Making exotic ingredients approachable

Making exotic ingredients approachable

This is part of Nation’s Restaurant News' special coverage of the 2014 MUFSO conference, taking place Oct. 5–7 at the Hyatt Regency at Reunion Tower in Dallas. Follow coverage of the event on and tweet with us using #MUFSO. Stay connected on the go by downloading the MUFSO app.

Yes, you can serve duck, bison and even goat in chain restaurants. You can also serve made-to-order noodle soup to 45,000 hungry college students. You just need to find a way to roll out exotic ingredients that drives customer adoption and makes it palatable.

Those were some of the takeaways from “Hunting & Taming the Wild New Menu Idea,” a discussion at this year’s MUFSO conference on new menu ideas moderated by The Kruse Company president Nancy Kruse and sponsored by Ventu

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