There’s still plenty of room for innovation in the restaurant industry, and the folks at Bread Zeppelin in Irving, Texas, are proving that point. They have wed the growing demand for chopped salads with the popularity of handheld, portable foods to create the smart and tasty Zeppelin, which stuffs a wide selection of on-trend greens into a cored-out baguette. I refer to it as The Zeppelin: Hollowed Be Thy Name. Co-owners and friends since high school Andrew Schoellkopf and ...
Subscribe to a Premium Account
Why Upgrade your account?
NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com