Kruse: Thrifty chefs cut costs with innovative protein uses

Kruse: Thrifty chefs cut costs with innovative protein uses

CHARLOTTE N.C. —Nowadays, many corporate chefs are going P.C., for “protein as a condiment,” menu trend expert Nancy Kruse told attendees of the annual Culinary R&D conference here.

In the mass market, that P.C. approach is seen in the thinly shaved prime rib or pastrami topping jumbo-size Angus beef burgers at sister chains Hardee’s and Carl’s Jr. But at the

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