Addressing Food and Labor Challenges of Vegan Menu Concept Development
Ronald Pickarski (Executive Chef - Vegan Culinologist, Eco-Cuisine)
Location: Ballroom C
Date: Wednesday, July 21
Time: 1:00pm - 2:00pm
Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass
Track: CS-Culinary, CS-On-Premise Catering
Vault Recording: TBD
Audience Level: All
Labor and food cost are constant challenges combined with keeping a food service menu creative and fresh. Integrating vegan cuisine into a menu further challenges chefs and operators to make the menus and numbers work, especially in catering. Essential to succeed is a strategic culinary approach based on operational capabilities. This session will address the core principles of plant based menu development and demonstrate how to seamlessly build vegan plant-based and flexitarian menu items into existing menus while minimizing inventory, food, and labor cost.
Sustainable plant based protein options are essential component of menu development. While all plant proteins are generally more sustainable than meat there is a plant protein sustainability variability and have blended meat (Flexitarian) capability. Plant based menu items, while addressing vegan menus, can also work as substitutes in non-vegetarian menu items.