Onsite chefs are using more whole grains like wheatberry, quinoa and farro, and preparing them in increasingly creative applications, a great way to bring some interest to wellness initiatives. While composed cold grain salads with vinaigrettes and grilled veggies are a still a great way for customers to experience different grains, the latest menus have grains showing up in some unexpected places. Think quesadillas, burgers, tacos, soups and breakfast parfaits. Those are just a few of ...

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