Chefs cook up ways to enhance quality, keep costs down

Chefs cook up ways to enhance quality, keep costs down

Bringing diners in the door is difficult enough during good economic times. But as the recession prompts accountants to scream for fat-cutting measures, chefs are feeling more heat to shrink costs without sacrificing the quality that attracts customers. Or to put it crudely: It’s still the food, stupid.

In response, chefs are analyzing everything—from purchasing practices to composting food scraps—and finding ways to still delight customers even as they seize opportunities to save.

Register to view the full article

Register to view this article

TAGS: News
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish