Nutripro: Open for Business Friday
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.
Take Food Allergies Off the Menu
Food allergies are common, and sometimes hidden. Learn how to make your operation sensitive to your patrons’ allergy issues. It’s easier than you might think.
Nutripro: The Sweet Side of Sugar Reduction
Sugar contributes to obesity, and major healthcare costs. Learn why sugar can be too much of a good thing, and how to reduce it in recipes.
Nutripro: More Plants on Plate—From the Grocery Store to the Local Coffee Shop
Plant-based beverages
Nutripro: More Plants on Plate—Why People Are Eating More Plants
There are multiple reasons to follow a plant-based diet.
Nutripro: More Plants on Plate—Did You Know That Each Year There Are 76 Million New Vegetarians Around the World?
What’s on your plate? For a growing number of consumers, it’s not meat.
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.
Keep Pace With the New Definition of Healthy Eating
The demand for healthful food is growing, but the trend has evolved. Find out how it’s changed and how you can easily respond.