TLDR: Have you had any luck putting heavily genetically modified products on your menu, or more specifically, "Impossible meat". So I was looking up current food trends (for inspiration), and I come across this new(ish?) brand of meat called "Impossible meat". So I start looking into it as a vegetarian option for our menu. It's 100% (GMO) plant product. Looks, tastes, and feels like real beef. Even "bleeds" when you cook it. (Due to the heme they somehow extract from plants) See for yourself, I'll post the link at the end. So I call my Sysco rep and ask if they distribute it. He tells me I already have a guy coming out to show me the product. I fed the sample to some of my employees, and they loved it. It's not terrible IMO either. So I guess my question to the more veteran chefs is, have you had any success implementing anything like this into your menus, or better yet, this specific product? Or any Heavily Genetically Modified products, for that matter. Bar Louie and White Castle have already incorporated this into their menus, so I really want this to work, but me being the skeptic that I am, I'm not sure how well this will be received by my customers. https://impossiblefoods.com/ If you order through Sysco or other high profile food distributors, I would encourage you to ask your rep for a sample and let me know what you think.