Media coverage for: Between the Bread
Numerous limited-service restaurant companies are rushing to remove foods with antibiotics and artificial flavors, colors, and preservatives from their menus in an effort to meet the growing demands of consumers. While there’s been debate over the impact of engineered ingredients on humans, there’s no marketing downside in giving customers something they want. And experts say many Americans view additives as unhealthy and, as a result, of lower quality.
Jon Eisen of New York’s Between the Bread, which has three eateries and a thriving catering business, has had an interest in providing clean, high-quality, local, and natural food since opening in 1979. Learn all about Between the Bread’s mission to provide clean, high-quality, local, and natural food to customers below.