This story is part of NRN's "2011 Forecast & Trends" special report. Food origins will be a key topic in 2011, according to industry watchers, who predict chefs will step up the hunt for local and seasonal meats, seafood and produce. Breakfast, the only daypart that has performed well in recent years, will also be a hot area for menu innovation, with more breakfast items expected to be offered on menus throughout the day. And more chefs will focus on health, including food ...
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