Going once... Going twice...
When a server approaches my table with an armful of meals, and asks "Who has the t-bone?" I cringe.
NYT Blames Distributors' Sloppiness for Pathogen Outbreak; Industry Executives Ponder Broad Solution
Foodservice distributors have taken issue with The New York Times for implicitly blaming the recent hepatitis outbreak on distributors' improper handling of...
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.