Restaurant operators remain interested in leading their customers in new culinary directions, but that drive has been temporarily eclipsed by moves to clean up their supply chain, menu trend expert Nancy Kruse told MUFSO attendees at her State of the Plate presentation.
That was reflected on the floor of the Supplier Exchange, where exhibitors displayed an array of items with “clean” labels, free of preservatives and other ingredients that have become unpopular with cust
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