Panel: Take your time developing new menu items

06/6/2013 | PizzaMarketplace.com

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:

PizzaMarketplace.com

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL