Patricia Cobe
Senior Editor
Articles by
Patricia Cobe
Page 93Evolution of a product
At Moe’s Southwest Grill, an Atlanta-based regional chain specializing in freshly made, customized burritos, signature ingredients are a big selling point.
Poultry: Something to cluck about
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.
So far, the 2005-2006 growing season has been pretty favorable for salad greens. “The weather was phenomenal in the desert, where much of the winter produce is grown and the quality is excellent, with very little spoilage,” reports Teri Trost, sales manager of national accounts for Earthbound Farms.