The hamburger mix Eric Ernest uses at his two Los Angeles restaurants Moreton Fig and Traditions consists of about 20 percent mushrooms adding umami and cutting back on food costs
The hamburger mix Eric Ernest uses at his two Los Angeles restaurants, Moreton Fig and Traditions, consists of about 20 percent mushrooms, adding umami and cutting back on food costs.

Keeping beef dishes profitable

As beef prices rise, chefs refine recipes, purchasing strategies to keep popular red-meat dishes profitable

America’s love affair with beef shows no signs of slowing down. Even during these economically challenging times, restaurateurs are buying more of it, many steakhouses are seeing growth in customer traffic, and, according to a recent report from the Zagat Survey, three-quarters of Americans eat hamburgers for dinner. Two percent even said they eat them for breakfast.

Restaurants are striving to meet growing demand: 97 percent of operators had beef on their menus in 2

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TAGS: Food Trends
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