As we prepare for the upcoming Research Chefs Association Annual Conference and Culinology Expo, March 17-20 in Arizona, an article written last month in the Wall Street Journal on large chain restaurants efforts to offer lower calorie menu items seems pretty timely to share and fits into our Re-Inventing Cream Cheese mission. Article link: http://bit.ly/8KZuhA. Hope to see you in Arizona.
Archive for February, 2010
Franklin Foods is Getting Ready for Research Chefs Association Conference
February 23rd, 2010 (franklin)
Tags: Culinary and New Product Solutions, Franklin Foods, Hahn's Yogurt & Cream Cheese, Healthy Menu options, Research Chefs Association
Posted in Culinary and New Product Solutions, Foodservice, Hahn’s Bakers Cheese, Hahn’s Yogurt & Cream Cheese | No Comments »
