With all the changes and challenges the year has brought to the industry, chefs and foodservice operators need environmental design and culinary solutions to meet their evolving needs and stay on top of consumer trends. USHBC, in partnership with SRG, created this short demonstration to show how Blueberries Deliver for the Restaurant of The Future.
Read the full story: The Restaurant of the Future, 2020 Assessment, 20th Anniversary Award Spotlight
Coming soon; hear more from the Council’s Jenni Sparks: The Business of Blueberries (episode release date TBC)