Nutripro: Open for Business

Friday, October 16, 2020

COVID-19 may have played havoc with our industry, but the love people have for dining out is as strong as ever. In this issue, we look at what has changed because of the pandemic and share tips and strategies for operating safely and getting back to serving our customers.

What’s Inside This Issue:

Best Practices for Out-of-Home
Rethinking Your Menu
A New Way to Handle Beverages
Customer Experience
Thinking Like a Startup
Innovations Worth Trying
Reaching Out to Guests

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Nutripro: Make it Sizzle—The New Plant-Based Meat Alternatives

In response to a rising demand for sustainable, healthy ways to eat, plant-based proteins are popping up on menus all over the globe. This issue will help you make the most of one of the hottest trends in the industry.

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Nutripro

Nutripro: More Plants on the Plate

People around the world are choosing to eat less meat and incorporating more plant-based foods into their diets. Learn what’s behind this trend, and how to make it work in your operation.

Read the magazine

Nutripro: Open for Business

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