Local sourcing, new menu-labeling laws and the need to develop limited-time offers at lightning speed were top of mind for attendees at the annual Menu Trends & Directions conference held in Orlando, Fla., last month. About 75 industry members, many of them top corporate chefs for large foodservice companies, discussed the challenges they face as they await finalized federal rules mandating how nutritional information will need to be delivered and adapt to new consumer attitudes toward ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!