RISE - Menu Monitor

Bakers Square and Village Inn are launching a “Legendary Restaurants. Legendary Recipes” menu-marketing program, which
adapts recipes from small independent restaurants around the country as specials on its menu. Lunch and dinner menus
currently include a sirloin baguette sandwich with a steak-seasoning blend created by Perini Ranch Steakhouse in Buffalo
Gap, TX. The November menu at both restaurant chains features three stuffed French toast dishes from recipes developed at
The Maples Inn in Bar Harbor, ME. Vicorp Restaurants, parent of Bakers Square and Village Inn, researched consumer dining
magazines, local cook-offs and competitions to find established, local-favorite restaurants. (Restaurants & Institutions Online
11/6/07)
Personnel |
Karen Flye, Director of Marketing
Jeff Guido, Director of Operations
Mark Hampton, Director of Purchasing
Bob Derian, Director of Research & Development
Tony Carroll, CFO
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