How the rising prices are impacting restaurants...here%26#39;s a blurb...from the Wall Street Journal
鈥sj.com/article/SB120493352022320755.html鈥?/a>
';Pampered diners at New York%26#39;s Blue Water Grill sit in plush fabric seats, surrounded by yards of pressed white tablecloths. But in the cramped stainless-steel kitchen, a sous chef engages in some culinary penny-pinching, cleaning up a piece of beef he has just cut from a slab of tenderloin. The trimmings, left after slicing the tenderloin into center-cut filet mignon steaks, used to be eaten by the staff. Now they go to a sushi chef for the $12 chipotle-marinated beef roll.';
Read before you eat...
I%26#39;m puzzled. What, exactly, is wrong with controlling food costs? It%26#39;s not like they%26#39;re picking it up off of the floor or from leftovers.
Read before you eat...
As long as the food is handled properly, then I don%26#39;t see that there is a problem...
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