Panel: Take your time developing new menu items

06/6/2013 |

Creating new menu items shouldn't involve rushing to market with something just because your rival has it, said quickservice executives during a menu-development panel at the 2013 NRA Show in Chicago last month. "The biggest problems happen when you skip a step. Our franchisees rely on us to execute products with a lot of discipline. I work for them," said Amy Alarcon, vice president of Culinary Innovation at Popeyes Louisiana Kitchen.

View Full Article in:

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Lead Cook/Sous Chef
University of San Diego
San Diego, CA
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Executive Chef
The French Goat
Lewisburg, WV
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI