TITLE

STOCK EXCHANGE

AUTHOR(S)
P. C.
PUB. DATE
January 2015
SOURCE
Restaurant Business;Jan2015, Vol. 114 Issue 1, p54
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on menus offered at the Fresh to Order, a fast food restaurant loacted in Atlanta, Georgia. Topics discussed include customers' demand for vegetarian menus, the decision of the restaurant chef and chief operating officer (COO) Jesse Gideon to use mushrooms and vegetables in cooking, and ingredients use forn the Wild Mushroom Soup recipe.
ACCESSION #
100366680

 

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