The NRN 50: The upper crust

The NRN 50: The upper crust

The best thing since sliced bread? Even more bread, it seems. Despite such challenges as the low-carb craze and fluctuating commodity costs, the American staple remains a favorite in all dayparts and restaurant segments.

In fact, restaurants continue to explore more sophisticated bread offerings to please increasingly educated diners and differentiate their concepts from the competition.

“[Bread] can be a tremendous driver as far as why people choose to go to a restaurant,” says A

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