Meat-ing the Healthy Menu Demand: Balancing Indulgence and Wellness


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.
Panelists
Jessica Bograd
Senior Director of Culinary
City Barbeque
Jessica Bograd is the Senior Director of Culinary at City Barbeque, where she brings over two decades of foodservice expertise and a deep love for authentic BBQ. Since joining City Barbeque in 2022, she’s led the brand’s culinary strategy, from innovative menu development and product research to cutting-edge kitchen design and recipe creation. Jessica’s expertise stems from her 20+ years in foodservice, as well as 16 years as a competitive BBQ pitmaster, and she channels these experiences to deliver true BBQ mastery to City Barbeque guests. Jessica also facilitates City Barbeque’s Pitmaster Certification Program, an intensive 8-month culinary education series designed to deepen BBQ knowledge across the company’s restaurant teams. This program partners with experts at Ohio State University’s meat science department to explore protein science, advanced BBQ techniques, fire management, and flavor-building, equipping City Barbeque’s team members to elevate their craft.
Francesco Brachetti
Founder & CEO
AVO
Francesco Brachetti is the Founder and CEO of AVO, a seasonally inspired, fast-casual restaurant with five locations throughout New York City. A seasoned entrepreneur, author, and business leader, he boasts a prestigious academic background and extensive experience in hospitality and finance. Francesco began his career at Dafiti, Rocket Internet in Mexico City, where he led the Business Intelligence department for several years before founding AVO. He holds a Double Master’s degree in International Management from ESADE Business School and in Finance from RSM Erasmus University, as well as a Bachelor’s degree in Finance from Bocconi University.
Roberto Espinosa
Founder
Tacodeli
Roberto Espinosa, founder of Tacodeli, was born in Mexico City, where he developed a deep love for authentic Mexican cuisine. At age 9, his family moved to Austin, Texas. After earning an English degree from the University of Texas and gaining experience in the wine and beer industry in Atlanta, Roberto returned to Austin in 1999 with a mission: to bring the true flavors of Mexican taquerias to a city dominated by Tex-Mex. He opened the first Tacodeli on Spyglass Drive near the Barton Creek Greenbelt, launching what would become a local culinary movement. Over the next 25 years, Roberto’s commitment to authenticity, quality, and community helped grow Tacodeli into a beloved institution, expanding to Dallas and Houston.
View Full Agenda