Waiter, is this the real thing?
Growing demand from their customers and concern about genetically modified crops and the BSE crisis have influenced menus.
The AA's chief hotel and restaurant inspector, David Young, said: "Eateries will have to go organic to ensure that customer confidence is maintained.
"Organic will become the new buzz word in the catering world, with pork becoming the meat to eat."
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|Publication:||Coventry Evening Telegraph (England)|
|Date:||Mar 6, 2000|
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