Financing
Issues and insights on seasonal fruit
Talk to many chefs these days, especially in fine dining, and they’ll tell you that “local” and “seasonal” are top priorities when purchasing fresh fruit
Menu rehab on a shoestring
Big profits from cost-conscious changes. As food costs continue to escalate and margins get squeezed ever tighter, periodic menu fixes become even more important to the bottom line.
Menus are among the first things that a customer looks at when trying to decide which restaurant to visit. Restaurants with outdated menus on their websites—or even worse, no menus at all—take the risk of being passed over by would-be diners. Especially if the restaurant down the street has its menu online.
Operators and their customers who love meat are starting to fork over more money to put protein on the plate. The problem starts with the feed. Cattle are traditionally finished on grain, but farmers looking for larger profits are now growing corn for ethanol instead of animal feed. Cow/calf producers are currently bearing the brunt of higher feed prices.