New research may eliminate one of the most common types of foodborne illness.
Scientists at the Roslin Institute in Edinburgh, England are hoping their research can eliminate one of the most common causes of food borne illness, Campylobacter.
Does simply changing the menu labels from generic, straightforward names to descriptive names impact sales or make a customer actually believe the food tastes better?
The use of descriptive labels such as Jack Daniel’s Chicken, Psychedelic Sorbet, or the Blooming Onion is a continued trend in the hospitality industry.
