What chefs want in alternative proteins
This resource distills insights from chefs across diverse foodservice environments to help get alternative proteins onto menus. These best practices offer a roadmap for building lasting chef partnerships, from personalized outreach and smart sampling to aligning with nutrition standards and distributor networks.
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Engaging with foodservice operators
We partnered with Palate Insights to uncover what it takes to get alternative proteins on foodservice menus, based on in-depth interviews with 15 chefs across various settings, from fine dining to schools. Key findings reveal that brands are most successful in securing alternative protein launches on menus when they focus on one foodservice channel at a time and tailor their approach to meet its specific needs, such as cost sensitivity, nutrition standards, and available kitchen equipment.
Chefs emphasized the importance of products that are easy to prepare, inclusive of a range of diets, and accompanied by clear recipes and usage guidelines. Personal outreach, product demos, and educational support for both staff and customers emerged as critical strategies for building chef confidence and driving menu adoption of alternative proteins.
How the Austin Independent School District embraced plant-based protein
Our case study on the Austin Independent School District (AISD) highlights how a large K–12 district successfully integrated plant-based proteins across 116 schools. Executive Chef Diane Grodek shares how AISD offers a vegetarian option with every meal, leveraging whole foods, meat analogs, and blended proteins to meet student needs while complying with strict nutrition, allergen, and procurement requirements. For alternative protein brands, key strategies include providing accurate documentation, clear school-formatted recipes, and engaging demos that help foodservice teams visualize how to use the product. Strong collaboration, early menu testing, and thoughtful product positioning can drive student acceptance and long-term success. These insights apply not only to K–12 schools but also to broader institutional foodservice settings.
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