Articles Tagged with ''restaurant menus''

Beyond wanting to know how beverages are prepared, consumers are inquiring about the health benefits of the individual ingredients, how those ingredients were sourced, and if the people who sourced them were treated and compensated fairly.

Diners will see many more alternatives in restaurants this year, as owners and operators adopt eco-friendly packaging, plant-based proteins, revamped classic cocktails, specialty burger blends (mushroom-beef burgers, etc.), and unique beef and pork cuts, which all made the list of top 10 trends.

Everything's connected. That’s the central theme that emerged as Technomic considered the patterns, hurdles and opportunities that are poised to affect the restaurant and foodservice industry in 2020.

Plant-based “meats,” third-party delivery apps, social media-friendly dining spaces—these were not much more than blips on the radar in 2010. But in 2020, they are essential and vital to the industry.

Moving Mountains’ plant-powered meat requires less land, less water, and produces less greenhouse emissions than animal protein. It looks, smells, and tastes as indulgent as traditional meat, so it can be enjoyed guilt-free.

More consumers are changing their eating behaviors to include plant-based products and this is impacting new product innovation. And perhaps what's most interesting about this innovation is the broad and deep exploration into the versatility of vegetables.

Applegate Humanely Raised requires that animals are: raised with care and respect, never administered antibiotics or growth promotants, and fed a vegetarian or pasture-centered diet.

Based in Southern California, Abbot's Butcher is dedicated to creating plant-based meats that don't sacrifice flavor, texture or quality.

It may be a dark liquor, but bourbon is the clear leader of the spirit trend, fueled by the renewed interest in authenticity and craft heritage products, innovation from distilleries and elevated cocktail programs.