A new study by Upfield Professional on emerging trends within the restaurant industry, finds that chefs have become more aware of ingredients and their impact since COVID. “As chefs, we are no longer simply serving […]
The National Restaurant Association has announced the results of its annual survey, with veggie-centric menus, alternative proteins and sustainable dining predicted to be the hottest trends for 2019.
A new study by Foodable Labs has revealed that, during 2018, 51 percent of US-based chefs started to include plant-based recipes in their menus. This demonstrates a 31 percent increase from 2017 which is said […]