Mediterranean fast casual, bao buns, pizza kits and more…what a wild, tasty ride this year has been in onsite foodservice programs.
Keeping foodservice fresh and on trend is the name of the game for smart onsite operators and chefs. Changing trends means constantly changing your perspective and world view from the vantage point of the kitchen. Here are the stories that shaped the flavor of this year in colleges, K-12 schools, healthcare and corporate dining.
Contact Tara at Tara.Fitzpatrick@informa.com.
Follow her on Twitter @Tara_Fitzie.
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