Many businesses approach menu writing by researching trends and brainstorming creative ideas, with inspiration coming from many different sources. Whilst being creative and on trend are factors in menu creation, it's more important to ensure that business acumen is applied and not just an ‘I like nachos, let’s do nachos’ approach. Here, Michelin starred chef, John Wood, shares his advice based on over 35 years of writing menus and running successful businesses.
Whilst the vegan, vegetarian and meat-free market has traditionally been overlooked by many within the hospitality industry (often adding one or two token dishes to their vast menus) the fact is that this market is becoming big business. Kitchen CUT's Michelin starred chef, John Wood, talks about the increase in demand for vegan and vegetarian food in the F&B industry and how operations can control and capitalise on their 'free from' and 'suitable for' offering.
