AMBIANCE CALLED KEY TO SPICE PREPARED FOOD

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

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.

Register to view the full article