The burst of culinary creativity that fueled menu research and development over the past decade somehow skipped right over the side of the plate, leaving predictable preparations of potatoes, rice and slaw sitting in the shadow of exciting new entrées.
Happily for diners, however, the tide has turned, and chefs in all segments of the industry are leading a side-dish revival.
Nice rice. A culinary chameleon that readily can adapt to a range of flavor treatments and
All access premium subscription
Why Upgrade your account?
NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.
Questions about your account or how to access content?
Contact: Desiree Torres [email protected]
Already a member? Please log in.