​How top chefs unknowingly do R&D for Applebee's

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Imagine for a moment that you are a head chef. Not at The French Laundry or Alinea. Not at a local diner or greasy spoon. No. You're the head chef at a big chain like Applebee's or Cheesecake Factory. And it's your job to oversee a menu that will be used at hundreds of locations. Or thousands. Your menu needs to satisfy customers in the suburbs and appeal to diners who live in foodie cities. It needs to have classics and comfort food, but also fun, new dishes and drinks that reflect new tastes and trends. So how do you decide what to add—and when? My guest today is Lizzy Freier. Lizzy is a trend forecaster who leads the menu research team at Technomic. And for more than 15 years, she's…