The Food Institute

“Retailers and foodservice providers should look to make the holiday meal a gift to the family,” suggested Nancy Jo Seaton, president, Seaton Food Consultants. “Smaller turkeys, or just a breast, pre-made ovenable con- tainers of classic (and upscaled) sides all suited for four to six persons will be a relief to the home cook, whom after months of meal planning, shopping, and prep could really use a break.” 

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