Foodservice Weekly NEWS, June 19th, 2023

Are you ready to explore the plant-based food service landscape like never before? Join us as we dive into the world of clean ingredients, lab-based meats, and the potential for seafood to become the next big thing in plant-based food. With insightful perspectives from our co-hosts, Lauren and Monte, we'll discuss the pros and cons of direct-to-consumer versus wholesale options and the impact of lab-based meat on the industry.We'll also uncover the motivations behind vegan diets, consumer behavior driving food choices, and the importance of sustainable and eco-friendly practices. Learn how to reduce the cost of plant-based products to increase market demand, and how plant-based restaurants can offer unique dishes and flavors while prioritizing sustainability and ethics. You won't want to miss our analysis of the marketing and branding strategies that are propelling growth in the plant-based food industry.Finally, we'll share our thoughts on the importance of innovation and experimentation within restaurant settings, maximizing customer loyalty, and revolutionizing lunchtime gathering spaces. Discover how catering and meeting spaces can be used to entice people back to the office, and how restaurants can capitalize on unused real estate. From happy hour specials to loyalty programs, we'll reveal the power of marketing to drive customer loyalty and create a memorable experience. Tune in for an informative and eye-opening journey into the future of plant-based food in the restaurant industry.Click here to learn more about Sysco Canada