purchasing

Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.

As interest in beer continues to grow, brews are taking their legitimate place at the table alongside wine as an equally fine complement to food.

The griddle—long the workhorse of interstate truck stops and fast-food burger stands—is quietly finding its way into more restaurants up and down the luxury scale.