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Beyond the Trend: Plant-Based Menus Are Here to Stay - Shared screen with speaker view
Andrea Lane
24:07
love that image !
Ilene Kirby
24:53
hi from Yardley, pa
Andrea Lane
31:29
Kale
Ilene Kirby
31:38
quinoa
Winston Welch
31:38
Ice cream
Renata Casiel
31:41
Beans
Susan Hayden
31:57
sweet potatoes, kale. blueberries, almonds, cranberries, edamame,
Joyanna Lin
32:07
blueberries
Susan Hayden
32:10
quioa
Renata Casiel
32:16
Turmeric
Jamie Hill
32:19
chick peas
Joyanna Lin
32:26
Salmon!
Jamie Hill
32:29
Ginger
Renata Casiel
33:17
Seaweed... Never thought of this one.
Kyle Thorpe
43:38
Where do you see the balance of elaborate/customized presentation and cost (both in financials and time)?
Ilene Kirby
47:17
Do you ever donate to animal shelters?
Renata Casiel
48:13
Love this idea of sharing with the chariable organizations.
Jamie Hill
55:08
Veterans Composting in Maryland!
Susan Hayden
58:42
What beautiful presentations!
Talena Henderson
59:51
Love this idea!
Aldith Steer
01:02:17
Composting a great idea!
Susan Hayden
01:05:32
I find that talking with a chef about needs/wants/wishes is the best! They get to flex their creative muscles and think outside their already creative box. And we both end up with something amazing (sometimes very different from where we began).
Susan Hayden
01:06:37
Love the idea of putting the offering description and ingredients on the towel off the plate!
Angella Brown
01:11:02
I've been at an event where the meal was vegan with a meat option, opposite of the traditional. Might be easier to gain acceptance from the client
Angella Brown
01:12:16
this was a smaller event, so not sure it applies, but a few asked for meat
Kamasha Hendrickson
01:12:37
Every December I attend an all Vegan event. It is delicious but not many people like it. It is my favorite event of the year. But I am bias as I am a vegetarian
John Rickling
01:12:45
Great presentation, great ideas to move forward. Yes paring meat option with plant base options at a function is the starting point.
Susan Hayden
01:13:02
we had cookies baked in our booth in St. Louis. I asked the hotel about donating extras. They didn't have a program, but found me a local men's shelter that would accept if I delivered. The hotel boxed everything up daily, and I drove them over. The men at the shelter started waiting outside to help unload my car each afternoon. Great with a bit of work. Would have been harder with a full meal.
John Rickling
01:13:44
Added the Beyond Burger on our restaurant menu last summer and has been selling well, better than anticipated.
Cori Brennan
01:14:04
I have an event with a lot of vegetarians, but some of them still want their cheese!
Susan Jensen
01:14:06
For all of our events where we try to offer a mixture of vegan and meat it has been very divisive. We found that both sides need to be represented equally both for respect and because everyone will try both and find both delicious.
Renata Casiel
01:15:32
I LOVE LOVE LOVE both Beyond and Impossible brands...
Ilene Kirby
01:15:36
Thank you all!
Kamasha Hendrickson
01:16:20
Thank you John. Wish more restaurants especially hotel restaurants offered veggie or plant based burgers
John Rickling
01:16:22
Thank you,
Aldith Steer
01:16:25
Great presentation
Susan Hayden
01:16:26
If the supermarkets near me are any indication (this week), the meat section is decimated, but the produce is full and varied.
Susan Hayden
01:16:31
Thanks!
Kim Worthy
01:16:38
Very helpful info! Thank you!
Erin Weidner
01:16:40
Thank you!
Lauren Forbes
01:17:39
Thank you!
Renata Casiel
01:19:40
Great information! Thank you all :)
Jamie Hill
01:20:00
thank you