Tapping into the Hispanic market, which is forecast to continue growing share in foodservice, requires thoughtful consideration of cultural and taste differences, experts said during a panel at last week’s Research Chefs Association conference. In restaurants, Hispanic consumers tend to select more indulgent items than at home, said Jonathan Rogan, executive chef of El Pollo Loco, during the panel on “Developing Products for the Hispanic Market.” Rogan was joined at the San ...
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!