“Amelia Levin”
Foodservice Equipment & Supplies
“Reading about trends always ushers in a sense of excitement and anticipation about potential change, growth and innovation on the horizon. Changes in how chefs, culinarians, restaurateurs and foodservice operators develop their menus can have a significant impact on the equipment choices and design details needed to support them.”
In this article, FESMAG looks at five key menu trends and their impact on design and equipment specifications. For insights, they turned to TCE’s Eric Fernandez, R&D Chef.