Podcasts
Mark Hampton
Vicorp Restaurants' Independent Study
Anybody craving innkeeper Mark Dresser’s Blueberry Stuffed French Toast used to have to travel to The Maples Inn in Bar Harbor, Maine, to get some. But Vicorp Restaurants’ “Legendary Restaurants, Legendary Recipes” program has changed all that. In November, signature dishes from independent operations became guest stars at Bakers Square and Village Inn. Mark Hampton, Vicorp’s vice president of culinary and supply chain, talked to Chain Leader Contributing Editor Monica Rogers about how the company executes the program.
Read a transcript of the Mark Hampton interview.
Anybody craving innkeeper Mark Dresser’s Blueberry Stuffed French Toast used to have to travel to The Maples Inn in Bar Harbor, Maine, to get some. But Vicorp Restaurants’ “Legendary Restaurants, Legendary Recipes” program has changed all that. In November, signature dishes from independent operations became guest stars at Bakers Square and Village Inn. Mark Hampton, Vicorp’s vice president of culinary and supply chain, talked to Chain Leader Contributing Editor Monica Rogers about how the company executes the program.
Read a transcript of the Mark Hampton interview.
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Posted: Feb 1, 2008
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