The moral of the jelly bean
What are you doing to add value to the guest's experience of your operation? Are they getting more or less from you than they are getting somewhere else? Perceptions matter.
Bursting the gluten-free bubble
The gluten-free trend doesn’t have long legs, reported Dr. Elizabeth Sloan, president of Sloan Trends, in a presentation at the recent Research Chefs Association conference in Texas. Among her findings, a few standout themes emerged.