As a successful foodservice industry consultant, Steven Weiss -- erstwhile food editor for Restaurants & Institutions magazine, but, today, an occasional contributing edior to RESTAURANT HOSPITALITY -- works primarily in the areas of menu and recipe development, but has also made extensive contributions in concept development, marketing, training, and management planning. Weiss creates concepts, writes menus, develops new products, evaluates markets, conducts seminars, delivers speeches ...
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.