Without a doubt, the annual National Restaurant Association Restaurant, Hotel-Motel Show in Chicago remains the industry’s best menu innovation incubator. The event, which was held May 18-21 and played host to more than 2,100 exhibitors and 62,500 attendees, is also a consistently good barometer of prevailing food and beverage trends. Some of the items generating the biggest buzz this year served to underscore the complex and sometimes contradictory expectations of restaurant patrons
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