I readily admit it: I am fascinated by new technology. Not necessarily by every gadget that appears on the increasingly electronic consumer scene, but by technology that promises new applications—new ways to do old things and new ways to do things we haven't done before. Foodservice is not known as a technological hotbed in this regard. We are a mature industry, and the basic techniques for heating and serving food change slowly. In fact, many would argue that foodservice is ...

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