TJ’s at The Jefferson Hotel in Richmond, Va., is similar to many other full-service restaurants around the country in that its most popular breakfast item is two eggs, any style. After that, though, Greek yogurt with granola and fruit comes in at No. 2. “We sold almost 400 servings in three months,” said TJ’s chef Patrick Ehemann. TJ’s customers aren’t the only ones ordering yogurt. The cultured dairy product now ranks as the fastest-growing item ...
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!
Questions about your account or how to access content?