The “fake” meat trend is everywhere: at restaurants, in grocery stores, and even at fast-food chains. Here, healthy food pros break down what’s really in these patties and what you should know about eating one.
According to an analysis in June by food industry organization Dining Alliance, sales of meat alternatives in restaurants increased by 268% this year compared with 2018.
In a blog post, Dining Alliance President Christina Donahue says the spike in sales was probably due to the quality of meat substitutes getting better, restaurants realizing consumers want more options and seeing they “may be able to charge premium pricing for meat substitute products.”
From ever-escalating labor costs, potential produce tariffs and a parade of other troublesome market conditions that are keeping QSR leaders tossing and turning in their sleep, pork price problems also loom large..
A restaurant named Beef ‘O’ Brady’s is probably not the first place that comes to mind for those seeking plant-based burgers, but the co-owner of the chain’s Bentonville location says his version of the “Impossible Burger” has been warmly received…
In another sign of the continued demand for plant-based meat, the newly publicly traded Beyond Meat on Monday reported that its fiscal second-quarter sales almost quadrupled and raised its outlook for the year.
It’s a well-known fact among restaurant professionals that the foodservice industry runs on razor-thin margins. Therefore, how can I use recipe costing and server incentives to boost profits and productivity?