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Ethnic Food (to the Extreme!)
The American palette has been exposed to ethnic food for several decades now—in fact, "certain cuisines have been around for so long, they're not considered ethnic anymore," Stensson says. This year, the survey identified Peruvian, Southeast Asian, and very specific regional flavors—think, Szechuan or Cantonese, for example—as hot items.
Read more about the full-service restaurant industry as part of Inc.'s 2012 Best Industries for Starting a Business coverage.