Restaurants tweak menus as ingredient costs grow

03/10/2008 | Wall Street Journal, The

Increasing food costs are forcing some chefs to retool dishes with expensive ingredients and leave low-profit items off the menu. Murray's steakhouse in Minneapolis now serves meat that used to be incorporated into hamburger as steak tartare, and Gramercy Tavern in New York has replaced a caviar-topped hamachi appetizer with a tuna-and-beet tartare topped with sliced radishes.

View Full Article in:

Wall Street Journal, The

Published in Brief:

SmartBrief Job Listings for Business

Job Title Company Location
Pharmacy Benefit Analyst/ Auditor
Nationwide, SL_Nationwide
Vice President, HEDIS & Performance Outcomes
Dayton, OH
Vice President, Girls and Women Strategy
United Nations Foundation
Washington, DC