Click here to view the previous Virtual Breakfast Sessions from L.Sashin and Associates, and Total Food Service
Join Total Food Service and L. Sashin & Associates on February 9th at 9:00 for Virtual Breakfast Session #14: Changing Perceptions… How do we get the consumer to look at “Alt-Meat” as just another good food choice?
The restaurant, bar and hospitality business has always been hard, but with work, a good concept and efficient systems, it was a doable, profitable and a good way to make a living. Then came COVID-19 with its lockdowns, supply and labor shortages, heightened social and moral issues, the return of home cooking and the search for economical, delicious alternative food choices.
The Pandemic has brought major change to the restaurant and foodservice industry. The “Next Normal” will bring new opportunities. The word is getting out that “Plant Based ” is the tasty, economical, healthy, environmentally friendly, smarter way to go. This week, the NYC school system started their “Meatless Friday”, vegan only (except Federally Mandated milk) lunch menu. The Mayor of NYC and the largest school system in the country is acknowledging that meatless can be a tasty, healthy choice.
So, if the bureaucrats recognize Plant Based as the wave of the future, it just stands to reason that restaurants and cafes should be leading the charge with tempting, creative, delicious Plant Based choices…but as Borat would say, “Not so much”. The average menu’s Plant Based choices are a Beyond Burger, Salad and a fruit platter.
To catch the wave and get a piece of the huge Flexitarian market we have to change the perception that plant based is “Alt-Meat” or “Something – Substitute” to just another good food choice.”
Although we don’t have a crystal ball, we have assembled a group of people that can fill you in on recent hot buttons, products, perceptions and preparations for the “Next Normal” of ’22.
Our Virtual Breakfast Session Panel for February 9th:
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Rocco DiSpirito – Restaurateur, TV Personality and Key Culinary Consultant to TiNDLE
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Gerard Bertholon – Maître Cuisenaire de France, Chief Strategy Officer – Cuisine Solutions
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Bob Heiss – Founder- www.strategicadvisoryboard.net
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Larry Sashin – Founder- L. Sashin & Associates, Ltd, LLC
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Brian Endl – Owner/Operator – Pig Minds Brewery (Vegan Beer Pub)
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Peter Herraro – President and Proprietor of the New York Hospitality Group
The Virtual Breakfast Session (VBS), produced by Total Food Service and L. Sashin & Associates, is a live, one-hour, interactive, open mic, roundtable, Zoom discussion that is focused on the conditions, events and trends that drive the food and hospitality business and the companies that form the supply chain from original source to the consumer. No one has all the answers, but together we can come up with some great solutions. Claim your seat!
