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Industry mavens Baum+Whiteman and Andrew Freeman & Co. have already weighed in. Now it’s Technomic’s turn to take a stab at predicting the hottest trends in restaurants for 2012....More

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Farm to table, artisan, from-scratch, house-made, house-cured, house-aged and plenty of other terms suggesting not-from-a-box get tossed around on menus, but it's clear that chefs and diners are more ready than ever to embrace ingredients and time-honored preparation techniques....More

Tastes change. To survive, you need to change with them. Here's how...More