Operations
Wild swings in food costs force restaurants to rethink menus
To keep costs in check, operators are frequently evaluating vendors, re-engineering the menu, running specials and keeping a closer watch on inventory and waste to avoid more menu price hikes.
Operations
Operators are sourcing more frozen foods to meet labor, supply and waste challenges
With fresh proteins and produce sometimes tough to get and kitchen help even tougher, value-added frozen products can help ease the crunch.