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Food for Thought: Trends in Menu Design

Mark Cooper - Tuesday, January 16, 2018

Today more than ever, meeting and conference guests have sophisticated tastes. They’ve become accustomed to experiencing a variety of ethnic cuisines and trying unique new culinary creations. It’s also likely that a large number of attendees are health- or eco- conscious, and many have dietary restrictions such as dairy or gluten sensitivities.  Read More


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