1. Shifting towards a plant-forward menu
Get to know Chef Chantelle Nicholson and Chef Sherriff, two food service innovators. Discover their journey and commitment to a sustainable and circular future for the culinary world as they experiment with novel tastes and ingredients. Unlock the secrets to creating delicious and environmentally conscious meals.
2. Managing Costs and Pricing Strategies
How do you make a plant-based menu profitable and attractive to customers? Our chefs discuss ingredients costs, labour costs and creativity and how all these factors can help you find the right pricing for your dishes for a profitable menu planning.
3. Menu Wording
Words matter! Discover how naming and describing your dishes in an interesting and engaging way can spark up customers' interest in trying your restaurant. Our chefs will give you tips and tricks for the perfect sustainable menu design.
4. Calorie count
Should you add the calorie count of your dishes on your menu? Listen to our chefs discuss wether it's an important information to include to make your customers' experience better or if it will negatively impact their meals.
5. Waste Management
Keeping waste management at the core is fundamental for a sustainable food service business. Wasting less resources and food also makes you more profitable. Find out the best tips to manage waste in your premises.
6. Source of Inspiration
Where can you get inspired for your plant-based menu? Researching new ingredients and recipes is key to keeping your business competitive and appealing to customers. Discover where our chefs find inspiration to develop their sustainable menu.
