The Situation

Plant-based isn’t just for vegetarians anymore! With over ⅓ of Americans identifying as flexitarians, plant-based proteins are projected to grow almost 3,300% across menus over the next 4 years¹. Meeting that wave of consumer demand is critical.

The Challenge

We asked our Crave Makers and Culinary Insiders - our team of industry leading chefs - to create menu ideas that will help operators stand out from their competitors while staying authentic to their menu.

Chef Mario Talks Plant-Based, Menu Versatility

For Chef Mario, doing plant based different is all about different experiences - from in-room service, to catering, and high-end dinner - plant-based protein helps him create unique menu options for his guests.

Every meal occasion needs to be a different experience, and plant-based helps me deliver."

Chef Oona Brings a Global Twist to a Classic

Check out how Chef Oona makes plant-based proteins stand out by putting a global spin on familiar favorites.

One way to do plant-based differently is to build a flavor profile - whether it’s global or an unexpected twist, just make it authentic to its roots."

Chef Brian on Plant-Based Indulgence

Chef Brian takes plant-based to the next level with indulgent dishes flexitarian guests will crave.

Meat-eaters who are experimenting with plant-based still typically like a heavier, meatier dish. Plant-based options don’t need to sacrifice indulgence."