Many research and development executives do more than simply develop new dishes these days. Some culinarians are holding top management positions at large restaurant companies and are helping to chart their brands’ overall business direction. “It’s easy for chefs to come up with items that taste good,” said Skip Weldon, senior vice president of marketing for Bertucci’s Corp., a 94-unit chain based in Northborough, Mass. “But menu items that taste good, ...
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 the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!