Regular attendees of the National Restaurant Association’s
annual convention could be forgiven for wondering if they’d descended on Chicago’s
McCormick Place during the wrong week this year. How else to explain all the talk about products
and management strategies that would’ve been dismissed a year or two ago as decidedly
on the fringe?
Consider, for instance, how conversations with chain
executives on the show floor routinely brought a mention of their new hot
sellers: Kale and quinoa.To keep reading, click here.
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