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Heroes & Headwinds: Annemarie Vaupel, VP of Marketing at Hormel Foodservice

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The New Definition of a Restaurant… According to Gen Z

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Heroes & Headwinds: Dan Simpson, CEO of Taziki's Mediterranean Café

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Heroes & Headwinds: Jennifer Schuler, CEO of Wetzel's Pretzels, Part 2

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Heroes & Headwinds: Jamil Dib, Founder of Vida & Estilo

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Heroes & Headwinds: Jarrett Whitlow, Senior Vice President Concept Development & International at Red Lobster

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Heroes & Headwinds: Jennifer Schuler, CEO of Wetzel's Pretzels

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How to Handle Extreme Customization among Restaurant Apps & Websites

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Can Restaurant Design Improve Employee Retention?

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In Depth: The Future of Food

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Drive-Thru or Dining Rooms? QSRs, Casual Dining Going Different Routes

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TCE Client Ranked 18th Best in Convenience Store Chains

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How to Manage Customization in a Staffing Squeeze

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NRN Editors Discuss the State of the Industry with Aaron Noveshen

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Labels, Regulation, & the Power of Sub-Culture Movements

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Optimizing Today’s Delivery Kitchens

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TCE Client Kum & Go Develops Higher-End Menu on Road to Fresh Relevance

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Restaurant Menu Trends & the Equipment That Supports Them

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The Power of Hospitality: Rethinking the Role of Emotional Labor in the F&B Industry

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4 Trends from Foodservice Equipment & Supplies

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