One of the positives that has come out of the last two years (yes, it is possible!) has been access to some of the industry’s best and brightest. With that in mind, the J.R. Simplot Company’s Restaurant Trend Outlook webinar series (link) is packed with insights for menu planning, marketing, and more profitable operations to help the foodservice community succeed.
On Friday, January 28, 2022, Noon EST, join Simplot and Datassential’s Mark Brandau for a helpful review of the top trends driving foodservice in 2022. Learn about America’s evolving dining preferences in the quest for health and wellbeing. Explore the future of the Metaverse and restaurants. And get savvy on 10 trending ingredients!
Among the trends that Simplot and Datassential will explore is the growth of plant based menus in the restaurant and foodservice space. “The growth of plant based menu items has been fascinating to watch,” noted Simplot’s Lindzee Baree. “At Simplot, we have our eye on the flexitarian diet and how consumers are moving to incorporate more plant forward choices in their everyday diet. Our operator customers are able to craft some incredible center of the plate dishes with our grains, vegetables, fruits and potatoes. With continued innovation from chefs and manufacturers in the plant-based space, we believe this trend will continue to grow over the coming years.”
Barree, Simplot’s director of Foodservice marketing, has crafted the Webinar series with an eye toward’s the ‘New Normal’. “Our goal is to provide our operator and distributor customers latest on the tastes and trends shaping today’s foodservice landscape,” she concluded.
To VIRTUALLY attend Simplot’s Webinar, simply click here: https://simplotfoods.com/webinars
Foodservice is a famously tough business. What keeps you coming back? A passion for delivering a great dining experience and seeing your customers leave with a smile. At Simplot Foods, they share that passion. They are a family-owned and -run manufacturer of an evolving portfolio of on-trend foodservice products, including frozen and chilled potatoes, avocado, vegetables, grains and fruit, thoughtfully grown and carefully prepared. Since inventing the first commercially viable frozen fry in 1953, they’ve continued to listen closely to their operators, finding new ways to improve their menus, reduce their labor and build their businesses.
