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Hyper-local and meat-free: Our changing dining out habits

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Survey of hospitality owners cite plant-based menus and hyper local sourcing to prevail on 2020 menus  Plant based proteins, veganism, hyper local sourcing and conscious consumerism.  These are some of the things we can expect to see appearing on more and more restaurant menus this year, according to a Restaurant Association survey of hospitality business owners.   The Restaurant Association, an industry body that represents more than 2300 hospitality businesses nationwide, asked its Read on