Experienced restaurateurs already know that once-obscure kale and quinoa are making their rounds on restaurant menus and that chipotle mayonnaise is being slapped on sandwiches across the country. But a new crop of hot ingredients is working its way into the American zeitgeist. Whether they speak to a growing interest in health, spice, freshness cues, the exotic or simply to bright colors, they are each attracting the attention of customers and inspiring menu innovation both at ...
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?