If you’re like the majority of operators today, you’re adding more whole grain menu items to please customers keen on new flavor experiences and healthier eating. In fact, from 2008 through 2012,whole grains in casual dining restaurants rose by 105.8 percent, in fast-casual restaurants by 68.4 percent and in fine/upscale/gourmet operations by 42.3 percent, according to Mintel Menu Insights.Furthermore, 78 percent of American consumers ate more whole grain products in ...
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