In this article, industry experts discussed the impact of plant-based concepts on the foodservice industry, highlighting the focus on guest experience, culinary creativity, and integration into mainstream menus. They emphasized the shift towards long-term menu strategies, with plant-based dishes now accounting for a significant portion of sales at some restaurants. Key topics included taste, presentation, chef training, collaboration, and the importance of storytelling in menu communication.

The panel also addressed challenges such as product naming regulations and the need for plant-based options to stand on their own without relying solely on vegan or vegetarian labels. The update webinar series by vegconomist covers a variety of topics and speakers, offering sponsorship opportunities for each episode. Those unable to attend live sessions can register for their chosen topics to receive recordings via email, and previous episodes are available on the vegconomist YouTube channel.