Only 4 Days to Showtime!
Wondering what’s going to be the next Sriracha, avocado toast or hard seltzer? Curious about on-trend ingredients, dishes or drinks? Join me and Technomic's Lizzy Freier and Donna Hood Crecca on 5/24 at 2pm CST for an online discussion and moderated Q&A about food and beverage menu trends on the horizon. Register for free here: https://www.bigmarker.com/NationalRestaurantShow/Menu-Trends-on-the-Horizon?utm_bmcr_source=SpeakerShare
Top Voice in AI | CIO at TetraNoodle | Proven & Personalized Business Growth With AI | AI keynote speaker | 4x patents in AI/ML | 2x author | Travel lover ??
3 年It’s hard to remember now but there was a time, not so long ago, when the threat of the virus had the world in a terrible panic. The masks. The screenings. The lockdowns. Suddenly it seemed that even our food was unsafe to eat. But as we now know, the pandemic thankfully did not affect our food supply chains. But it made me wonder about the future of eating. Would we continue making and eating foods that are relatively cheap to produce? Or 2020 will give way to a more healthy diet? Interesting share!