(Continued from page 2) Two spicy elements are trending on chain restaurant menus: Sriracha sauce and habañero peppers. Sriracha sauce is named for a town on the Gulf of Thailand, where it is considered a mild condiment and used with seafood, grilled meat and fried eggs, but the version eaten in the United States is manufactured domestically. Initially popular among chefs in professional kitchens, who used it with some frequency to spice up staff meals, the sauce has now taken ...

Subscribe To Digital Access

Why Subscribe To NRN Digital Access?

Digital Access gives you unlimited online access to our most premium news and analysis. This includes in-depth stories and insights from our team of editors and guest writers as well as free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, 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: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Erica Namtalov (212) 204-4361 Erica.Namtalov@penton.com 


Already registered? here.