A matter of perspective
We asked non-commercial operators how they believe the industry is viewed by their peers in the commercial restaurant business. Most operators felt the restaurateurs have a negative perception of the non-commercial market.
Take advantage of technology
We encourage the catering team and cooks to take pictures with their cell phones of the menus, recipes and plate presentation.
The October issue of FoodService Director will contain an Analysis piece I wrote entitled “The Great GMO Debate.” The article examines the concept of genetic engineering in agriculture and why some people, companies and organizations are so high on it while others are convinced it could mean the death of agriculture.