Sometimes following the path to healthier, more sustainable menus can be a rocky road. How will the new items fit on your menu? Will they be practical and affordable for your kitchen? Will you be able to convince financial partners and directors to make the switch? This year at Menus of Change, we are holding two breakout sessions in which culinary coaches and industry experts will give practical strategies for real business situations to help you succeed.
One of the four central topics at the conference is plant-forward menus. In these two breakouts, called “How to Make It Work in Your Operation,” we will use real-life situations, submitted by conference attendees, to show the way. Our expert panelists, including Josh Brau (Chipotle), Christy Consler (Jamba Juice), Scott Uehlein (Canyon Ranch), and Steve Petusevsky (The Whole Foods Market Cookbook), will provide insights from ingredient sourcing and procurement to kitchen operations, labor, production, and presentation. Whether you are contemplating changes in your operation, creating a new menu concept, or developing a business idea, and whether you operate a white tablecloth restaurant, QSR, fast casual, or robust retail prepared foods program—tell us about it, and we might help.
If you are a restaurant operator and attending Menus of Change, you may submit your concept to be used for discussion. The presenters will select two or three for detailed review and offer widely applicable guidance to help all conference attendees make the commitment to using less animal protein.
To submit your concept or challenge, you must be registered for Menus of Change. Then just send a one-page Word document that describes your challenge or new concept for plant-forward menu items. Please include the format, menu, and value proposition, and why you think it is innovative—and your contact details. Send your submission to firstname.lastname@example.org by June 1.