Illes Foods has played a key role in the creation and development of highly successful menu items for national restaurant chains, protein processors, and retailers.

Diners will see many more alternatives in restaurants this year, as owners and operators adopt eco-friendly packaging, plant-based proteins, revamped classic cocktails, specialty burger blends (mushroom-beef burgers, etc.), and unique beef and pork cuts, which all made the list of top 10 trends.

Here are five areas to keep in mind when targeting the plant-based consumer.

Everything's connected. That’s the central theme that emerged as Technomic considered the patterns, hurdles and opportunities that are poised to affect the restaurant and foodservice industry in 2020.

Plant-based “meats,” third-party delivery apps, social media-friendly dining spaces—these were not much more than blips on the radar in 2010. But in 2020, they are essential and vital to the industry.

SRG was awarded the USHBC account following a comprehensive review process that attracted many high-profile agencies around the country and was narrowed to a final group of four. The decision to hire SRG was made by the council’s Promotion Committee, a group of blueberry growers and marketers.  

The Waffled Hash Browns are easy to add to any menu as a creative breakfast item, a handheld snack, a sandwich carrier or in a creative appetizer application.

Moving Mountains’ plant-powered meat requires less land, less water, and produces less greenhouse emissions than animal protein. It looks, smells, and tastes as indulgent as traditional meat, so it can be enjoyed guilt-free.

According to a recent survey from Chicago-based Datassential, around one in four consumers are interested in buying cannabis products from regular restaurants and convenience stores—and more people want to engage with cannabis-themed foodservice concepts.