Redefining the Value Menu with Graham Humphreys

podcast
Written By Dean Nellis
Callie Evergreen & Sam Danley

The Restaurant Innovator

Graham Humphreys, CEO of The Culinary Edge, shares how innovation and strategy go beyond the PowerPoint deck with FSR editors Callie Evergreen and Sam Danley. They chat about plant-based menu trends, redefining the value menu, why now is the best time to be in the F&B industry, and more.

Dean Nellis
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