Innovating on the familiar hamburger is no easy task. But a combination of recessionary times and perhaps fatigue with vertically stacked food, or that which is formed in metal rings before serving, has prompted chefs and restaurateurs to rethink, if not re-imagine, what a hamburger could be or should be.
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http://www.businessweek.com/innovate/content/jul2009/id20090722_371449.htm?campaign_id=yhoo
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