Arizona Restaurants Now Featured on Happy Cow

We are excited to share these 4 restaurants are the newest additions to Happy Cow, the...

Flagstaff Breweries Serving Whole Food Plant-Based Menus

We're excited to share these 5 Flagstaff breweries that are serving NexVeg™ , next-gen...

The Plant-Based Market: The Future of Foodservice

Plant-based foods, and the consumers who prefer them, represent a significant opportunity for...

9 Tips to Grow Your Plant-Based Menu Revenue

Coming out of the COVID-19 pandemic, the foodservice economy is booming, but do you have the...

Quick Guide: 4 Tips to Maximize Your Plant-based Menu's Value

Eating healthy doesn't have to be an "all or nothing" option for your customers, and being a...

State of Plant-Based Meats & How Chefs Can Increase Plant-Based Revenue

Interview: Jonathan Netzky, Founder and Chief Food Officer, Local Alternative Foods Jonathan...

What Does it Mean to Eat “Clean” Plant-Based Foods?

  “Clean Labels” is a growing trend in the food industry. According to a recent survey by...

Choosing the Best Plant-Based Burger for Your Restaurant’s Menu

In our fast-food, quick-serve world, the burger reigns supreme. Dressed up with basic or...

Old Town Scottsdale Restaurants Now Serving NexVeg Plant-Based Protein

We're excited to announce these 4 restaurants in Old-Town Scottsdale have begun serving NexVeg,...

4 Ways NexVeg Improves Foodservice Efficiencies & Profits

Efficiency defines the profitability of a restaurant operation. Achieving optimal efficiency in...