Nation’s Restaurant News asked some of the industry’s top trend-watchers to discuss what they expect for foodservice in the year ahead. Here are their predictions:

 

Darren Tristano

Darren Tristano, executive vice president, Technomic Inc.

Restaurant nutrition: Growth in menu labeling will increase nutrition awareness among many restaurant users, compelling some operators to add vegetable entrees and appetizers; expand their use of whole grains, such as buckwheat and quinoa; or use salts less for cooking and more as dish-finishing components or customer-applied garnishes.

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