BELLEVUE, Wash. — Duck fat, high-brow mac and cheese, mobile espresso, underground take-out and pies on a stick are changing the culinary scene across the country, Hartman Group researchers have found. “These are things that could have long-range effects on our food culture,” Melissa Abbott, director of culinary insights at the Hartman Group, told SN. She added that cooking techniques are changing and, in their flexibility, will probably be long-lasting. “It's not fusion cuisine, but ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

Why Register for FREE?

Salary Survey 2015

Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.  What are you waiting for! In addition you will also receive complimentary access to the SN salary survey data tables.

Click here to read the FAQ page if you have any questions (opens in a new window)

Attention Paid Print Subscribers:  While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.