By Eric Ruth, The (Wilmington, Del.) News Journal (USA Today)
“Many restaurateurs are struggling to find ways to avoid raising their prices, recognizing that alienating a loyal clientele could be disastrous. They are pressuring vendors to keep charges reasonable and working with chefs to minimize waste and maximize every ounce of food… Yet that approach can only go on for so long before owners say they have no choice but to raise menu prices.”
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What can you do to keep up with skyrocketing food costs?