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Richard Davis
Rich Davis Cleans Up the Menu at Boston Market
In the face of increased regulation and scrutiny, the restaurant industry has been working hard to make meals more healthful for guests. Now that added trans fats have been purged from menus, most operators are focused on reducing saturated fat and sodium. Chain Leader asked Richard Davis, vice president of culinary innovation for Golden, Colo.-based Boston Market, to share how he cleaned up the menu at the chain.
In the face of increased regulation and scrutiny, the restaurant industry has been working hard to make meals more healthful for guests. Now that added trans fats have been purged from menus, most operators are focused on reducing saturated fat and sodium. Chain Leader asked Richard Davis, vice president of culinary innovation for Golden, Colo.-based Boston Market, to share how he cleaned up the menu at the chain.
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Posted: Sep 1, 2009
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