#371 Green Cuisine: Elevating Plant-Based Dishes in the Restaurant Industry

Join us on our latest episode on the SVK Media Podcast the 'Green Cuisine: Elevating Plant-Based Dishes in the Restaurant Industry' as we dive into the world of plant-based and plant-forward dining. Discover how operators can attract guests with a global twist on plant-based cuisine while maintaining lower food costs. We'll showcase two mouth-watering dishes - Japanese Charcuterie (Plant-Based) and Cauliflower Pasta with sun-dried tomato sauce, Zucchini, Chicken Skin, and Crispy Quinoa 'Breadcrumbs' (Plant-Forward). Learn about the key ingredients, including Hellmann's Vegan Mayo (Sysco SUPC: 5401361), Knorr Culinary Cream (Sysco SUPC: 2145447), and Knorr Professional Liquid Concentrated Vegetable Base (Sysco SUPC: 0188779) that make these dishes a hit with diners. Tune in now and get inspired to bring a touch of plant-based magic to your menu!--- Send in a voice message: https://podcasters.spotify.com/pod/show/svkpodcastnetwork/messageClick here to learn more about Sysco Canada