Financing
Don't let your meat purchase put you in the red
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.
Operations
New Products: Keeping Up While Gearing Up
Looking at the most recent crop of new products, one thing seems clear: Equipment companies are listening more closely to the needs of operators. It’s no longer just about adding bells and whistles. Today, if a new piece of equipment isn’t greener, cleaner or smaller, it’s not going to make the cut.
At every step, a chef controls the flavor of a dish. At the same time, every chef is limited by his or her customers’ expectations and what they are willing to pay. Regardless of what type of budget or kitchen is at the chef’s command, any cook worth his or her salt knows that a mediocre chef can ruin high-quality, expensive ingredients, but a talented chef can turn ordinary or inexpensive ingredients into something fabulous.