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Tips & Trends

Produce From a Fresh Perspective

Fresh fruits and vegetables make the move from sides to center stage.
Tips & Trends

Serve Sandwiches That Are Heavy on the Veggies

These ethnic-inspired sandwiches bring plant power to your menu without ever sacrificing flavor or diner satisfaction.
Tips & Trends

Consumers Crave Choice

Build more inclusive menus to meet the dietary lifestyles of today's diner.
Tips & Trends

Top Food Trends for 2020

We asked seven Sysco chefs to predict what food and service trends will dominate in 2020.
Tips & Trends

Alternative Dairy Goes Mainstream

Sysco Simply's nondairy beverages add versatility across your menu.
Tips & Trends

Loaded Fries Two Ways

Go whole hog or meat-free with two options for loaded fries—a great shareable bar snack for game day or any time.
Tips & Trends

10 Reasons to Put More Plants on the Menu

Why plant-forward options are increasing in popuarity.

Tips & Trends

Meet Meatless Grilling

Leave out the meat.
Tips & Trends

Vegetables, Reimagined

Whether we identify as vegetarian, flexitarian or omnivore, we can all incorporate more fruits and vegetables into our diets.
Plant based cooking for the holidays
Tips & Trends

Plant Based Cooking for the Holidays

The holiday season is a great time to add more vegan and vegetarian dishes to your menu.
Tips & Trends

Plant Based Cooking with Chef Benjamin Udave

Sysco Foodie catches up with Pacific Market chef Benjamin Udave to discuss plant-based cooking and more.
Plant-based foods take center stage
Tips & Trends

Plant Based Foods Take Center Stage

As diners who identify as "flexitarian" become a larger segment of the market, operators get creative about making the most of vegetables, grains and legumes.