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menu engineering

Menu Engineering Preview: Three Menu ‘Tests’ to Elevate Your Plant-Based Offerings Today!

Written by PBWPulse on . Posted in Foodservice, Interviews, Restaurants.

Join us for an exclusive prelude to Plant Based World Expo with renowned Menu Engineer, Sean Willard.

In this online session, Sean will introduce the power of menu engineering and share three actionable plant-based menu item ‘tests’ you can implement immediately. Discover strategies to seamlessly integrate plant-based dishes into various dining settings, ensuring they captivate and delight your guests. Gain insights from Sean’s extensive experience across diverse locations and elevate your plant-based cuisine to the forefront of diner preferences.

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Sean Willard, Menu Engineer

Sean Willard is a seasoned Menu Engineer dedicated to assisting restaurateurs and hospitality operators worldwide in the creation of optimized menus. His approach melds the precision of science, the finesse of art, the insights of data, and a wealth of industry experience to empower restaurateurs in crafting menus that not only bolster profitability but also elevate the overall guest dining experience.

With a distinguished academic background from Cornell’s Hotel School and an extensive tenure within the restaurant industry spanning over two decades, Sean brings a wealth of knowledge and practical expertise to the realm of Menu Engineering. His journey into this specialized field was cultivated under the mentorship of the late Gregg Rapp, a luminary in the discipline who laid the foundations for many of the methodologies and principles still revered today.

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sustainable sourcing

Driving Innovation in Plant-Based Products: A Collaborative Discussion with Sysco and Supplier

Written by PBWPulse on . Posted in Distribution, Foodservice, Interviews, Supply Network.

Join us for an enlightening online session featuring Sysco’s leading expert in sustainable sourcing for plant-based products.

Explore how Sysco is reshaping food distribution through their dedicated focus on sustainability. Delve into the complexities of their supply chain and gain insights into their strategic initiatives, challenges, and successful practices in sourcing plant-based products responsibly.

Whether you’re a supplier looking to partner with Sysco for optimal success in the plant-based market or interested in understanding their sustainable sourcing strategies, this webinar provides a valuable opportunity to learn from Sysco’s business approach. Discover how to align your efforts with Sysco’s goals, ensuring mutual success in advancing environmental stewardship in the industry.

Don’t miss this chance to gain a deeper understanding of how suppliers can thrive through collaboration with Sysco in the realm of plant-based sustainable sourcing.

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Speakers:

LC Ede, Senior Manager, Sustainable Sourcing, Sysco

A Senior Manager on Sysco’s Sustainable Sourcing Team, LC Ede focuses on expanding the company’s Sustainable Offerings and lowering Scope 3 emissions. A Culinary Institute of America Graduate and Certified Sommelier, she’s worked in many FOH and BOH roles across food service and hospitality. She is based in Houston, Texas, and holds an MBA from Rice University.

Wayne Bennett, SVP, Retail ECRM/RangeMe

Wayne Bennett, recognized as a Top Rethink Retail Expert in 2024, holds the pivotal role of Senior Vice President of Retail Enterprise Solutions at ECRM RangeMe, a private equity held B2B Technology & Services Provider for the Retail & CPG Industry.

In this influential position, Wayne plays a multifaceted role on the leadership team, spearheading strategic initiatives in revenue management, retailer engagement, and buyer involvement. His overarching responsibility is to provide visionary leadership for the development and implementation of enterprise solutions for the retail and CPG industry. This includes a keen focus on national food, drug, mass market, and specialty retail chains, where Wayne diligently supports merchant teams in achieving efficient category growth.

Wayne’s commitment extends to enhancing the capabilities of C-level merchant leaders and their teams through a comprehensive technology suite. This suite is strategically designed to optimize the buying process, facilitate more efficient product assortments, uncover emerging product innovations, and fine-tune product sourcing activities to drive impactful business outcomes.

Notably, Wayne’s purview encompasses critical business areas such as Sustainability, Own Brand Development, Localization, Supplier Diversity, and Category Growth/Product Innovation.

Before joining ECRM, Wayne’s illustrious career included a 20-year tenure as Group Publisher at Drug Store News, a leading industry B2B publication. In this influential role, he not only steered all business management functions but also excelled in revenue management, amplifying financial performance KPIs. Wayne’s success was evident in the expansion of the brand portfolio through innovative digital initiatives, thought leadership, and in-person events. His instrumental role in creating custom media and marketing solutions for CPG companies across diverse product categories showcased his dedication to improving storytelling and ensuring retail success.

Wayne holds a Bachelor of Science Degree in Economics from the State University of New York-Albany and an M.B.A in Marketing Management from St. John’s University.

Residing in Long Island, NY, with his wife Gail and two sons, Wayne is not only a seasoned professional but also an avid road biker and swimmer. His diverse interests include hiking, traveling and trumpet playing.

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market perspectives

Embracing Grassroots Growth with Danny O’Malley (Part 1)

Written by PBWPulse on . Posted in Interviews, Manufacturing.

In our new series “Market Perspectives” we are tapping in to a wealth of thought leadership and experience with experts from around the Plant Based World ecosystem.

Danny O’Malley, President and Founder of Before The Butcher, champions a distinctive approach to growth and innovation. His strategy, rooted in the concept of “grassroots growth,” has propelled his company to the forefront of the meat alternatives market. O’Malley’s insights offer a valuable perspective for startups and established companies alike in the plant-based industry.

What does “Grassroots Growth” mean?

“Grassroots is our core of followers from consumers to operators and distributors, retailers, and further processors who have been with us since the beginning and continue to grow with us to expand our business and theirs,” O’Malley explains. “It is really about building a relationship with those who can help you grow without the added expense of PR, marketing and promotions. These deeply “grass”rooted relationships are the core to our success.”

O’Malley focuses on developing a symbiotic ecosystem around his product offerings. These relationships include all areas of the supply network and go so far as to include the consumer as the end-user of the product, resulting in a resilient and community-oriented company culture.

How do you continue to stand out?

Navigating the plant-based marketplace, particularly the meat alternatives category, is fraught with both challenges and opportunities. O’Malley points out a critical misstep for market newcomers: the redundancy of product offerings. “The common pitfall is providing a product or products that are already readily available in the market without a unique twist,” he notes. “The market is already saturated with plant-based burgers, chicken nuggets, cheeses and milks. Start ups need to find a way to stand out in this crowded marketplace with great marketing and unique, delicious products.”

O’Malley proves that succes comes as a result of balancing market trends and originality. When Before The Butcher entered the marketplace, there was still plenty of opportunity for more plant-based burger offerings. O’Malley’s line of “Uncut” plant-based meats includes chicken and breakfast sausage-style burger patties along with a diversity of other applications. This is a clear and intentional “twist” on the beef-style burger that had begun gaining popularity at the time of launch.

In 2024 the landscape has evolved dramatically. There is less shelfspace available for more plant-based burgers, but there is an abundance of opportunity in areas of cuisine yet to be explored. Here, O’Malley is urging manufacturers to differentiate themselves with high-quality offerings that represent a true consumer need in the market.

Should profit be top priority?

When it comes to the balance between profitability and growth for mission-driven food and consumer goods companies, O’Malley offers a pragmatic view. “[Profitability] may not be part of your year one or two plans, but it must be a part of your mid-range plan… ie- 3-5 years. I’ve seen many companies go under after 3 years because their investors (or new investors) just didn’t want to sink any more money into a venture that doesn’t have a path to profitability.”

This insight is crucial for entrepreneurs who must navigate the fine line between passion and pragmatism. If the goal is to impact the marketplace and stay in business long-term, profitability is essential.

Evolving “Market Perspectives”

Danny O’Malley highlights a foundational truth within the plant-based industry: success is about filling a niche in the market as well as fostering a community and planning for profitability. In this debut article of our new “Market Perspectives” series on Plant Based World Pulse we have only scratched the surface of this topic. Stay tuned for more insights from O’Malley and other industry leaders as this series develops.

Do you have any specific questions you would like Danny O’Malley to answer? Reach out to Benjamin Davis at [email protected] with the subject line “Market Perspectives” and we’ll include your questions in future articles.

About Plant Based World Pulse
Plant Based World Pulse is a go-to resource for the plant-based industry. Offering high-value insights, educational content, and the latest information year-round, it compliments the annual industry events Plant Based World Expo North America in New York City and Plant Based World Expo Europe in London.