Editor’s note: The author is partner, R.O.S.E. Associates, a foodservice advisory company in Atlanta. The guest column is part of The Schechter Report and NRN’s content partnership, and the views do not necessarily reflect those of Nation’s Restaurant News. OK, you’ve planned a new restaurant or noncommercial foodservice, with a customer-tailored line-up of meal choices. As you should, you’ve got a relatively extensive menu and you are proud to say that you make ...
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