Following the initiative of the industry’s bellwether fast-casual Mexican brand and some visionary chefs, restaurant chains of various stripes are bringing local and sustainable food to a widening swath of the American dining public. Locally sourced meats and seafood and locally grown produce have ranked as the top trends in the National Restaurant Association’s annual What’s Hot Chef’s Survey for the last five years. Branding local food on the menu is a way for ...
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Contact: Desiree Torres Desiree.Torres@penton.com