First came the food-and-drink trend predictions from Andrew Freeman and his restaurant consulting company in San Francisco, then came the same from Baum+Whiteman, one of the leading firms on the opposite side of the country, in New York. Not surprisingly, a few of their picks overlapped slightly, but many did not. Being one of the first to capitalize on the next “It” food or drink could be the difference between a good and great year, but just as important, and maybe more ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.