Kruse Company president Nancy Kruse asks whether chefs should be able to legally protect their culinary creations. It has always been the case that restaurants are easy pickings for customers bent on larceny, the ones who make off with costly mementos of their visit. We’re not just talking sugar packets here: Restaurateurs regularly report the loss of everything from fine glassware and silver to artwork and even furniture. And the back of the house can harbor sticky-fingered ...
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