Content from our BrandInsight partners
Even with pundits dissecting every development in Washington, D.C., reading what’s ahead politically for restaurants is not as simple as it might seem, says Cicely Simpson, the National Restaurant Association’s lead lobbyist.
For today’s consumers, menu transparency is no longer optional. Diners of all ages demand to be informed about what’s in their food and where it came from.
Until recently, food service operators could only dream of a technology that enabled kitchen managers and staff to seamlessly build and manage recipes and menu data.
Imagine a reliable HACCP compliant solution that is easy to use, accurate and saves foodservice operators time and money by eliminating the need for manual fridge, freezer and line check monitoring, hand-recorded logs and emailed audits.