It's hard to argue with the popularity of Asian menu concepts in the noncommercial environment. They offer fresh prepared meals, exhibition-style interest, healthful nutritional profiles, and meal customization—all things demanded by today's onsite customers. In new dining halls, retail operations and renovations, wok stations and Mongolian grills have become almost as ubiquitous as the traditional grill. According to the Chicago-based Foodservice Research Institute, 37 percent of ...

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.