Wednesday, March 20, 2019 | 2 PM Eastern Time
February 26, 2019
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Date: Feb 26, 2019
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| Alan Liddle - Moderator Data & Event Content Director Nation's Restaurant News | Jennifer Aranas - Presenter Senior Account Manager Datassential |
Chains and independents alike are increasingly turning to varietal cheeses with distinctive characteristics to freshen up long-loved comfort foods or give new dishes future-favorite combinations of taste and texture. From the use of smoked gouda on a brisket sandwich, to the blue cheese in a chicken pecan salad, the use of cheeses that stand out and have a story are on the rise to improve the chances for success of limited-time offers and next-generation menu mainstays.
Join this webinar to hear what foodservice research house and consultancy Datassential has discovered about:
Overall cheese trends in foodservice - What’s new, what’s familiar
Leading cheese prep or flavoring techniques, such as smoking, grilling and infusing
Which cheeses are being used in which menu categories
Examples of specialty cheeses in traditionally cheese-heavy menu favorites, such as grilled-cheese sandwiches, mac ’n cheese and stuffed baked potatoes
Cheeses in places you wouldn’t expect
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