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Best Practices in Foodservice Menu Planning
1. BEST PRACTICES IN FOODSERVICE MENU PLANNING Deanne Brandstetter, M.B.A., R.D., C.D.N. Vice President of Nutrition & Wellness Compass Group, North America
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Hinweis der Redaktion
Addresses those who SAY they want healthier foods, but choose otherwise NOT sneaking in F&V. Transparency Positioning, Desire for food that is Exciting, Flavorful, Convenient, Speedy, Our Goal: All of our guests score 100 on Healthy Eating Index!