Consumers are increasingly health-conscious, but their desire for flavorful, satisfying meals, including meat, hasn't disappeared. This session will explore the evolving landscape of protein consumption in fast casual, focusing on how operators can cater to both the demand for meat (like pork and beef) and the growing preference for healthier options.

We'll delve into innovative menu strategies, preparation techniques and sourcing practices that allow restaurants to offer the best of both worlds. Topics include:

• The Flexitarian Factor: Understanding the rise of flexitarianism and how it impacts menu development.
• Beyond the Burger: Showcasing creative and healthy preparations of beef and pork beyond traditional offerings, such as lean cuts, bowls, salads and globally inspired dishes.
• Transparency and Sourcing: Discussing the importance of transparent sourcing practices, highlighting sustainable and responsibly raised meats, and communicating these values to consumers.
• Portion Control & Balanced Meals: Exploring strategies for offering appropriate portion sizes and creating balanced meals that incorporate lean proteins, vegetables, whole grains, and healthy fats.
• Flavor Without the Fat: Demonstrating cooking techniques that minimize added fats and sodium while maximizing flavor, such as grilling, roasting, and sous vide.
• "Health Halo" Ingredients: Identifying and incorporating ingredients known for their health benefits, such as ancient grains, superfoods, and vibrant vegetables, to complement meat dishes.
• Menu Labeling and Education: Discussing the importance of clear and informative menu labeling, highlighting nutritional information and helping consumers make informed choices.