Clarion discovered a balanced and streamlined answer to satisfy customers’ needs and to produce good food efficiently, economically, and with minimal labor, initiating a program that is scalable and flexible enough to become a banquet and catering profit center for any franchise. Click to read more.

Hotel F&B blogger Geoffrey Sagrans thinks outside the shell in this look at shortages in the egg market and the effect on the supply of liquid and processed eggs. Click to read more.