Good Food Institute：2025年与餐饮服务运营商互动的最佳实践报告（英文版）

Don’t try to be everything to everyone. Focus on one type of food service establishment at a time and be perfect for them. Chefs in different food service settings can have vastly different priorities, such as cost sensitivity, sourcing criteria, available talent and equipment, etc. Therefore, effectively engaging with them requires understanding their unique set of needs. ● Convince chefs that alternative proteins are excellent choices for all diners, including those who eat meat. 11 of the