Staying Centered

Weisberg, Karen
February 2008
FoodService Director;2/15/2008, Vol. 21 Issue 2, p36
Trade Publication
The article focuses on hot or cold center-of-the-plate items. For years, increasingly time-crunched customers have been rounding up grab-and-go items for a quick lunch or dinner to the point where some industry watchers have been tempted to forecast the imminent demise of the center-of-the-plate meal. However, operators report that increased menu variety, closely pegged to customer suggestions, plus innovative ethnic recipes that are tasty as well as heart healthy, are successfully driving both hot and cold main course sales.


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