Soaring shrimp prices force restaurants to alter menus

12/27/2013 | American Public Media/Marketplace

Global shrimp prices are soaring after a deadly disease decimated harvests in Thailand, but instead of passing along the high cost of the seafood to end consumers, suppliers and restaurants are simply pulling it from menus. Red Lobster cut its all-you-can-eat shrimp special from three months down to six weeks in the U.S., while Jamie Oliver's Italian chain in Britain nixed its shrimp linguini dish from its offerings.

View Full Article in:

American Public Media/Marketplace

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore