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Waffles find a place on the menu beyond breakfast.
Using a variety of lettuces for salads gives operators plenty of room for innovation.
Putting It All Together
Fusion provides chefs, operators with a path for innovation.
Good Fat, Bad Fat
Good fats help promote health while providing tastes chefs want.
Seafood gives operators a versatile protein that has a sustainable, healthful halo.
A focus on fresh brings out the best in fruits and vegetables.
Bird is the Word
Long an American staple, fried chicken today is getting more creative.
Thinking Inside the Box
Prepared foods provide additional revenue, marketing for operators.
Potatoes offer versatility, variety across the menu.
Innovative desserts allow guests to indulge, experiment, and share.
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