Meat is one of the most costly items within any foodservice operation, but also one of the most potentially profitable. Depending upon the local market rates for food and labor, in-house fabrication may be less expensive than buying prefabricated cuts.
A growing population of snackers is pushing traditional meals over to the sidelines. In a recent Technomic survey, nearly half (48%) of consumers polled confessed to snacking at least twice a day. With these mini-meals on the rise, here are a few trends to watch.