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 ...

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