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.

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