4: Expectations Have Changed: Creating Seasonal & Plant-Forward Menus

Chef Murray Hall of Dolce Hotels & Resorts talks about he incorporates local and seasonal ingredients into his menus to meet the demands of consumers wanting to know from where their food comes while balancing budgets for his clients. He also shares how he is creating menu items to make them vegan, gluten-free and dairy-free — ensuring the flavor remains — to make meals more plant-forward while also reducing the number of specialized plates, and offering something unique for the event and property.

https://www.linkedin.com/in/murray-hall-306b7715/ https://www.bmo.com/ifl/index.html https://www.wyndhamhotels.com/dolce https://www.iacconline.org/v/bmo-financial-group-institute-for-learning

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