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Friday, September 9, 2022  |  10:30 AM - 11:30 AM

Open to Conference Attendees Only

Addressing Operational Challenges of Plant Based Menus

Scott Swiger
Director of Business Development, JBH Consulting
Buddy Gillespie
Director of Culinary, JBH Consulting
Alexis Kukuka
Director of Operations, JBH Consulting

The foodservice industry is facing unprecedented challenges while adapting to ever changing consumer preferences.

By attending this session, you will be able to:

  • Review the key challenges foodservice operators are facing today
  • Understand the pros and cons of plant-based items in relation to operational challenges such as staffing, waste, and supply chain
  • Learn strategies to address operational challenges related to incorporating plant-based menu items