Tapping into the Hispanic market, which is forecast to continue growing share in foodservice, requires thoughtful consideration of cultural and taste differences, experts said during a panel at last week’s Research Chefs Association conference. In restaurants, Hispanic consumers tend to select more indulgent items than at home, said Jonathan Rogan, executive chef of El Pollo Loco, during the panel on “Developing Products for the Hispanic Market.” Rogan was joined at the San ...

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