Lessons from a peace summit
At the FARE conference in June retail and restaurant operators called a truce to share ideas.
Menu strategist award winner: Bill King, McCormick & Schmick's
Transitioning from a small group of restaurants into a national chain is no short order.
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.