By Sue Reninger, Managing Partner and Brand Strategist
The food industry is independently unique, and today, consumers are more educated and thinking more critically than ever. In fact, many have begun asking whether the industry and the restaurants it encapsulates are doing their part to maintain the integrity guests so desperately desire.
Are we doing our part to lead guests to better, more healthful and more sustainable choices? Are we offering guests the food from our menus because we truly believe in its inherent good?
To best serve restaurant guests, today’s chefs and their menus need to reflect the restaurant as a brand, but also its mission and values, overall. For many, that means turning to the power of third-party certifications. Top certifications in the food world include, but are not limited to, a handful of the select elite ... Read more at Entrepreneual Magazine.