NRN 50: Menu masters

NRN 50: Menu masters

Staff R&D teams keep abreast of consumer demand for innovation

Many research and development executives do more than simply develop new dishes these days. Some culinarians are holding top management positions at large restaurant companies and are helping to chart their brands’ overall business direction.

“It’s easy for chefs to come up with items that taste good,” said Skip Weldon, senior vice president of marketing for Bertucci’s Corp., a 94-unit chain based in Northborough, Mass. “But menu items that taste goo

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish