FROM OUR PARTNER
Take Ever-Popular Chili to the Next Level
Consumers, it seems, can’t get enough chili. Whether the “bowl of red” has beans, is vegetarian or it isn’t even red, operators are finding inventive ways to menu this customer favorite.
5 ways to get the most from protein
When it comes to the cost of ingredients in foodservice, the big-ticket item is usually protein– especially meats such as beef and pork. Because prices of these bell-ringers often fluctuate, smart operators are looking for ways to increase protein efficiencies on the menu and keep costs consistent. Here’s a peek at five ways operators can cut protein costs and keep dishes flavorful.