Menu, policy and commodities outlook
(Continued from page 1) Nancy Kruse, president, The Kruse Company Menu trends: A couple of burgeoning food trends will have an increasing impact on restaurant menus throughout the next year. Greek cuisine is coming into its own in the mass market, with the extraordinary success of Greek yogurt opening the door to wider experimentation. Feta cheese, tzatziki and lamb will get more play, and chains like Little Greek will expand. Salads will get a new lease on life as consumers seek ...
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