With turkey continuing to expand its culinary reach among consumers seeking healthful dining alternatives, chefs and foodservice operators are developing new dishes to showcase the versatile protein on their menus. Sponsored by Jennie-O Foodservice.
No matter what’s on campus menus, it’s got to be fresh. Recent research reveals that 50 percent of today’s students say their top menu attribute is the use of fresh ingredients. Brought to you by TABASCO®