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Business Summit
Saturday, June 6, 2020  |  1:45 PM - 2:45 PM

Open to Conference Attendees Only

Menu Makeover - Options in QSR, Family Casual and Institutional Food Service

SPEAKER
 
Pete Cervoni
Corporate Chef, Good Catch Foods
SPEAKERS
 
Lisa Feldman
Director of Recipe Management, Sodexo
 
Zak Weston
Corporate Engagement Specialist, The Good Food Institute
While most food service operations are keen to expand their menu offerings and include more plant-based options, many are unsure where to begin or expect the task to be arduous and cost-prohibitive. This panel addresses this very challenging by guiding you through a step by step process of transforming an existing traditional meat and dairy-heavy menu into one which is plant-forward, while addressing all the potential operational challenges one might encounter while making such a transition. While most food service operations are keen to expand their menu offerings and include more plant-based options, many are unsure where to begin or expect the task to be arduous and cost-prohibitive. This panel addresses this issue by guiding you through a step by step process of transforming an existing traditional meat and dairy-heavy menu into one which is plant-forward, while addressing all the potential operational challenges one might encounter while making such a transition.