In this free, one-hour webinar, you’ll learn about the latest consumer preferences in plant-forward eating. We’ll discuss how this shift is impacting foodservice menu planning across channels, as well as deliver exciting new menu inspiration for your own operation.
Marie Molde, RD, MBA, Trends Analyst, Health & Wellness Expert at Datassential
With a strong background in food and business, Marie brings a unique perspective and health-driven point of view. Restaurant chains and suppliers have relied on Marie’s expertise in food and consumer trends, and for years she has helped foodservice and retail operators excel in innovation.
Chef Kevin Relf General Mills Global Culinary, Corporate Chef
Chef Kevin plays an instrumental role in working with hotel/lodging and commercial restaurant customers, sharing his passion for high-quality ingredients and techniques that keep menu items both simple and delicious.
Chef Theodore OsorioGeneral Mills Global Culinary, Corporate Chef
With Chef Ted Osorio, there is no shortage of creativity or personality in the kitchen. Known for one-of-a-kind recipes and new takes on old classics, his dishes span familiar comforts to daring new flavors and everything in between.
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