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I just wrapped up my visit to the 95th annual National Restaurant Association Restaurant, Hotel-Motel Show here in Chicago. On the opening day, I had the pleasure of leading one of the educational sessions with my good friend and RD colleague Carolyn O’Neil. Our session was Nutrition Trends on the Menu: What You Can Do to Ensure You’re Satisfying Consumer Demand.
We had a great time during our presentation, and then we headed to the exhibit floor for the international foodservice marketplace. So many of the trends we discussed were boldly represented as we walked the aisles. First of all, we talked about “dueling trends” in our presentation. For instance, on one hand gluten-free is bigger than ever. Yet, artisanal…
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