Veganuary and Beyond: Capitalizing on Growing Plant-Based Trend
Modern Restaurant Management
JANUARY 13, 2020
percent in the first week of January across fast casual and quick service restaurants in the UK as compared to the first week of December. According to Rouxbe execs, by learning to apply fundamental plant-based techniques, kitchen staff can become equipped to produce incredible food that will draw the diners in and keep them coming back.
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