The population is changing, and so is the foodservice industry. The Baby Boom and Generation X drove the explosive growth of food away from home through the pioneering 1970s–1990s. Millennials brought their spirit of food adventurism and flavor cravings to the aughts and teens.
Beef, pork, chicken, seafood, and so on are often the most expensive items on the plate, but with food costs rising even faster in recent months, every operator ought to have some strategies for lowering costs on these traditional center-of-the-plate ingredients.
Not coincidentally, many of the following pointers will also convey a healthier image to your menu, and help you with product utilization.