Introducing new flavors to the menu, reintroducing old ones, using food trucks as a place to get customer feedback and serving up a healthy pinch of nostalgia are all factors shaping today’s menus. A panel discussion at this year’s MUFSO in Dallas, TX, focused on traffic-driving trends. The panel, moderated by Bret Thorn, senior food editor, Nation’s Restaurant News, featured Stan Frankenthaler, vice president, global product innovation & culinary for Dunkin’ ...
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