TITLE

Condiments to complement every flavor profile

AUTHOR(S)
Kruse, Nancy
PUB. DATE
September 2012
SOURCE
Nation's Restaurant News;9/3/2012, Vol. 46 Issue 18, p69
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on the efforts being made by restaurants in the U.S. to innovate the food items in their menus. It mentions that restaurants are using a wide range of toppings and mayonnaise as condiments of sandwich, which include the smoked-paprika ketchup at Shula Burger in Florida and mentions about adding a second meat as a condiment in burgers at The Greene Turtle restaurant. It also states about the additions being made of cheese, fruits, and vegetables to bring a new taste to food.
ACCESSION #
79814016

 

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