Not long ago, fresh foods were a relative novelty in restaurants, found on the menus of a few forward-thinking, mainly high-end establishments. Today, freshness is a widespread customer expectation and a rallying cry that signifies greater quality, flavor and healthfulness throughout the foodservice industry. Serving foods at the peak of freshness is a prerequisite for operators who compete in farm-to-table, Southeast Asian, Latin-American and other fashionable cuisines. Even quick-service ...

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