Innovation and creativity are words many people are more likely to associate with America’s technology sector than its food businesses. But during the past decade, a wave of of new food enterprises, many of which which have been dubbed “fast-casual,” have deployed innovative strategies that are the envy of companies across the economy. Kojo explores why food has become an engine for innovation in the United States.


  • Missy Frederick Editor, Eater D.C.
  • Brett Schulman CEO, Cava Mezze Grill

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