Vegan-friendly and global flavors are in demand. Make it easy to delivery these trending tastes to guests by incorporating some plant-based protein, paleo products, and bold condiments into your menu.

“Since 1972, Houlihan’s has been tracking the most significant shifts in American eating and dining habits from seasonal menus to introducing culinary trends that our guests can’t stop talking about. That’s why we wanted to be the first full-service concept to feature the Impossible Burger at outlets nationwide,” says Michael Archer, CEO of Houlihan’s Restaurants Inc. impossiblefoods.com

The newest product on our list made by a veteran in plant-based proteins, the signature protein blend by MorningStar is perfect for full-service chefs, as it can be shaped and reimagined into all kinds of dishes for the veggie-loving guest. Build a signature burger patty with it, load it up in a potato, or roll it into a meatball. It can do anything ground meat can do. kelloggsspecialtychannels.com

The only thing that trumps plant-powered might be Paleo. One way to go Paleo is with Bacon’s Heir Pork Panko breadcrumbs, made from chicharrones (pork rinds) and rock salt. Available across the U.S. in 1-pound foodservice bags, the product has the natural benefit of being gluten-free and packed with 16 grams of protein per ounce, making it attractive to those on high-protein diets or with dietary issues. baconsheir.com

“Before we opened, we tried many different brands and Beyond Meat was the clear winner,” says Andy Gould, partner at the Moonlighter in Chicago. Burger variations include an Amarillo burger with cheddar, barbecue sauce, crispy onions, and dill pickles, the London burger with swiss, sautéed mushrooms, and onion, and the Pittsburgh burger with a blackened Beyond patty, blue cheese, ranch, and pickled red onion. The choices are so popular, 24 percent of The Moonlighter’s total burger revenue is generated from Beyond Meat plant-based burgers. beyondmeat.com

While vegetarian menus seem swept up in these nouveau, meat-mimicking products, many vegetarian and vegan customers chose those diets because, well, they like vegetables. To-Jo Mushroom’s Pulled Port is a line of pulled mushroom products that come in Original—ready to be infused with a restaurant’s own signature sauce—BBQ, Philly, and Carnitas that brings veggies to the forefront. to-jo.com/pulled-port/

Made with chickpea byproduct aquafaba as a natural egg replacement, vinegar, lemon, spices, and sunflower oil, this vegan alternative is egg-free, soy-free, and non-GMO. Available in gallon containers. sirkensingtons.com

This bulgogi-style sauce features soy, garlic, ginger, chili, and black pepper and is right on trend with the global spice flavors guests are after. Available in two 1-gallon packs. marzettifoodservice.com

Another vegan option for full-service restaurants is this JUST product made with yellow peas for a creamy texture and lemon for brightness. Mayo, available in a 1-gallon container, is simply one product in JUST’s egg-free line of cookie doughs, dressings, and egg substitute products. justforall.com

Middle Eastern and North African staple harissa is a new spin on the familiar composition of chili and tomato in a condiment. Grecian Delight’s version combines dry chilies, roasted red peppers, garlic, tomatoes, olive oil, and spices for an authentic taste that can be used on everything from pasta to wings to eggs. Available in two 4-pound packs. greciandelight.com