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Morrison Healthcare’s Jeff Quasha on Menu Economics and Sustainability

Balancing fiscal responsibility with customer preferences has been a traditional challenge for onsite dining programs when creating menus and individual dishes. Recently, the need to serve items that are healthful for both the diner and the planet has become a priority. Food Management recently approached Chef Jeffrey Quasha, CEC, CCA, AAC, who is senior director of culinary innovation for Morrison Healthcare, to give his thoughts on how he and his team approach these challenges. [more]


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