 |
 |
| 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
SPONSORED BY
