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’ ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.