Don't mess with a good thing." It's a well-loved adage, generally accepted by multitudes. But onsite operators know there's a big difference between "messing" with a good thing and "tweaking" it. So when it comes to venerable comfort foods, many find that some modest fine-tuning—from the addition of one different-but-intriguing ingredient to a fun, new presentation style—is just the thing to not only continue satisfying nostalgic food buffs, but also to lure in customers who might not ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess 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’sFREE, easy and quick.