Say, “sausage,” to Midwesterners, and they’ll likely think of a bratwurst or a knackwurst. In New Orleans they’ll probably imagine a Cajun andouille. In California, a spicy link stuffed with chile, cilantro and cheese might come to mind. The United States might be one nation indivisible, but when it comes to food, there are some pretty sharp differences in regional preferences. Multicity restaurateurs have long known the importance of adapting their offerings ...
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 NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com