Kellogg's Away From Home has opened a state of the art Menuvation Center at The Hatchery, Chicago's culinary innovation incubator. Chicago, which is known as being an 'Incubator for the Incubators', is also home to Chef Stephanie Izard, who is joining the Kellogg's Away From Home chefs at The Hatchery to share how innovation and collaboration keep chefs and foodservice owners/operators ahead of consumer cravings.
Foodservice owners and operators will have access to Kelloggs' proprietary iCrave Process, which combines data-driven analysis with real-world insights. According to a release the Menuvation Center marks a major investment in culinary innovation and partnership with operators, adding "It's like a science lab, kitchen and think tank all rolled into one."
"The Menuvation Center offers operators an opportunity to closely partner with Kellogg's Away From Home, with a unique process that's rooted in operator, consumer, and culinary insights," said Shawn Busse, Director of R&D at Kellogg Company. "The Hatchery felt like a perfect fit for our Menuvation Center because of its reputation for being at the center of groundbreaking ideas in our industry. An incubator mentality matches the innovative spirit the Menuvation Center is all about."
