For the first time ever last year, food waste reduction made it onto the National Restaurant Association’s (NRA) “What’s Hot” list, landing at No. 9.
The merger of two titans—Burger King and Tim Hortons—closed the books on 2014.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu