casual dining | The National Provisioner

Items Tagged with 'casual dining'

ARTICLES

GEN Korean BBQ debuts all-new Premium Menu nationwide

GEN offers consumers top-shelf proteins for an extra price per person or a la carte.

June 19, 2024

New menu allows diners to choose from a wide variety of dishes including beef, pork, chicken and seafood options while being their own chef.

Chili's launches new Big Smasher burger

Chili's unveils its first burger innovation in three years.

Industry News

April 30, 2024

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Chili's revises its 3 For Me menu with new additions, including a new Crispy Chicken sandwich and new burger.

State of the Industry: More veal on menus

Trevor Amen

October 24, 2011

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State of the Industry: More veal on menus.

Join us for an exclusive look into the future of the protein industry with The National Provisioner’s 2024 State of the Industry webinar, a key feature of our October eMagazine. Dive deep into transformative insights as consumer research experts from Circana take the stage.

IPPE 2025

The International Production & Processing Expo is the world's largest annual poultry and egg, meat, and animal food industry event of its kind. A wide range of domestic and international decision-makers attend this annual event to find solutions for their business, network with industry colleagues, and learn about the latest technological developments and issues facing the industry.

The 2025 IPPE already has 1,200+ exhibitors that will occupy more than 583,000+ square feet of exhibit space. The 2025 IPPE will offer timely and important information and an efficient way for producers and processors to find solutions to enhance their operations.

We look forward to being with you again at the Georgia World Congress Center in Atlanta. Mark your calendar to join us Jan. 28 - 30, 2025. You will not want to miss this "must-attend" event for our industries!

Items Tagged with 'casual dining'

ARTICLES

GEN Korean BBQ debuts all-new Premium Menu nationwide

Chili's launches new Big Smasher burger

State of the Industry: More veal on menus

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