Health and wellness were cruising as foodservice trends before the coronavirus pandemic. From organic foods to plant-based meat alternatives, and from gluten-free to clean-label, nutritious buzzwords drove sales to quick serves and fast casuals alike and commanded the lion's share of attention when it came to conversations surrounding menu innovation.
But is that still the case? With the nation plunged into both a global pandemic and a recession, is there still a role for healthy trends? Jeff Levine, cofounder and CEO of Florida-based Raw Juce, joins the podcast to discuss why juice concepts like his will continue to be in demand and why he thinks the business is even stronger and more efficient for the lessons it's learned these last several months.

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