Annemarie Vaupel, Vice President of Marketing for Foodservice at Hormel, talks with Nation’s Restaurant News about how restaurants can build more efficient, profitable menus. As many restaurants slim down their offerings, there’s more need for every item on the menu to pull its weight. Learn how to identify menu items that maximize your staff, lend operational consistency, work well in multiple dayparts and preparations and, of course, give customers an unforgettable experience.

For more coverage and resources visit us here: https://create.nrn.com/insider/nra-hormel-foodservice-how-to-maximize-your-menus-profitability/
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