What’s Next on the Menu: A MUFSO Panel Discussion

Leading research and development chefs and concept innovators spoke on a panel at MUFSO about traffic-driving trends and what's next for modern menus.

Introducing new flavors to the menu, reintroducing old ones, using food trucks as a place to get customer feedback and serving up a healthy pinch of nostalgia are all factors shaping today’s menus. A panel discussion at this year’s MUFSO in Dallas, TX, focused on traffic-driving trends.

The panel, moderated by Bret Thorn, senior food editor, Nation’s Restaurant News, featured Stan Frankenthaler, vice president, global product innovation & culinary for Dunki

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.