ATLANTA -- Featuring freshly prepared food to take home is the way to make money these days, but ambiance is a crucial ingredient that many supermarkets lack. That was the message delivered by Bill Reynolds, director of continuing education at the Culinary Institute of America, Hyde Park, N.Y., at the food-service conference here, held jointly by the National-American Wholesale Grocers' Association and the Food Marketing Institute. "The place to make money is in food to go. It used to be ...
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