In a monthly series, menu trend analyst Nancy Kruse and NRN senior food editor Bret Thorn debate current trends in the restaurant industry. For this installment, they debate how far restaurants should go with customization. The customer is not always right NRN senior food editor Bret Thorn says too much customization doesn’t benefit customers. Nancy, I know we’re always talking about how restaurant-goers love being able to customize everything — from the fillings ...
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