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Not too long ago, I had the luck of joining a small group of food scientists in touring P.F. Chang’s headquarters, in Scottsdale, Ariz. We were led through a maze of test kitchens and that’s where I came to appreciate how the restaurant company decides what ends up on their menus. Our tour guide was the senior product development manager for the company’s “fast casual” spinoff Pei Wei Asian Diner. He gave… Read More