The Journal
Recipes, techniques, business strategies, and real talk from 15+ years on the front lines.
Plant-based menu development isn't a trend play — it's a margin play. If you're not running at least 20% of your menu through plant-forward items, you're leaving serious money sitting in the walk-in.
This dish is what happens when Japan meets the Caribbean on a plant-based plate — and neither one blinks. Restaurant-grade, built for a home kitchen.
If your vegetables are steaming instead of searing, you don't have a recipe problem — you have a physics problem. Here's the technique that changes everything.
The industry loves to run the plant-based obituary every time Beyond Burger has a bad quarter. The smartest operators are quietly building menus that will outlast every naysayer.