Foodservice Equipment & Supplies

JUL 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link:

Contents of this Issue


Page 83 of 99

82 FOODSERVICE EQUIPMENT & SUPPLIES JULY 2019 MARKET SPOTLIGHT Rooting In Operators nd new ways to tweak menu items as plant-based trends take hold. | By Lisa White | The focus on plant-based foods may seem like a recent development, but this phenomenon has been in the making for many years. It was 10 years ago that Ken Botts, who at that time worked for the University of North Texas dining services, took an underperforming dining hall and converted it to an all-vegan facility. "We were concerned it would op, but it was a huge success," he says. "A day before the conversion, they were seeing 150 transac- tions a day; 8 years later, it was up to 1,700." What was considered a fringe diet in the industry for the last 15-plus years has evolved into mainstream cuisine that's now part of all facets of the foodservice industry. "What we saw then and are seeing today in col- lege dining halls and restaurants around the world is 9 out of 10 consumers are seeking out vegetarian and plant-based offerings because the food is good Photo courtesy of J. Selby's

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JUL 2019