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According to a <a href="http://www.fastcasual.com/articles/getting-granular-about-restaurants-many-possible-uses-for-whole-grains/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=fast-casual-getting-granular-about-restaurants-many-possible-uses-for-whole-grains-5734" target="_blank" rel="nofollow" target="_blank">recent Fast Casual article</a>, sorghum, millet, quinoa, amaranth, and bulgur have shown some of the strongest growth on restaurant menus in the past year. Grains certainly pack a punch delivering less impact on the environment, more nutritional benefits, and richer flavors to consumers. It&#8217;s not hard to imagine why restaurants are taking notice and trying to incorporate these grains into their menus to attract millennials that care about all three. <a href="http://www.fastcasual.com/articles/getting-granular-about-restaurants-many-possible-uses-for-whole-grains/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=fast-casual-getting-granular-about-restaurants-many-possible-uses-for-whole-grains-5734" target="_blank" rel="nofollow" target="_blank">Click here</a> to read the full article.

1851 Franchise

Young consumers who are choosing ancient grains lead newest healthy eating trend.

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Fast Casual: Getting ‘Granular’ About Restaurants’ Many Possible Uses For Whole Grains

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