaurant or food truck, to make the operation more efficient and effectively deal with the labor shortage, you can configure the Retekess paging system for the restaurant. After the customer's meal is ready, call the customer directly to pick up the meal. The kitchen can also call the waiter through the restaurant paging system, and the customer can also call with one click through the call button.
Source: <a href="https://www.retekess.com/blog/restaurant-trends-in-2025" target="_blank">Retekess</a>

Here are some of the most anticipated trends that will shape the future of dining.

Restaurant Trends in 2025

Some of the greatest vegetarian and vegan foods in the world come from India, Mexico, Asia, and the Mediterranean. Let these regions be the inspiration for exciting, flavorful recipes that emphasize fruits, vegetables, beans, grains, and other plant-based ingredients, rather than meat. Many countries view meat and other animal proteins as garnishes and flavor sources in plant-based diets.
India 
With more vegetarians than the rest of the world put together, India represents an exceptionally fertile source of inspiration for plant-based menu items. These include Aloo Gobi Masala (spiced cauliflower and potatoes), Baingan Bharta (eggplant curry), Vegetable Korma (a type of stew made with a variety of different vegetables), Palak Paneer (spinach and cheese), and Chana Masala (chickpeas and tomatoes). Together with Indian bread, chutney, and raita (yogurt with cucumbers), these flavorful vegetable dishes appeal to omnivores as well as vegetarian and vegan diets.
There are also Indian rice dishes that are either meatless or include little meat, such as biryani. This elegant mixed rice dish consists of basmati rice, cooked with spices like saffron, cardamom, turmeric, and ginger, mixed with onions, raisins, almonds, and vegetables such as cauliflower and string beans. Yogurt or coconut milk add richness, and lesser amounts of meat such as chicken, lamb, or seafood can be added.
Mexico 
Mexico&rsquo;s reliance on beans, corn- and wheat-based carriers like tortillas, flavorful chiles, herbs, and citrus makes the country&rsquo;s cuisine a natural for plant-based diets. One can fill traditional burritos, tacos, tamales, enchiladas, and quesadillas with such appealing ingredients as beans and cheese, lentils, calabacitas (squash), sweet potatoes, spinach and other greens, various mushrooms, and rajas (strips of poblano peppers enriched with crema and fresh cheese).
Although traditionally made with chicken, you can recast a hearty tortilla soup as a meatless specialty. Simply stock with corn, peppers and onions, tomatoes, and avocado. Pozole, a satisfying soup based on hominy, can substitute meat with raw cabbage, radishes, cilantro, and avocado.
Look also to the stuffed poblano peppers known as chile rellenos, oft filled with vegetables and cheese.
China and Southeast Asia
Tofu, noodles, rice, stir-fries &hellip;what menu maker wouldn&rsquo;t be inspired by the plant-based diets and cooking of China, Vietnam, and Thailand? Many of these countries consider meat as a flavoring or garnish, rather than the center of the plate.
Spicy, plant-based Chinese specialties like garlic noodles, mapo tofu, dan dan noodles, eggplant in garlic sauce, broccoli in oyster sauce, and hot and sour soup can be made with tiny amounts of meat or none at all. Buddha&rsquo;s Delight is a colorful vegetarian stew, traditionally for the Lunar New Year, that&rsquo;s great year-round with seasonal vegetables. These include bok choy, shitake mushrooms, bean sprouts, and bamboo shoots, as well as cellophane noodles and tofu.
Pad Thai and curries (red, green, and yellow) can easily be made without meat. Think vegetables and high-impact seasonings like galangal, lemongrass, ginger, chili and curry pastes, coconut, and tamarind. Green papaya salad combines this enticingly bracing fruit with sugar, chiles, garlic, soy, and lemon or lime juice.
Vietnamese food and global flavor fans who eschew meat will enjoy vegetarian versions of bahn cuon (spring rolls); pho noodle soup; the lacy herb- and vegetable-packed pancakes known as banh xeo; comforting Ch&aacute;o Đậu Xanh Chay (vegan porridge with mung beans); and banh mi sandwiches filled with tofu, fresh herbs, and pickled vegetables and jalape&ntilde;os.
Mediterranean and the Middle East
The entire Med Rim region is home to exciting plant-based culinary traditions. Think satisfying meatless Italian pastas, long-cooked Greek vegetable dishes, and trendy Lebanese, Israeli, and Moroccan vegan foods.
Greek cooks are pros at turning vegetables into complex and delicious meals. These include rice-stuffed dolmas (grape leaves) and cabbage to flavorful vegetables such as stewed okra with tomatoes, baked beets with skordalia (garlic sauce), horta (braised greens), eggplant-rich moussaka, and bean dishes such as stewed favas and gigante (broad beans). Horiatiki is a traditional Greek salad that&rsquo;s chockablock with cucumbers, tomatoes, olives, onions, and feta cheese. Spanakopita and tyropita comprise flaky phyllo dough layered with spinach and cheese, respectively.
The heart and soul of Middle Eastern cuisine are its vegetables, spices, and grains. Moroccan couscous and tagines (complex stews) highlight seasonal vegetables as diverse as pumpkin, sweet potatoes, zucchini, cabbage, cauliflower, green beans, fennel, and carrots, as well as dried fruits, nuts such as almonds, cumin, ginger, and the spicy seasoning known as harissa. Other specialties from this diaspora include hummus, falafel, tabbouleh, baba ghanoush (made from roasted eggplant), and mujadara (rice and lentils). Shakshuka is a flavorful sauce for poached or baked egg, made with tomatoes, peppers, onions, spices, and other ingredients.
Content courtesy of Nestle Professional

Some of the greatest vegetarian and vegan foods in the world come from India, Mexico, Asia, and the Mediterranean. Let these regions be the inspiration for exciting, flavorful recipes.

Blend Global Flavors for Plant-Based Diets

As diners increasingly embrace plant-forward eating, foodservice operators are uniquely positioned to craft menus that are both versatile and deeply satisfying. Recent research underscores this shift: 67% of U.S. consumers believe plant-based foods are healthier, 42% intend to incorporate more plant-based meals, and 27% aim to reduce their consumption of animal-based foods.&sup1;
The surge in demand for plant-forward dishes stems from a blend of health consciousness, environmental responsibility, and a desire for meals that offer not just sustenance but a connection to flavor, comfort, and inclusivity. Plant-based options provide nutrient-rich, lighter fare while making a positive environmental impact. For operators, this growing trend is an opportunity to innovate, meet evolving diner preferences, and champion sustainability in the culinary world.
Fresh-Dried&trade; potatoes stand out as a cornerstone of plant-forward menus, offering an unparalleled combination of versatility, affordability, and universal appeal. Their natural ability to adapt to an array of flavors, textures, and cuisines makes them an ideal canvas for culinary creativity. Whether mashed, sliced, or shredded, potatoes serve as the foundation for globally inspired, flavorful dishes that resonate with diners.
Consider these possibilities:
<ul>
<li>Grain Bowl: Shredded potatoes pair with seasonal vegetables, a drizzle of tahini dressing, and fresh herbs to create a dish that is hearty, vibrant, and satisfying.</li>
<li>Kale and Lentil Bowl: Creamy mashed potatoes top a savory mix of red lentils, kale, and roasted tomatoes, seasoned with garlic and onions. Finished with parmesan, this hearty bowl is as comforting as it is flavorful.</li>
</ul>
Additionally, Fresh-Dried&trade; potatoes effortlessly traverse a variety of cuisines and meal occasions:
<ul>
<li>Breakfast Hash Bowl: Crispy potatoes mingled with saut&eacute;ed greens and spices for a wholesome start to the day.</li>
<li>Spiced Chickpea Curry: Mashed potatoes add richness and texture to a flavorful curry.</li>
</ul>
Plant-forward dining transcends the simple act of eliminating meat; it reimagines the plate to celebrate ingredients that deliver flavor, texture, and nourishment. Potatoes are particularly well-suited for this philosophy, being approachable for diners and adaptable in the kitchen. They can star as the centerpiece of a dish or play a supporting role, providing the hearty base that many plant-forward meals rely on.
For operators, this adaptability is not just a convenience but a strategic advantage. Potatoes allow for streamlined kitchen operations, reduced waste, and cost-effective menu planning. A single batch of mashed potatoes can serve as the foundation for diverse offerings, from thickening soups to loaded baked potato bowls topped with black beans, roasted corn, and a spicy avocado crema. Such versatility keeps menus dynamic and engaging, appealing to diners&rsquo; evolving tastes.
As we move further into 2025, the momentum behind plant-forward dining continues to grow. Operators who embrace versatile, approachable ingredients like potatoes will not only satisfy modern diners but also unlock endless opportunities for creativity and innovation. It&rsquo;s a win-win: crafting inspired dishes while contributing to a sustainable, flavorful future.
Content courtesy of Idahoan Foods
&sup1;<a href="https://www.strategicmarketresearch.com/blogs/plant-based-food-statistics" target="_blank">Strategic Market Research</a>
&sup2;<a href="https://www.mintel.com/insights/food-and-drink/emerging-trends-in-the-plant-based-industry/" target="_blank">Mintel Insights</a>

As diners increasingly embrace plant-forward eating, foodservice operators are uniquely positioned to craft menus that are both versatile and deeply satisfying.

Plant-Forward Menus

Panelists at the CIA's Global Plant-Forward Culinary Summit discussed what&rsquo;s most exciting to them about the plant-based, plant-forward movement, where momentum and opportunities exist and what gives them hope for a plant-forward future.
Plant-based, plant-forward menu
Enthusiasm for plant-forward eating continues to grow, but not without challenges, discussions at <a href="https://www.ciachef.edu/" target="_blank">The Culinary Institute of America</a>&rsquo;s virtual <a href="https://www.plantforwardkitchen.org/gpfcs/webcast" target="_blank">Global Plant-Forward Culinary Summit</a> explored. From reformulation of ingredients to the increased interest in &ldquo;blue food,&rdquo; panelists at the session titled &ldquo;State of the Plate: Plant-Based, Plant-Forward, and the Future&rdquo; talked about what&rsquo;s most exciting to them about the plant-based, plant-forward movement, where momentum and opportunities exist and what gives them hope for a plant-forward future.
Reformulating the American diet
Plant-based foods are offering new ways for chefs and CPG companies to reformulate dishes and food products to carry more nutritional value, whether it be fiber or protein, and panelist Larissa Zimberoff, a San Francisco-based journalist and author, said she&rsquo;s seen an uptick on this focus since the pandemic.
&ldquo;I&rsquo;m super excited to see reformulation and how big brands, or people we think are big brands, like Beyond Meat, are reformulating to do something different with their plant-based products,&rdquo; Zimberoff shared. &ldquo;I think that seeing this reformulation, thinking about America&rsquo;s health post-COVID, brands are thinking about how can they change their nutrition?&rdquo;
As <a href="https://apnews.com/article/beyond-meat-plant-based-burger-6e5e9cdf3e4a1d6d84dc532a179adf3c" target="_blank">Beyond Meat</a> announced earlier this year that it plans to revamp its product by using avocado oil instead of canola oil, lowering the sodium and increasing fiber, panelists agreed that fiber is an area of opportunity.
&ldquo;I read a stat a couple of years ago that 97% of Americans don&rsquo;t get enough fiber in their diet, but they all have too much protein. So for me, as an executive chef with <a href="https://goodeatingcompanyus.com/" target="_blank">Good Eating Company</a>, and speaking about reformulations, I&rsquo;m always curious about what types of new products are out there. What types of new functional fibers are there that can be like natural binding elements?&rdquo; said Phil Saneski, executive chef of Good Eating Company, adding that he&rsquo;s starting to see newer ingredients like isolated pea starch being used as a functional fiber.
Panelist Cheryl Tiu, lifestyle journalist and culinary consultant, said she&rsquo;s excited to see whole fruits and vegetables being used.
&ldquo;On the restaurant side, I&rsquo;ve been seeing a lot of restaurants and chefs cook a lot with whole foods, whole fruits and vegetables. So roots and fruits, but specifically in a singular dish,&rdquo; Tiu said as she described a dish at a Miami restaurant that used carrot, but treated it in multiple ways, including fermented and fried. In addition, Tiu cited seeing many new plant-based products that are very specifically geared to a country or a market.
Filling the gaps
In recent years, there&rsquo;s been an increase in awareness of &ldquo;blue food,&rdquo; or food from the ocean, as moderator Rupa Bhattacharya, executive director, strategic initiatives group at the CIA, put it, largely due to allergies.
&ldquo;I think one of the areas where we lose in traditional foods is our variety is really limited because we&rsquo;re just so used to the standard diet,&rdquo; said Zimberoff. &ldquo;It&rsquo;s often referred to as the SAD diet, the standard American diet &ndash; we just go to the same things meat, potatoes, you know, it&rsquo;s rice, chicken, and people think of chicken and eggs as the like just the penultimate proteins and there&rsquo;s just a lot of opportunity in, I think, kelp. I think there&rsquo;s just so much opportunity and so much flavor that people are turning to from allergies, that I think they&rsquo;re gaining traction in that way.&rdquo;
Saneski agreed, adding that replacing empty carbs, offering one-to-one protein replacements and filling nutrition gaps is a big opportunity for plant-based foods.
&ldquo;There&rsquo;s an opportunity to season a lot of these traditional commodity ingredients, to elevate them with kelp, whether we&rsquo;re approaching it in like a dashi or we&rsquo;re poaching it in something that will add more flavor that at the end of the day, is like a maitake mushroom,&rdquo; he said.
Creating desire through flavor
When it comes to encouraging consumers and diners to opt for plant-based or plant-forward options, there is a certain psychology that comes into play in how dishes and products are created and presented in order to successfully draw them in.
&ldquo;You have to build some sort of entry-level supporting structures that make it work,&rdquo; Bhattacharya pointed out.
Saneski agreed and said he takes traditional dishes and makes them look like the meat version of it.
&ldquo;So we&rsquo;ll do lentil bolognese, we&rsquo;ll do celery root skewers [where] the celery root is marinated like meat, and we&rsquo;ll put it on a skewer with maitake mushrooms and the color that it gets, it kind of looks like chicken shawarma and then when people eat it, they&rsquo;re like &lsquo;oh, actually, I was surprised,&rdquo; he said. &ldquo;But that&rsquo;s what it maybe takes in some venues and some different platforms to get consumers to try it in the first place. If you tell them &lsquo;oh yeah, this is vegan,&rsquo; they might have some preconceptions about it.&rdquo;
In addition, using the right language to communicate a dish or product to consumers is crucial, as is &ldquo;going beyond a one-to-one product like when you&rsquo;re comparing like a chicken with a plant-based chicken,&rdquo; said Saneski. &ldquo;Maybe put some more nutrients into the burger bun, maybe put a little bit more miso or some shitake mushrooms into the mayo.&rdquo;
Looking ahead, panelists shared what they&rsquo;re most excited about when it comes to a plant-forward future: Startups continuing to rethink the plant-based food possibilities, restaurants putting more fruits and vegetables on menus and explicitly shouting out local farmers and producers and the potential of a vegetable-based future as it extends to pastries.
Source: Amy Sung, <a href="https://www.smartbrief.com/original/looking-forward-to-a-plant-forward-future" target="_blank">SmartBrief</a>

Enthusiasm for plant-forward eating continues to grow, but not without challenges.

From Reformulation to Creating Desire: Looking Forward to a Plant-Forward Future

Dayparts have been blurring for years. Breakfast dishes have been more prominent on menus &ndash; especially with the increased interest in all day breakfast menus. Over 94% of restaurant menus currently offer breakfast dishes.1
Consumers today are also more health conscious, and seek healthy breakfast ideas and healthy benefits. 31% of consumers believe it is important to them to have healthy options in breakfast dishes.2 And breakfast is often the meal where intentions to eat healthy are the strongest, even when eating out.1
Consumers are often reducing their animal protein intake, and interest in plant-based diets continues to grow. Consider that nearly a quarter of the total US population limits meats in their diets.3 Concerns over sustainability, animal welfare, environmental factors, health considerations, and even a taste for variety are among the drivers of plant-forward meal choices and meat-free meals in foodservice.
Operators can meet consumers&rsquo; breakfast needs by combining their interest in healthy benefits, healthy breakfast ideas, and plant-forward items. And adding plant-forward items to breakfast menus is appealingly easy, with eye-opening options to satisfy all appetites.
Explore more opportunities below to incorporate plant-forward menu items across food and beverage menus.
Beverages
Non-dairy milks and creamers such as soy, almond, hemp, oat, rice, coconut, and cashew can whiten coffee, tea, and cocoa.
<ul>
<li>Chagaccino: chaga tea, cinnamon-vanilla monk fruit, almond milk, and espresso over ice.</li>
<li>Dirty masala chai: chai-spiced tea, almond milk, and a shot of espresso.</li>
</ul>
Smoothies
Substituting milk products and dairy yogurt for plant-based diets is pretty simple for these fruit- and veg-forward drinks. They&rsquo;re also easy to amp up with functional ingredients.
<ul>
<li>Coconut water, spirulina, greens, mango, pineapple, and ginger.</li>
<li>Banana, pineapple, avocado, ginger, and carrot juice.</li>
<li>Banana, date, spinach, peppermint, maca, chlorella, hemp seed, and raw granola.</li>
</ul>
Bowls
Grainy bases topped with a bounty of fresh fruits and veggies make easily eaten, on-the-go breakfasts.
<ul>
<li>Breakfast burrito bowl: pan-seared chickpeas, black rice, lentils, quinoa, cabbage, guac, and mango salsa</li>
<li>Basmati rice: vegetables seared in coconut oil and seasoned with tamari, topped with marinated kale, sprouts, hemp seeds, and vegan walnut parmesan.</li>
</ul>
Toast and Bagels
Bread, biscuits, muffins, and bagels are edible platforms for a full range of toppings. Avocado toast, still a strong seller on menus, is just for starters!
<ul>
<li>Almond butter toast on sourdough bread with strawberries, banana, maple, and cacao nibs.</li>
<li>Smoked carrot lox and bagel with sesame seed cream cheese, capers, dill, and onion.</li>
</ul>
Breakfast Meats
Popular meat analog products easily sub for sausage, while seitan, tempeh, wheat meat, and soy take the place of bacon.
<ul>
<li>Brunch burger: plant-based patty, vegan cheddar, tofu scramble, pickles, tomato, onion, and hollandaise aioli.</li>
<li>Chimichanga: crumbled plant-based chorizo, tofu, cashew queso, chilies, black beans, rice, guacamole, guajillo sauce, and pico de gallo.</li>
</ul>
Waffles, Pancakes
Ensuring that these carb-happy offerings are meat-free is straightforward. However, eggs are part of many recipes. Even so, some formulations are vegan diet friendly, whether egg-free or adapted with substitute products.
<ul>
<li>Almond flour pancakes with banana whipped cream and almond or cashew butter.</li>
<li>Griddled vegan blueberry cornbread oven cake with scrambled tofu, vegan butter, and maple syrup.</li>
</ul>
Breakfast Sandwiches
Plant-based diets can still enjoy a breakfast sandwich. After all, sausage and chicken analogs, seitan, soy, wheat meat, and mung bean &ldquo;eggs&rdquo; are portable and popular vegan foods.
<ul>
<li>Maple-sage plant sausage, American cheese, and scrambled egg product on an English muffin.</li>
<li>Fried slabs of seasoned tofu and pan-sizzled kale on sourdough bread with vegan garlic-chive mayo.</li>
<li>Potato roll split and filled with spicy plantain sausage, scrambled tofu, cashew cheese, and blueberry balsamic jam.</li>
</ul>
Content courtesy of Nestle Professional
Sources:
1The World of Breakfast Datassential Report 2024
2Healthy Keynote Report Datassential 2024
3Plant-Forward Opportunity Datassential 2024

Consumers today are also more health conscious, and seek healthy breakfast ideas and healthy benefits.

Breakfast Wakes Up to Plant-Based Diets

In the competitive restaurant industry, staying ahead of trends is crucial to attract and retain customers. One of the most important shifts in recent years is the rising demand for vegan food. Offering vegan menu options widens your potential market and aligns your restaurant with current consumer values on health, animal welfare, and the environment.
This article explores the benefits of offering vegan menu options for your restaurant&rsquo;s success. Continue reading to learn how a vegan-friendly menu can attract new customers, reduce costs, and enhance your brand image, while making a difference for the planet and society.
Easily calculate the positive impact of your vegan menu strategy
1. Meet the Growing Demand for Vegan Menu Options
The demand for vegan food is growing fast and by offering vegan menu options you can attract a wider audience to boost your business.
The number of people that embrace plant-based food is rising. In Europe, <a href="https://smartproteinproject.eu/european-attitudes-towards-plant-based-eating/" target="_blank">3% of the population follows a vegan diet</a> and avoids all animal products, including dairy and eggs. On top of that, 5% is vegetarian and 4% is pescatarian, eating fish but no meat. More impactful is that 27% of Europeans identify as flexitarian and eat mostly vegetarian or plant-based.
The global plant-based food market reflects this shift and is projected to grow with <a href="https://www.meticulousresearch.com/product/plant-based-food-market-5108" target="_blank">12.3% annually, reaching 105 B EUR by 2031</a>. This growth outpaces the overall food industry and indicates an opportunity for restaurants. The appeal of plant-based foods extends beyond vegans, vegetarians, and flexitarians. Many omnivores also regularly eat meat and dairy alternatives. In the United Kingdom, <a href="https://www.ipsos.com/en-uk/almost-half-uk-adults-set-cut-intake-animal-products" target="_blank">58% of adults consume plant-based meat alternatives</a>, and 48% use plant-based milk alternatives.
The restaurant industry experiences the increased demand for vegan food. Between 2012 and 2022, the number of <a href="https://www.happycow.net/blog/the-growth-of-vegan-restaurants-in-europe-2022/" target="_blank">vegetarian restaurants in Europe grew from 1,253 to 4,186</a>. Even more remarkable is the growth of vegan restaurants from 390 to 3.406. However, you don&rsquo;t need to change your entire menu to meet this demand. Simply adding a few vegan options to your menu can already appeal to this growing demographic. Nearly <a href="https://members.plantbasedfoods.org/checkout/2023-plant-based-foods-state-of-the-marketplace-report-may-2024" target="_blank">half (48%) of restaurants in the USA</a> have already incorporated plant-based menu items.
The vegan food trend presents an opportunity to expand your potential market and grow your business. By offering vegan menu options, you can attract new customers and position your restaurant as forward-thinking.
The growing demand for vegan food due to changes in dietary preferences presents opportunities for the restaurant industry. See the text for more information and sources.
2. Promote Inclusivity With a Vegan-Friendly Menu
With a vegan-friendly menu, you provide an inclusive dining experience for <a href="https://www.livvie.co/reasons-why-consumers-choose-to-eat-vegan-food/" target="_blank">people who prefer plant-based dishes for various reasons</a>.
People are becoming more aware of the impact of their lifestyle choices and the benefits of a vegan diet. They choose vegan food for its lower environmental footprint and health benefits, or for animal welfare principles.
We live in multicultural societies with people from various religious and cultural backgrounds. This diversity has enriched the restaurant industry but also presents a challenge in catering to such a diverse audience. For instance, people with Hindu or Buddhist backgrounds are more likely to eat vegetarian or vegan. Islamic or Jewish customers may prefer to eat halal or kosher, each with specific rules for the preparation of animal-based foods. With an increasingly diverse workforce, <a href="https://www.livvie.co/plant-based-food-initiatives-for-any-sustainable-business/" target="_blank">inclusivity is particularly important in employee restaurants</a>.
Many people choose vegan due to dietary restrictions from food allergies and intolerances. Up to <a href="https://doi.org/10.3390%2Fijerph15092043" target="_blank">10% of people have food allergies</a>, with milk, eggs, shellfish, and fish among the most common allergens. Additionally, <a href="https://doi.org/10.1016/S2468-1253(17)30154-1" target="_blank">68% of people worldwide are lactose intolerant</a> and have trouble digesting dairy.
Vegan dishes are suitable for most people and can simplify your menu and reduce custom requests for your kitchen staff.
Offering vegan menu options demonstrates your commitment to inclusivity and positions your restaurant as welcoming to diverse guests.
3. Boost Group Bookings and Customer Loyalty
Offering vegan dishes can unlock more group bookings and returning customers for your restaurant. By catering to different dietary needs, your restaurant becomes more inviting for diverse groups of customers.
Considering the statistics, it is highly likely that at least one person in a group prefers a vegan meal. An inclusive menu can be particularly attractive for companies looking for a restaurant to cater their business lunch or team dinner.
Ignoring the growing interest in vegan food can also be a threat to your business. As awareness on the benefits of a vegan diet spreads, more people turn to restaurants that accommodate their preferences. With many restaurants already offering vegan options or even an entirely vegetarian or vegan menu, customers can easily move away from those that don&rsquo;t.
Keep in mind that younger generations have the highest percentage of vegans <a href="https://smartproteinproject.eu/european-attitudes-towards-plant-based-eating/" target="_blank">7% of Gen Z in Europe</a>. Your funnel of new customers may dry up as the demand for vegan food rises if you don&rsquo;t offer vegan dishes. So, adding vegan options to your menu also prepares your restaurant for the future.
Offering vegan menu options is a must if you aim to increase group bookings and grow customer loyalty.
4. Differentiate From Competing Restaurants
By embracing plant-based food on your menu, you have an opportunity to differentiate from competing restaurants.
Many restaurants still don&rsquo;t offer vegan dishes. You can step in by offering vegan menu options to set yourself apart and attract new customers. This is especially true if you want to stand out in a culinary niche that doesn&rsquo;t typically serve plant-based food, such as a grill restaurant.
<a href="https://www.livvie.co/marketing-strategies-to-sell-more-vegan-food-at-restaurants/" target="_blank">Marketing your vegan-friendly menu</a> positions your restaurant as ideal for diverse groups at special occasions and business lunches.
Getting your vegan menu options right can also lead to free word-of-mouth marketing and social media exposure. Vegans are highly appreciative of initiatives that make dining out more accessible and enjoyable for them. There are many online vegan communities and influencers who eagerly share their latest finds with vegan and non-vegan friends.
More drastically, you might consider switching to an all-vegetarian or all-vegan menu. This strategy has proven successful for many restaurants but requires a deep understanding of your target audience and their needs. Adding vegan menu options can attract new customers, but an all-vegan menu may alienate existing customers.
You can leverage vegan food in several ways to differentiate your restaurant and support your business and marketing strategy.
5. Establish an Innovative Brand Image
Providing a unique dining experience with innovative vegan dishes can establish your brand as a food innovation leader.
Consumers are exposed to many international cuisines thanks to digital technology and travel. These developments have enriched the restaurant industry with hundreds of food cultures. But they have also raised culinary expectations, making it more challenging to impress customers.
Although many restaurants already offer vegan options, there&rsquo;s always an opportunity to stand out with innovative vegan creations. Don&rsquo;t view your vegan dishes as specialty or alternative items, but instead, use them to <a href="https://www.livvie.co/marketing-strategies-to-sell-more-vegan-food-at-restaurants/" target="_blank">diversify your menu and appeal to everyone</a>. Think beyond the standard &lsquo;vegan burger&rsquo; and aim for a unique experience for both vegan and omnivore diners. When designing your vegan menu, take inspiration from vegan dishes in global cuisines.
Focusing on innovative vegan dishes not only enhances your brand image but also fosters creativity in the kitchen. Room for food innovation can attract young culinary talent eager to learn new techniques and create one-of-a-kind dishes. This creativity in your kitchen can translate into a memorable dining experience that distinguishes your restaurant.
By creating novel vegan dishes, you stand out as an innovative brand, appealing to both customers and employees.
6. Emphasise Brand Values in Marketing
Offering vegan food on your menu is a powerful way to emphasise your brand values in your marketing communications.
If you offer plant-based dishes, leverage that for marketing to substantiate what your business stands for. If your mission is to provide healthy, sustainable, and ethical food, there is no better evidence of your commitment than offering vegan food options. If you have explicit <a href="https://www.livvie.co/plant-based-food-as-a-business-strategy-to-achieve-esg-goals/" target="_blank">Environmental, Social, and Governance (ESG) goals</a>, make sure to mention your vegan menu as part of your strategy.
Values-based marketing messages resonate strongly with today&rsquo;s consumers. In Europe, the majority of people who consciously eat less meat or dairy do so <a href="https://smartproteinproject.eu/european-attitudes-towards-plant-based-eating/" target="_blank">for health reasons (47%)</a>, followed by animal welfare (29%) and environmental concerns (26%).
If you offer vegan food that tastes good and does good, you can <a href="https://www.livvie.co/ways-social-impact-data-supports-vegan-business-initiatives/" target="_blank">use social impact data in your marketing strategy</a> to reinforce your brand values and attract like-minded customers.
7. Protect the Planet With Sustainable Plant-Based Food
Promoting sustainable plant-based menu options can significantly reduce your restaurant&rsquo;s environmental footprint.
The impact of eating meat on the planet has gained particular attention in the past decade. <a href="https://www.livvie.co/the-environmental-benefits-of-a-vegetarian-or-vegan-diet/" target="_blank">Animal agriculture has a massive environmental footprint</a> despite producing only 18% of the world&rsquo;s calories. Production of animal products uses <a href="https://www.livvie.co/reduce-land-use-with-a-vegan-diet-to-protect-the-planet/" target="_blank">most of our land</a> and has a <a href="https://www.livvie.co/save-water-with-a-vegetarian-or-vegan-diet/" target="_blank">high water footprint</a>. Additionally, animal agriculture <a href="https://www.livvie.co/fighting-climate-change-with-a-vegetarian-or-vegan-diet/" target="_blank">emits excessive greenhouse gases</a>, contributing to climate change. The effects of climate change are becoming more visible as we regularly face heatwaves, droughts, and floods. To stay below 2&deg;C global warming and avoid more catastrophic consequences, we need to <a href="https://animal.law.harvard.edu/wp-content/uploads/Paris-compliant-livestock-report.pdf" target="_blank">transition to a mostly plant-based food system</a>.
As a restaurant, you are in a powerful position to drive the protein transition by making vegan food more accessible and desirable. By educating your customers, you empower them to make food choices that align with their values. Motivating customers to choose vegan food lowers your carbon footprint and <a href="https://www.livvie.co/plant-based-food-as-a-business-strategy-to-achieve-esg-goals/" target="_blank">contributes to your ESG goals</a>.
<a href="https://www.livvie.co/marketing-strategies-to-sell-more-vegan-food-at-restaurants/" target="_blank">Marketing the positive impact of your menu</a> on the planet shows your commitment to sustainability and attracts eco-conscious diners. By encouraging customers to feel good about their choice to visit your restaurant and select a vegan dish you grow brand loyalty.
The potential savings of greenhouse gas emissions, land use, water footprint, and animal lives for serving 1.000 plant-based meals.*
8. Attract Health-Conscious Customers With Vegan Dishes
If you want to establish your restaurant as a health-conscious brand, healthy vegan menu options are essential.
<a href="https://insight.rakuten.com/report-plant-based-food-alternatives/" target="_blank">Half of the people</a> choose plant-based food for health benefits, and rightfully so. Animal-based foods are associated with major health issues, including heart disease, type 2 diabetes, and cancer. The World Health Organization has classified red meat such as beef and pork as type 2 carcinogens. Processed meat such as sausages and ham are even classified as type 1 carcinogens, putting them in the same category as cigarettes. On the other hand, plant-based diets are associated with a <a href="https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2802814" target="_blank">lower risk of chronic diseases and lower mortality rates</a>.
Animal agriculture also creates health risks on a population scale. Animals in factory farms are exposed to pathogens and depend on antibiotics to survive until slaughter. This environment is a breeding ground for new diseases and potential pandemics. With COVID-19, we have learned that pandemics put extensive strain on the restaurant industry. Of all new infectious diseases, <a href="https://doi.org/10.1038/nature06536" target="_blank">75% are zoonotic</a>, meaning they originate from animals.
Promoting nutritious vegan dishes can attract health-conscious customers and shows that you care about the health of your community.
9. Show Care for Animal Welfare by Serving Less Meat
Offering vegan menu options and serving less meat demonstrates your commitment to animal welfare. The reality is tragic: we currently kill <a href="https://www.fao.org/faostat/en/#home" target="_blank">230 million land animals</a> and <a href="https://fishcount.org.uk/fish-count-estimates-2" target="_blank">4.3 billion fish</a> for food every day. Images of the horrific conditions in which animals live and die regularly appear in the media, often depicting standard legal practices. People who care about animals are increasingly turning away from meat and dairy to avoid supporting animal suffering.
By replacing meat dishes with plant-based alternatives, you contribute to saving animal lives. While this is a sensitive topic, and it&rsquo;s important to be mindful of cognitive dissonance in your marketing, don&rsquo;t shy away from highlighting your positive impact on animal welfare. Remember, people who choose plant-based foods often <a href="https://insight.rakuten.com/report-plant-based-food-alternatives/" target="_blank">prioritize animal welfare</a> over environmental reasons.
Emphasizing your commitment to animal welfare by offering vegan food not only attracts vegans. It also makes your non-vegan customers feel better about dining in your restaurant and creates a stronger emotional connection with your brand.
10. Reduce Costs With Vegan Ingredients
In addition to the marketing benefits, cost reduction is another good reason to offer more vegan food.
Vegan ingredients generally have a much lower price than meat or fish. For example, plant-based protein sources like beans are easily five times cheaper than beef. While prepared meat and dairy alternatives can be more expensive, using raw vegan ingredients offers substantial savings.
Reducing costs for storage is another advantage. Many <a href="https://www.livvie.co/non-vegan-ingredients-to-avoid-when-serving-food-to-vegans/" target="_blank">plant-based ingredients</a> don&rsquo;t require refrigeration, unlike meat, fish, and dairy products. Additionally, their longer shelf life helps to minimise food waste.
Lowering the cost per dish will improve your margins, giving you the flexibility to lower the prices of your vegan menu items. Charging a bit less for these dishes can motivate even omnivore customers to choose vegan food more often. Encouraging the choice for vegan menu options aligns with your brand values and can significantly reduce your restaurant&rsquo;s environmental footprint.
If previous arguments haven&rsquo;t convinced your stakeholders about adopting a vegan menu strategy, the potential for higher margins might. So, be sure to highlight the cost benefits in your business case and pitch.
By lowering your costs with vegan ingredients, you boost profitability and support your sustainability goals, making a strong case for adding more plant-based options to your menu.
Vegan Menu Options Benefit Your Restaurant and the World
Adding vegan menu options is not just a trend but a strategic move with numerous benefits for your restaurant. By meeting the growing demand for vegan food, you can expand your potential market and create an inclusive experience for diverse groups of customers. Offering vegan dishes aligns with current consumer values and <a href="https://www.livvie.co/marketing-strategies-to-sell-more-vegan-food-at-restaurants/" target="_blank">marketing them wisely</a> can strengthen your brand image by showing your commitment to health, animal welfare, and environmental sustainability.
By attracting and retaining like-minded customers, you ensure your restaurant&rsquo;s long-term success. Start by adding a few vegan options to your menu and watch your business thrive.
Source: Johanna van Langen, <a href="https://www.livvie.co/benefits-vegan-menu-options-restaurants/" target="_blank">Livvie</a>
*Calculated with the Livvie Business food impact calculator, based on the average European diet.

Offering vegan menu options widens your potential market and aligns your restaurant with current consumer values on health, animal welfare, and the environment.

10 Benefits of Offering Vegan Menu Options for Restaurants

Follow these tips to help protect your restaurant against foodborne illness outbreaks.
Use running water to wet hands and arms. Then, apply soap and make sure to build up a good lather.
Handwashing is one of the most important aspects of personal hygiene, especially where restaurant and foodservice employees are concerned. It&rsquo;s essential that food handlers know and understand how to wash their hands correctly so they don&rsquo;t spread pathogens that could result in foodborne illness outbreaks and put employees, customers, and business reputations at risk.
Proper handwashing and hand-care techniques
Make sure your employees follow these six best practices from <a href="https://www.servsafe.com/ServSafe-Manager" target="_blank">ServSafe Manager</a> to ensure proper handwashing practices at your establishment.
<ol>
<li>Wash hands before preparing food, working with clean equipment and utensils, and before putting on single-use gloves.</li>
<li>Use sinks designated for handwashing. It&rsquo;s important to monitor this to ensure food handlers never wash up in sinks designated for food prep, dishwashing, or discarding wastewater. Make sure your hand sinks are accessible, clear and fully stocked with handwashing supplies.</li>
<li>Wash hands or prosthetic devices for at least 20 seconds. When beginning the process, use running water to wet hands and arms. Next, apply soap, and make sure to build up a good lather.</li>
<li>Scrub hands and lower arms vigorously for 10 to 15 seconds. Then, clean your fingertips, under fingernails, and between fingers.</li>
<li>Rinse hands and arms thoroughly, using warm, running water.</li>
<li>Use a single-use paper towel or hand dryer to dry hands and arms. Also, consider using a paper towel to turn off the faucet and open the door when leaving the restroom. It&rsquo;s important that the food handler doesn&rsquo;t re-contaminate his or her hands after washing them.</li>
</ol>
In addition, food handlers must wash their hands after any of the following activities:
<ul>
<li>Using the restroom</li>
<li>Touching the body or clothing</li>
<li>Coughing, sneezing, blowing nose, or using a handkerchief or tissue</li>
<li>Eating, drinking, chewing gum, or using tobacco products</li>
<li>Handling soiled items</li>
<li>Handling raw meat, seafood or poultry</li>
<li>Taking out garbage</li>
<li>Handling service or aquatic animals</li>
<li>Handling chemicals that might affect food safety</li>
<li>Changing tasks</li>
<li>Leaving and returning to the kitchen/prep area</li>
<li>Handling money</li>
<li>Using electronic devices</li>
<li>Touching anything else that may contaminate hands, like dirty equipment, work surfaces, or cloths</li>
</ul>
Take corrective action when necessary
If your food handlers aren&rsquo;t following procedures, correct the situation immediately. If they&rsquo;ve touched food or food-contact surfaces with unclean hands, you should dispose of the contaminated food; clean potentially contaminated equipment and utensils; and, if necessary, retrain or coach those food handlers who aren&rsquo;t following proper handwashing procedures.
Proper use of antiseptics or sanitizers
Hand antiseptics, also called hand sanitizers, can be used to lower the number of pathogens on skin if they comply with Code of Federal Regulations (CFR) and Food and Drug Administration (FDA) standards. Only use hand antiseptics after handwashing, but never use them in place of it. Also, wait for a hand antiseptic to dry before touching food or equipment. For more information on food-safety practices specific to the restaurant industry, visit <a href="https://www.servsafe.com/" target="_blank">ServSafe</a>.
Source: <a href="https://restaurant.org" target="_blank">National Restaurant Association</a>

Follow these tips to help protect your restaurant against foodborne illness outbreaks.

Proper Handwashing Techniques Are Key to Good Hygiene

With the number of individuals requesting vegetarian, vegan, or &ldquo;flexitarian&rdquo; options when dining out, the foodservice industry must continue to provide multiple options on their menus to accommodate such diets and preferences. Indeed, the inclusion of plant-based menu options, apart from being business-savvy, also creates increased customer appeal. The difficulty, however, is estimating the quantity of fresh produce to keep on hand in the face of fluctuating demand. To face this issue, high-density pre-portioning bags offer the solution, promising unparalleled time, food cost, and labor savings while upholding the highest standard of service and reliability.
By pre-portioning plant-based ingredients, the journey from kitchen to table unfolds with consistency and flavor while time is saved, eliminating the food waste that rough calculations by staff can provoke. Unnecessary food waste adds up in the long-term, so pre-portioning bags (whether printed with daily, weekly, or tinted) colors which indicate &ldquo;use-by&rdquo; dates allow effortless identification and greater organization that facilitates any FIFO food rotation program, proven to be effective at lowering costs.
Furthermore, plant-based meal kits can be assembled in advance and frozen: keeping the produce with sealed-in freshness via the flip top closures found on pre-portioning bags. These meal kits are then ready to defrost at a moment&rsquo;s notice when required. No more calculations of how much fresh produce to inventory &ndash; simply assemble the plant-based meal kits, place in the pre-portioned bags and freeze until service times.
Definitively, pre-portioning bags in the preparation of vegetarian and vegan options allows businesses in the foodservice industry to remain competitive, increase profitability, decrease loss of product, and ensure consistency across the board.
Content courtesy of Handgards

By pre-portioning plant-based ingredients, the journey from kitchen to table unfolds with consistency and flavor while time is saved, and eliminating the food waste.

Pre-Portioning Bags for Vegetarian and Vegan Options

Foodservice professionals from around the world gathered at the <a href="https://www.nationalrestaurantshow.com/" target="_blank">National Restaurant Association Show</a> in Chicago to celebrate restaurants and discuss how stakeholders across the industry are meeting the needs of both operators and customers. Many of the educational sessions during the four-day-long event focused on how to navigate the current labor landscape, how technology is best utilized for restaurant operators and what is next for the future of the foodservice category.
Overcoming labor challenges
Restaurants across the country are facing a challenging labor market, and panelists at several sessions remarked that operators should be seeking out many different solutions to the issue.
Jim Wilson, director of professional advancement at the National Restaurant Association Educational Foundation, and Keegan Conrey, senior vice president of sales for North America at employee experience platform Harri, both used the phrase, &ldquo;There is no silver bullet,&rdquo; when creating solutions to labor problems.
Another hot topic during sessions this year was California&rsquo;s recent enactment of a higher minimum wage. Many operators have raised prices to accommodate higher labor costs; in addition to those increases, Juancarlos Chacon, a Jersey Mike&rsquo;s Subs franchisee, shared what practices he has implemented that may not seem as obvious.
One of the best ways to cut costs and improve efficiency is to reduce employee turnover. Chacon shared that he has had many of his stores&rsquo; managers working for him for several years, and Harri&rsquo;s tools have recently aided him with predictive scheduling, implementing digital paperwork, compliance and more&mdash;all of which have helped build long-lasting relationships with workers.
During another session, chef and restauranteur Justin Sutherland echoed that the current labor market has presented challenges, but adaptability is the key to overcoming them. Sutherland and Maarten Potjer, executive vice president of innovation growth strategy for water hygiene company Ecolab, agreed that the current labor availability for the foodservice industry is likely the new normal. So, instead of ignoring the issue, Sutherland encouraged operators to focus on finding &ldquo;utility players&rdquo; for their businesses. Employees who can do many different things are the most valuable, especially as the culture of restaurant kitchens continues to evolve.
&ldquo;We may have a labor shortage, but we don&rsquo;t have a labor shortage for employers who are really taking care of their folks,&rdquo; said Nate Hybl, founder and CEO of bowl and wrap restaurant chain gusto, at another panel discussion.
Operators harnessing tech alongside employees
Technology such as robotics and automated systems have been a significant presence at the show in past years, and many vendors focused on these tools were present at this year&rsquo;s show; however, several presenters emphasized that the best tech is not meant to replace workers but instead complement operators and their employees.
While tools such as QR codes and mobile ordering have permanently altered how customers view the foodservice experience, &ldquo;restaurants are still a place of human interaction,&rdquo; Sutherland said when discussing how technology has changed the industry.
While patrons are now used to interacting with technology in most restaurant concepts, much of the tech that operators need most is at the back of the house. Christopher Tompkins, founder and owner of Broad Street Oyster Company, shared that data from financial services firm Square is essential for making difficult decisions about his business, such as removing menu items or increasing prices.
AI is a trending topic in virtually every industry right now, and the restaurant industry is no exception. The usefulness of AI was brought up during several panels, for tools such as predictive scheduling systems, phone answering, food waste management and more.
At a session with representatives from Popmenu and one of its restaurant users, panelists showcased how AI can assist operators with automated marketing via AI. Popmenu&rsquo;s system can be used to build a monthly calendar of personalized promotional materials such as social media posts, text messages and emails.
Popmenu co-founders Brendan Sweeney and Tony Roy shared that the goal of its marketing tool is for the restaurant operator to &ldquo;become the editor-in-chief, rather than a content creator.&rdquo; They also asserted that this function provides consistency, which is often what is most valuable to businesses in the foodservice industry.
Eric Peterson, vice president and partner at Fado Pubs, shared that using the AI system has increased his sales while delivering his business a high return on investment in terms of time. Scheduling out content can often take up a lot of time for a smaller restaurant operator; automation of marketing allows for staff members to focus on their primary tasks instead of being taken away from customers and their needs, Peterson added.
Data and AI are key to driving efficiencies across the restaurant category, and Tony Smith, the co-founder and CEO of restaurant software provider Restaurant365, stressed that when introducing a featured session on the future of foodservice.
&ldquo;All of this [data] as we move into the coming years will be harnessed properly,&rdquo; he said. &ldquo;And I think that is going to help us all make some fantastic decisions for what we should be doing in our restaurants. &hellip; I believe [AI] will be harnessed with people to make each of us better.&rdquo;
Source: Audrey Altmann, <a href="https://www.smartbrief.com/original/restaurant-industry-is-focused-on-labor-landscape-tech-innovations" target="_blank">SmartBrief</a>

Foodservice professionals addressed the labor market, technology implementation and more at 2024 National Restaurant Association Show.

Restaurant Industry is Focused on Labor Landscape, Tech Innovations

Nowadays, if you want customers to remember you and dine at your restaurant again it&rsquo;s not enough to simple have mouthwatering menu items. Customer experience and service are key factors that can influence the success of a restaurant.
The Online Food Delivery market worldwide is projected to <a href="https://www.statista.com/outlook/dmo/online-food-delivery/worldwide" target="_blank">grow by 12.33%</a> (2023-2027) resulting in a market volume of US$1.45tn in 2027. Restaurant <a href="https://applova.io/restaurant-online-ordering-system" target="_blank">online ordering apps</a> are powerful tools that can provide you with a competitive advantage in the food and drink industry. Specifically, it gives you a leg up &ndash; extending your customer experience beyond the front doors of your restaurant to stay relevant in the minds of your guests who downloaded your app.
If you&rsquo;re thinking of investing in an online ordering app for your own restaurant you need to consider few things, lets deep down and check what are the things we need to consider.
Here are seven things to consider when creating your mobile solution
1. Icon and Landing Page Design
Your icon is the cover of your app and the first thing your customers will see, so it&rsquo;s important to get the design right. If your app doesn&rsquo;t have an identifiable logo, your brand may get confused with other restaurant online ordering apps, and that is something you absolutely don&rsquo;t want happening. Likewise, once you have gotten your customers on your app your landing page design comes into play. It&rsquo;s the first screen users will see when they load your app, so not only does it need to be neat and easy to navigate, but the tools and functions the app provides should be apparent to users from when they first use it.
2. Consistent Branding
Your app is a continuation of your restaurant brand and should not be seen as separate from it. This means it should be similar in appearance and style; with same fonts used in restaurant menus and the same colors and design elements used by the restaurant. Keeping these in mind when building restaurant online ordering apps are essential to being more identifiable to users who know your brand.
3. Hassle-Free Navigation
Location, directions and opening hours might seem like a no-brainer to include in restaurant online ordering apps, but how you go about doing it is important. If it&rsquo;s a hassle for users to find the information they are looking for on your app, they are unlikely to use it again, so think carefully about placement of important information on your app.
4. Additional Information
A customer who downloads restaurant online ordering apps are clearly showing interest in the restaurant brand, so it wouldn&rsquo;t be a bad idea to include an &ldquo;About&rdquo; section to your app for your guests. This gives them a chance to get know more about your restaurant and the people behind, resonating with your brand even more.
5. Push Notifications
Being a restaurant owner, you know that offering specials and changing up the menu once in a while is key to keeping guests coming back. Restaurant online ordering apps make it possible to let your customers know about new menu items at any time or place with push notifications. This both keeps your brand in the minds of your customers and gives incentive for repeat orders.
6. Loyalty Programs
A big perk of restaurant online ordering apps is that they even the playing field for smaller restaurants to deliver loyalty programs that rival those offered by larger corporate chains. Mobile provides an extra convenient way to track accumulated points and let customers view what incentives are redeemable for their loyalty. This encourages guests to keep coming back to pursue rewards, bringing more repeat orders to your kitchen.
7. Mobile Coupons &amp; Discounts
Special deals only available through restaurant online ordering apps are a great way to get customers to download your restaurant app. Likewise, your existing users are also incentivized to keep using the app to claim the new discounts available so if you haven&rsquo;t thought of integrating a coupon/discount programs into your app, this is your sign to do so.
Restaurant online ordering apps are the next step in the evolution of the food and drink industry, and restaurants of all sizes across America are taking notice. As a restaurant operator, investing in your own restaurant app instead of relying on third-party apps like DoorDash and UberEats means you have a chance to make your brand more memorable in the minds of guests and drive more orders to your kitchen, and who doesn&rsquo;t want that?
Source: <a href="https://applova.io/blog/building-restaurant-online-ordering-app/" target="_blank">Applova</a>

Restaurant online ordering apps are powerful tools that can provide you with a competitive advantage in the food and drink industry.

7 Things You Should Know Before Building Your Restaurant Online Ordering App

With demand for <a href="https://applova.io/products/online-ordering" target="_blank">online ordering</a>&nbsp;on the rise, restaurants of all sizes across America are looking for solutions to let their customers browse their menu, customize options and pay for orders online. Restaurant online ordering apps give restaurant operators a chance to do just that, with features to make your online ordering app distinctive and unique from competitors in the eyes of guests.
If you still haven&rsquo;t gotten on the restaurant online ordering apps bandwagon, here are six reasons as to why investing in an online ordering app for your restaurant with Applova can help you outrank your competitors in the industry.
Here are 6 Ways Restaurant Online Ordering Apps Can Help Your Restaurant Outrank Competitors
1. It&rsquo;s Customer Friendly
With the option to order their meals from a mobile app, your customers can easily place an order when they are stuck in traffic or on the way to pick up the kids. Restaurant online ordering apps give your customers a hassle-free ordering experience that avoids wasting time in a long queue, which goes a long way in bringing in more guests to your restaurant.
2. Valuable Data Analytics
Using a restaurant online ordering app mean you now have access to customer data that gives you and your staff crucial insights on restaurant sales, such as which menu items are the most popular among your guests, what items are typically ordered together etc. This means you can use these metrics to improve your sales, for example by offering promos on popular menu items and buy-one-get-one free deals on certain items that are typically bought together.
3. Reallocate Labor
Restaurant online ordering apps definitely give you and your staff a breather from the monotonous task of collecting orders. With the online ordering app taking care of the orders, more in-house staff can focus on better things such as interacting with customers and making sure they are enjoying the quality of service or providing assistance to the kitchen staff preparing the orders.
4. Streamlined Process
A mobile app gives your independent restaurant the ability to leverage a sector that was previously dominated by large chains such as McDonalds. Restaurant online ordering apps act as a irtual storefront which allows your customers to place an order, see the order being processed and track its location all the way until it&rsquo;s delivered to them, all from the comfort of their smartphone. These features unique to mobile apps, gives your restaurant the chance to boost customer engagement levels, thereby increasing the likelihood of repeat purchases.
5. Complete Autonomy
Having your own restaurant online ordering app gives you complete control on how you want to carry out the order process with the online ordering app. You can select your preferred delivery area and assign your own couriers. The advantage of this, compared to outsourcing your delivery to third party agents, is that you don&rsquo;t risk compromising the quality of your food. When you hire your own personnel, you can train them on how to properly handle procedures to ensure your food reaches your customers in the best possible condition.
6. No Hefty Commissions
When your restaurant partners with food delivery services such as UberEats and DoorDash, you have to pay a commission on every sale, and the more popular you become the more you&rsquo;ll have to pay. Also, it&rsquo;s been reported that <a href="https://hospitalitytech.com/70-consumers-prefer-order-direct-restaurants-not-third-party-services" target="_blank">70% of restaurant diners who order online</a>, prefer to place their orders with the restaurant directly instead of through a third-party menu service. By setting up your own restaurant online ordering app, you not only provide your customers with the chance to order directly from you, but you also avoid those hefty commissions per sale.
The thrive in today&rsquo;s food and beverage industry your restaurant needs to adapt. By using custom-branded restaurant online ordering apps, your restaurant has the opportunity to grow exponentially compared to rivals in the industry. Adopting new technology means you not only simplify the lives of your customers; it also means your restaurant can stand resilient in the competitor market.
Source: <a href="https://applova.io/blog/restaurant-online-ordering/" target="_blank">Applova</a>
Editor&rsquo;s Note: This article is for informational purposes only and no endorsement of any vendor(s) should be implied.

With demand for online ordering on the rise, restaurants of all sizes across America are looking for solutions to let their customers browse their menu, customize options and pay for orders online

6 Ways Restaurant Online Ordering Apps Can Help Your Restaurant Outrank Competitors

When Hogsalt Hospitality opened Aster Hall in Chicago&rsquo;s luxury 900 Shops in 2018, there was plenty of hubbub surrounding this state-of-the-art destination&rsquo;s technology. Situated on two levels in the 22,000-square-foot space were 16 stalls representing the restaurant group&rsquo;s most notable brands, including Small Cheval, Sawada Coffee, Doughnut Vault and Green Street Smoked Meats.
The service at Aster Hall is brisk and efficient, due to a prolific high-tech dining experience for guests. To order, they may choose from cashless kiosks on the premises, as well as mobile QR ordering or DoorDash. Customers may mix and match brands (i.e. burgers and fries from Small Cheval, drinks from Sawada Coffee, dessert from Doughnut Vault) to get a taste of various popular dishes under one roof. Within minutes, they may pick up their orders at the stalls.
Aster Hall&rsquo;s tech-savvy process helps take pressure off labor staff. And its more than six-year run thus far has proven successful in appealing to consumers of all generations.
While Aster Hall pushes high tech as one of its main attractions, other operators may look to leverage technology in ways that fit an existing brand. For example, Yum! Brands, a leading quick-service company boasting the likes of KFC, Taco Bell and Pizza Hut in its portfolio, has experienced a significant increase in digital sales by evolving its technological features.
&ldquo;Back in 2019, we were averaging about 19% in digital sales," Joe Park, president of Digital and Restaurant Technology Ecosystem and Chief Digital and Technology Officer at Yum! Brands, said <a href="https://www.forbes.com/sites/peterhigh/2024/11/25/how-yum-brands-serves-up-digital-innovation/" target="_blank">in a recent Forbes interview</a>.1 "Fast forward to today, we're over 50%&hellip; We're essentially running more of an e-commerce business than not.&rdquo; The company's technological innovations include third-party food aggregators, e-commerce platforms, kitchen management systems, in-restaurant hardware (i.e. tablets, kiosks), customized POS systems and more.
According to Datassential, many consumers are in favor of modern technology at restaurants.2 For instance:
<ul>
<li>53% of consumers love using mobile apps</li>
<li>51% say that automation makes it easier to customize their orders</li>
<li>45% either like or love automation when getting food from restaurants</li>
<li>28% would eat out more often if automation was more part of the experience</li>
</ul>
&ldquo;While drones and robot servers may sound exciting, most consumers just want to speed up their transaction time in our increasingly time-pressed culture,&rdquo; an excerpt from Datassential, Restaurant Technology Keynote, November 2024, explained. &ldquo;The most desired technologies that consumers want from restaurants are a website that is mobile-optimized (which most restaurants have); a dedicated mobile app for ordering, payment and more; the ability to order via third party delivery apps; the ability to make reservations digitally; and in-store kiosks or tabletop tablets for ordering and payment."2
While most operators agree with these consumer insights, some still feel that technology may negatively affect organic interactions with customers.
&ldquo;Operator concerns around staff and automation include not being as in control of the patron experience (staff building rapport with customers, training staff on how to represent the brand, employees giving personalized menu recommendations), as well as lower tips and hurting employee morale,&rdquo; the Datassential study reported. &ldquo;Further, nearly one-third of operators say that automation goes against their brand/image, showing the importance of service to the total value to patrons that many operators&mdash;particularly full-service restaurants&mdash;provide."2
Nevertheless, according to Datassential:2
<ul>
<li>84% of operators either currently accept or are interested in accepting contactless cards (i.e. Apple pay)</li>
<li>65% of operators use at least some form of automation</li>
<li>35% of operators say that automation will be essential to their future success</li>
<li>37% of operators say that automation is great for bringing in new guests</li>
<li>51% of consumers say that automation makes it easier to customize their orders</li>
<li>23% of sales/orders in the past year were placed online, according to restaurant operators</li>
</ul>
Strike a balance with technology that makes sense for the brand
The bottom line for operators is that one size does not fit all when it comes to technology. Some restaurants may go for a Rosie the Robot-style aesthetic, such as Phoenix&rsquo;s Thai Recipe Bistro. The family-focused restaurant uses them to deliver orders directly to dine-in customers, serving as a kitschy, Instagram-worthy experience. Meanwhile, restaurants at Soho House private clubs worldwide utilize technology on an app that allows diners to pay there instead of chasing down a server. In both cases, technology takes the pressure off labor staff.
What should operators do when considering restaurant technology at their establishments? They should think about their patrons&rsquo; preferences, labor implications and brand fit when considering automation. Here are more examples of successful integration of technology.
Faster service
Cashless kiosks. McDonald&rsquo;s, one of the pioneers of cashless kiosks, reported last fall that <a href="https://www.newsnationnow.com/business/mcdonalds-experimenting-with-cash-kiosks/" target="_blank">40% of its business happened via app, delivery or the kiosks</a>.3 Many predicted that the new technology would eliminate jobs, yet McDonald&rsquo;s said that &ldquo;the move won&rsquo;t cost anyone their job; workers will be redeployed to other tasks,&rdquo; according to News Nation Now. Another bonus is that customers can order from the kiosks when they&rsquo;re ready, taking the pressure off those who may need more time. With less pressure, according to the company, app and kiosk users are more likely to &ldquo;upsell&rdquo; themselves by adding more items to their order. McDonald&rsquo;s introduced kiosks that accept cash in September 2024.3
Easing labor issues
Automated food preparation. According to a report by the National Restaurant Association, 98% of <a href="https://restaurant.org/research-and-media/research/research-reports/state-of-the-industry/" target="_blank">restaurants experienced significant operational cost increases</a> in 2024 due to inflation.4 Some restaurants are using robotics to ease kitchen labor by deploying them to prep burgers and pizzas, bake pastries, fry chicken wings and more. The <a href="https://www.picnicworks.com/" target="_blank">Picnic Pizza Station</a>, for example, may be used by a single employee to prepare up to 100 pizzas in an hour.5 Users may customize machines to add precise, consistent amounts of cheese, sauce and toppings to each pizza, thereby decreasing waste.
Tech supporting a brand
AI driven analytics. In 2020, Starbucks introduced a proprietary AI program called Deep Brew, which services its 31,000 global stores.6 It helps personalize customer experiences, operate stores effectively and manage inventory.
&ldquo;Every store has its own personality. Every store has its own set of customers and its own set of characteristics, and AI can help us understand those individual store characteristics better,&rdquo; Kevin Johnson, CEO of Starbucks at the time, said in a Starbucks blog post. &ldquo;If you try to run one algorithm for all stores, you&rsquo;ll make progress. That&rsquo;s kind of what we&rsquo;re doing now. But to really break through, you have to get down to the individual store level and make sure we&rsquo;re making it as easy as possible for each store manager to create the culture and the kind of human connection we aspire for where they are, because when we are able to do that &ndash; wow, we are at our best.&rdquo;6
Creating unique, memorable experiences to develop loyal followers
Experiential platforms for customers. Tock launched in 2014 as an all-in-one solution for reservations as well as table and event management. It quickly became popular for its functionality of holding diners responsible for their reservations as they were required to pay for tables in advance. It soon evolved into a viable platform for restaurant and cocktail bar events, from New Year&rsquo;s Eve parties to one-of-a-kind chef experiences. Tock helped support many restaurants, particularly during the Covid-19 pandemic.
It eventually caught the eye of Squarespace, which bought it, then sold it to American Express in 2024. Its new owner plans for more expansion in the future.
&ldquo;This acquisition will enhance our dining platform by making more restaurants and dining experiences available through American Express, providing restaurants and other hospitality businesses with more tools, and over time, connecting them to our network of premium diners,&rdquo; said Pablo Rivero, vice president, American Express Global Dining, CEO Resy, <a href="https://www.americanexpress.com/en-us/newsroom/articles/company-statements/american-express-completes-acquisition-of-tock.html#:~:text=This%20acquisition%20will%20enhance%20our,Pablo%20Rivero%2C%20Vice%20President%2C%20American" target="_blank">in a statement</a>.7
From AI-powered analytics to robotic food prep, the possibilities for tech-driven dining are endless. Nevertheless, the key to success lies in thoughtful implementation and a focus on the human element.
1<a href="https://www.forbes.com/sites/peterhigh/2024/11/25/how-yum-brands-serves-up-digital-innovation/" target="_blank">How YUM! Brands Serves Up Digital Innovation, Forbes, Nov. 25, 2024</a> 2Datassential, Restaurant Technology Keynote, November 2024 3<a href="https://www.newsnationnow.com/business/mcdonalds-experimenting-with-cash-kiosks/" target="_blank">McDonald's Experimenting with Kiosks that Take Cash, News Nation Now, Sept. 11, 2024</a> 4<a href="https://restaurant.org/research-and-media/research/research-reports/state-of-the-industry/" target="_blank">2024 State of the Restaurant Industry, National Restaurant Association</a> 5<a href="https://builtin.com/robotics/robots-in-restaurants-food-service#:~:text=How%20it's%20using%20robotics%20for%20food%20prep:%20Miso%20Robotics%20designs,Chipotle%20and%20Buffalo%20Wild%20Wings." target="_blank">14 Restaurant Robots Changing the Food Industry, Built In, April 2023</a> 6AI for Humanity: How Starbucks Plans to Use Technology to Nuture the Human Spirit, Starbucks, Jan. 10, 2020 7<a href="https://www.americanexpress.com/en-us/newsroom/articles/company-statements/american-express-completes-acquisition-of-tock.html#:~:text=This%20acquisition%20will%20enhance%20our,Pablo%20Rivero%2C%20Vice%20President%2C%20American" target="_blank">American Express Completes Acquisition of Tock, American Express, Oct. 15, 2024</a>
Content courtesy of <a href="https://www.simplotfoods.com/blog/tech-takes-the-table" target="_blank">Simplot Foods</a>

These operators are leveraging automation with much success.

Tech Takes the Table

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