Update Mexican favorites with trend-forward, bean-centric moves

Leveraging the indulgent side of plant-forward menu innovation

With California walnuts as inspiration, chef finalists showcase the flavor possibilities in plant-forward menu development

Urban Village in Lone Tree, Colorado serves Paneer Tikka as a slider, adding a salad of red apple, fresh ginger and mint-cilantro purée in between two wedges of the paneer

Translating modern meatless flavor experiences into optimal off-premise options

Make plant-forward menu items craveable with this versatile, wholesome ingredient

Chefs employ modern approaches to the art of smoke

These four bean dishes offer a rich pathway to plant-forward craveability

Functional ingredients find a mainstream home in plant-forward burgers

Five categories emerge as proving grounds for success

Leverage the potato’s popularity and get creative

Exploring deeper into this region’s food culture serves up big opportunity

Creative plant-based menu ideation yields signature side dishes.

The breakfast daypart and the plant-forward trend are merging into one giant menu opportunity. With Bush Beans, we bring you three on-trend ways to menu beans at breakfast.

Plant-based purées are pushing further into menus, energized by a number of factors, from the hummus boom and veg-centric innovation to chefs looking to add complexity to textural combinations

Compass Group North America offers a BBQ Carrot Tostada: Crispy corn tostada topped with avocado, barbecue carrots, pineapple-zucchini salsa, garnished with scallions, carrot greens and cilantro

Beelman’s offers Tachos Tater tots topped with meat alternative, salsa, gochujang crema, cashew cheese, pickled jalapeño, chile-spiked pinto beans and cilantro