NRN editor-in-chief Sarah E. Lockyer
Any good restaurant needs a refresh once in a while, whether to keep up with the newest consumer tastes and preferences, modernize operations or take advantage of developments in technology. No refresh is more public than an update of a restaurant’s menu. When Taco Bell adds breakfast offerings, it makes national news; when DB Bistro Moderne in New York sells a $100-plus burger with foie gras and black truffles, glossy magazines run profiles of the chef and the creation. Everyone is ...
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