Robots will soon frost and fill Krispy Kreme's Doughnuts.
Who'd have thought to find an idea about innovation at The Washington Post in an overview of local pizza places? This from Peter Pastan, proprietor of Post-Neapolitan restaurant Etto.
It’s always good to do new things....Otherwise your brain stops working.
The Post's comment? "It’s also good to see American chefs creating a personalized pizza, influenced by tradition but not bound by it."