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Join Total Food Service and L. Sashin & Associates on July 27th at 9:00am ET for Virtual Breakfast Session #21: “What are They Eating Over There?”
So, what’s the correlation between a diner looking at a plate being served at the next table and an increase in people in seats and a higher ROI? Believe it or not, the line might not be straight as an arrow, but it’s there and in the current foodservice climate, it’s the one to follow.
Too often we rely on our reputation to carry us through. The problem is that is the old reliable formula eventually becomes…old. New tastes and trends appear and you’re not part of it, but the new guy is. Trends like vegan, flexitarian, alternative proteins, sustainable and the ”H” word (Healthy) are gaining traction. So just listen to what’s going on and you’ll see that there’s a growth opportunity in trendy, healthy, sustainable Veggie/Plant-Based meals.
How many people are we talking about? Here’s some numbers: In the US *53% are carnivores, 36% flexitarian 5% vegetarian, 3% vegan and 3% something else **Another study shows that 39% of Americans have cut back or limited their intake of animal-based foods
Take an average table of 8 adults. One couple at the table could be joining their friends and she’s a flexitarian and he’s a vegan. She finds something good to eat, but he’s stuck with a Beyond Burger or something like it. Guess who’s not returning? Great Buzz and future sales killed by lack of choices. Just play with the possible combinations of people. Are you ok with a possible built-in failure rate? It takes thought, planning and an artistic touch to make Good Buzz happen. We need to have diners asking waiters, “What are they eating over there?”
To get from concept to cash your 1st step is to join us on 7/27 at 9:00am eastern on Zoom for the Virtual Breakfast Session #21, “What are they eating over there?” our panel of well-known chefs, marketers, influencers and foodservice vets will identify what tweaks and changes restaurants can do to make veggie/ plant-based meals a valued, Hi-ROI menu choice. A message to diners… If you want more Vegetable and Plant based foods in your local restaurant: OPEN YOUR MOUTH & ASK FOR THEM!
Our Panel for the July 27th Virtual Breakfast Session:
- Rocco DiSpirito – Chef/Restaurateur/TV Personality, Author: Rocco’s Keto Comfort Food Diet
- James Corwell – Certified Master Chef, Sustainability Chef, CMC
- Charlise Rookwood – Vegan Chef, TV Personality at VeganSolutions, Author
- Priyanka Naik – Chef, TV Personality, Food Network Champion, Author, Meatless Monday Ambassador
- Sean Wheaton – Vice President of Culinary Services at Cuisine Solutions
- Mike Gansl – Founder, Voice of Reason Consulting, LLC
- Larry Sashin – Founder – L. Sashin & Associates, Ltd, LLC
- Fred Klashman – President/Publisher – Total Food Service, IDA Inc.
The Virtual Breakfast Sessions (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!!!