Biscuit sandwich revolution
Going beyond the basic egg-and-cheese combo, chefs are getting creative with what they put on biscuit sandwiches.
The poultry purchase
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.