It's not every day that you can get absolutely free information on an issue that is sweeping the restaurant industry – one that can have a tremendous impact on your business if you offer food as part of your concept mix. Read more to find out where to tune in to get the skinny on trans fats.
Unless you've been living under a rock, by now you've heard the fuss about trans fats. And you would have to be only slightly less aware to miss all the news that many restaurant brands – including some of the biggest – have either gone trans-fat-free or have announced their intention to do so in the near future.
But what exactly is involved in making this switch? And why is everyone doing it? Are there adequate supplies? Are customers going to hate the taste of your food now? When a tide like this sweeps the restaurant industry, it's a good idea to get the facts straight and understand what such a switch means for your business.
These are just some of the issues that will be addressed in a no-cost webcast by QSR Magazine (QSR stands for quick service restaurants) June 28, 2007, at 3 PM Eastern /Noon Pacific time. You'll hear from Chris Koetke, dean of culinary arts at Kendall College and an authority on soy-based solutions, results of recent research into frying with trans-fat-free oils, and about the experience of operators who have already made the switch.To register for the free webcast, simply visit: www.qsrmagazine.com/transfats