Seafood: how to buy now
Smart sourcing means staying on top of seafood trends, the market, supply chain safety and value-added products. Three industry experts share the latest.
Revamped Foodservice Offerings Play Role In Recreation Industry Recovery
CHICAGO (October 31, 2011 - PR Newswire)—It is rare for a 2.6 percent decrease in sales to be considered good news, but in the case of the recreation...
According to the samplers hanging in your finer Mongolian yurts, “If the herring stings when slapped across your face, don’t suggest a flounder.” Actually, I made that up, but you can almost see the scale marks on the faces of fast-food executives these days, so there’s some license to be taken. Besides, all of them should be dispatched to Mongolia if they go ahead with what they’re considering.
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.