Stephanie Lind, founder and Chief Business Development Officer of Elohi Strategic Advisors, joins Nation’s Restaurant News to discuss how offering plant-based proteins is an effective strategy for restaurants that want to stay relevant with today’s consumer. Learn how new protein options from mission-driven businesses can help restaurants cut waste, avoid the veto vote, improve profitability and make a positive impact on the earth.

Dimitra Rizzi, CEO of Elohi Strategic Advisors, talks with Nation’s Restaurant News about her experience bringing plant-based products to market and shares insights that restaurant operators can use to create “share-stealing experiences.” Plus, she debunks one persistent myth about sustainable products.

Andre Menezes, co-founder and CEO at Next Gen Foods and Tindle, talks with Nation’s Restaurant News about how the fast-growing brand is expanding the alternative protein market with new plant-based chicken options. Get insights on how restaurants can tap into this growing market without sacrificing the taste and experience that consumers expect.

Shannon Cosentino-Roush, chief strategy officer at Finless Foods, and Michelle Wolf, CEO New Wave Foods, speak with Nation’s Restaurant News about how plant-based seafood is making waves in the fast-growing alternative protein market and allowing restaurants to tap into huge consumer interest in seafood. Learn how plant-based seafood products can pay off both for the planet and restaurant operators.