“Cross-utilization is also essential for vegetable-heavy fast-casual Mediterranean chain Luna Grill “to keep perishable items moving and rotating,” says co-founder and Chief Cuisine Officer Maria Pourteymour. Positioning meatless mains as multipurpose is another way to boost the value proposition. Luna’s most popular veggie dish—a sampler platter with stuffed grape leaves, hummus and Israeli couscous salad—is listed as an appetizer, since it works as both a shareable and stand-alone entree.”

Read the full article by Restaurant Business here.